Riserva Ubud A Modern European Steakhouse in Ubud
Welcome to Riserva, a modern European steakhouse in Ubud built around the art of flame. With just 16 seats available each evening, dining is approached as a ritual rather than simply a meal, allowing every guest to experience a level of attention that is both personal and considered. Open-fire cooking sits at the heart of the experience, bringing depth and character to every plate as each course unfolds with precision and purpose throughout the evening.
The Chef
Chef Armen regards cooking as an act of discernment. Every decision, what to include, what to omit, when to intervene, and when to refrain shapes the character of a dish.
His cuisine begins long before it reaches the flame. It starts with the integrity of the ingredient, followed by a measured application of technique that reveals. Fire lends depth, never dominance. Seasoning seeks definition.
His interpretations of familiar compositions are neither nostalgic nor revisionist. They are studies in proportion, structure, and flavour guided by an understanding that refinement is achieved through precision, not accumulation.
At Riserva, this philosophy extends beyond the kitchen. The menu, the cadence of service, and the progression of the evening are conceived as a continuous composition, where every course arrives with intention and every pause has its place.
By Fire and Craft
A dining ritual begins with the selection of ingredients. At Riserva, a European steakhouse in Ubud, each cut is chosen with care and handled with precision, then cooked over fire at specific temperatures to preserve the integrity of its flavour. Guided by a European approach, every element is treated with intention, resulting in a steak experience defined by clarity, balance, and craftsmanship.
our menu
The Sommelier
I Putu Erawan Ari Widhiantika
Wine, for Erawan, is part of the architecture of a meal.
Every pairing is considered for its ability to extend flavour, introduce contrast, or alter perception from one course to the next. The objective is never to accompany a dish, but to complete it.
His experience spans some of Bali's most regarded dining destinations, including Amici by Enrico Bartolini and Desa Potato Head. Recognised as Bali Best Sommelier 2025 and a semi-finalist in the Indonesia Best Sommelier Competition, he brings a disciplined and intuitive understanding of wine to RISERVA.
The cellar is curated with the same intent that guides the kitchen: every selection earns its place, and every bottle is chosen for the role it plays within the evening.
The Cellar
Every bottle at Riserva is selected for its place at the table.
The collection moves from the great houses of Champagne to the historic vineyards of Piedmont and Tuscany, extending to the celebrated wine regions of Napa Valley, Mendoza, Marlborough, and beyond. Rather than assembling an extensive list, Riserva presents a considered cellar where each label has been chosen for its character, provenance, and ability to complement the cuisine.
Alongside distinguished names including Krug, Sassicaia, Ornellaia, Opus One, Almaviva, and Pio Cesare, the cellar also embraces producers that invite everyday discovery wines selected not for reputation alone, but for the pleasure they bring to the table.
Curated by I Putu Erawan Ari Widhiantika, Bali Best Sommelier 2025, the programme is designed to accompany every stage of the evening, whether through a single glass or a thoughtfully composed pairing.
The Collection
At a Glance
Over 30 carefully selected labels
Champagne, Sparkling, White, Rosé & Red
Italy, France, New Zealand, Australia, Argentina, Chile, South Africa & Napa Valley
Featuring iconic producers including Krug, Opus One, Sassicaia, Ornellaia, Almaviva, and Pio Cesare
Depth in Every Pour
At Riserva, wine is approached as an extension of the plate rather than a separate experience. Our collection is curated in consideration of the menu, with each pairing served at the appropriate moment and temperature to support the character of the meat without overshadowing it. The result is a dining experience shaped by balance, precision, and thoughtful wine pairing in Ubud.
our menu
An Affair of Taste and Elegance
This is a side of Ubud dedicated to those who appreciate intimate culinary journeys. Guided by European techniques, we bring together the depth of Balinese spices and the art of fire to create a fine dining experience in Ubud that is both familiar and distinctive. Each course forms part of a carefully considered narrative, inviting you to experience the story from beginning to end through flavour, aroma, and atmosphere.
