Ubud has welcomed a new addition to its dining scene with the arrival of Chupacabras, an upscale South American-inspired steakhouse that combines traditional wood-fire grilling with contemporary dining. Located in Kedewatan, the restaurant brings together South American culinary traditions, premium cuts of meat, and panoramic jungle views in a setting designed around the experience of open-fire cooking.
At the heart of the restaurant is a two-metre Argentinian wood-fire grill, where dishes are prepared over open flames using techniques rooted in South America’s grilling culture. Surrounded by Ubud’s lush landscape, Chupacabras aims to offer a dining experience that pairs bold flavours with a relaxed atmosphere overlooking the jungle, particularly during sunset.
Leading the kitchen is Argentinian-born Chef Mauro Santarelli, whose culinary career has taken him across South America, Europe, and Asia. Drawing on his farm-to-flame philosophy, Chef Mauro focuses on showcasing premium ingredients through wood-fire cooking while incorporating contemporary techniques into traditional South American recipes.
“South American cuisine is emotional. It’s about fire, gathering, generosity, and respecting ingredients,” said Chef Mauro Santarelli. “At Chupacabras, we want guests to experience that feeling, not only through the food, but through the atmosphere, the hospitality, and the ritual of sharing meals together.”
The menu highlights South American flavours through a selection of grilled meats, seafood, and regional dishes. Among the restaurant’s signature offerings is the Rib Eye, grilled over the Argentinian wood-fire grill to develop a smoky crust while maintaining a tender interior.
The dining experience begins with starters such as Humita & Huancaína, which combines traditional Argentinian corn humita with Peruvian huancaína sauce, and Camarones con Cupuaçu, featuring grilled prawns paired with a leche de tigre-inspired dressing made with Brazil’s cupuaçu fruit. Another standout is Arroz Peruano con Wagyu, a savoury rice dish prepared with wagyu fat, crispy wagyu chicharrones, vegetables, and aji amarillo.
Complementing the food is a cocktail programme inspired by South America’s diverse drinking traditions. The selection ranges from tropical cocktails to spirit-forward classics, created to accompany the restaurant’s wood-fired dishes.
More than a steakhouse, Chupacabras presents itself as a destination celebrating South American food culture through open-fire cooking, handcrafted cocktails, and communal dining. The restaurant combines rustic grilling traditions with a contemporary setting, offering guests an alternative steakhouse experience within Ubud’s growing culinary landscape.
As Bali’s dining scene continues to evolve, Chupacabras adds a South American perspective to the island’s restaurant offerings, introducing wood-fired cooking techniques and regional flavours in a setting that blends the energy of South American hospitality with the natural surroundings of Ubud.
Chupacabras
Kedewatan, Ubud, Gianyar Regency, Bali 80571
