CHUPACABRAS - South American | Prime Meats

Jungle steakhouse with a sense of drama
Hidden inside Puri Bunga Resort on Jalan Raya Kedewatan, CHUPACABRAS – South American | Prime Meats turns dinner into a small spectacle. Guests wind down a long, resort‑style driveway and a staircase into the valley, then step into a dining room that stares straight out over the Ubud jungle and rice fields.

The restaurant runs daily from 12h00 to 23h00 (last kitchen order 22h30), while the cocktail bar stays open until 00h00, and even 01h00 on Fridays and Saturdays.

Views, sunsets and a touch of mystery
Many diners describe “magical” evenings (Google/TripAdvisor 2024), with a fire pit, mist drifting through the valley and sunsets that can flip from soft gold to full whiteout fog. On clear days, some mention views of four volcanos/mountains and a classic Bali panorama.

It’s quiet and peaceful rather than crowded, with deliberately spaced tables and an intimate, romantic feel. Getting there, however, means “many stairs”, which several reviewers and the market report flag as challenging for older guests or anyone with limited mobility.

Prime meats and South American plates
This is a high‑end, meat‑first kitchen. Australian Wagyu, Japanese A5 and Galician steaks are recurring stars, alongside rib‑eye, tenderloin and “top shelf cuts” cooked over an Argentinian wood‑fire grill. Guests repeatedly call it some of the best steak they have ever had, in Bali and beyond.

Argentinian tapas, abuela empanadas, ceviche (including ceviche naniura) and skewers round out the menu, with sides like sweet potato, asparagus, spinach, fries and even simple tomato or green salads drawing praise. Pastas such as ricotta pasta and pasta marisco often “exceed expectations”. The mozzarella‑infused welcome bread and the Tres Leches dessert are frequently singled out as standouts.

Table‑side rituals and service style
Service centres on theatre and attention. The chef or head chef Mauro typically arrives at the table with a tray of raw cuts, explaining how each animal was bred and fed before guests select their steak. A “salsa or meat sommelier” then guides diners through multiple sauces and specialty salts, which you can smell, taste and choose.

Welcome drinks, complimentary snacks between courses and special desserts for honeymoons or celebrations appear often in reviews. Most guests describe service as warm, professional and “beyond anything we’ve ever experienced”, though one or two note occasional struggles or mismatched pacing that are largely forgiven given the quality on the plate.

Pricing, reservations and who it suits
This is firmly special‑occasion territory. One visitor reports paying about £20 per 100 grams with a 200g minimum order, and another notes a bill of £148 for two steaks, three sides and a bottle of wine—around five times other Ubud and Uluwatu meals. A local diner mentions a total “almost 4M irp.”

Reservations are strongly recommended, especially for sunset and weekends; walk‑ins can be turned away when it’s full, though one guest successfully arranged a last‑minute table via WhatsApp with video previews of available seats.

For travellers who love prime steak, craft cocktails and moody jungle views—and don’t mind stairs or splurging—Chupacabras feels less like dinner out and more like an evening‑long experience.