These two complimentary gems are located in the heart of Sayan, Bali.

"We are thrilled to finally bring Arriba and Chupacabras to life. Our concept celebrates South America's diverse cuisines, blending unique flavors that remain undiscovered by many, complemented by expertly crafted cocktails,” said Stijn van Leeuwen, founder of SMG Indonesia, which manages and developed Arriba and Chupacabras.

“Set against Sayan’s exotic jungles and river views, our venues offer unparalleled views, making them an ideal setting for celebrating special milestones, from birthdays and intimate weddings to corporate gatherings," he added. 

Upon arrival, guests will cruise over a hill lined by lantern lights and lush greenery, leading them deeper into the mystic jungle until they reach the main lobby area. Here, a personal hostess warmly welcomes guests, setting the tone for a personalized dining experience, providing a brief introduction to the distinctive concepts of Arriba and Chupacabras, with excitement, as they escort guests to the dining destination.

Situated on the upper ground floor, Arriba is the quintessential cocktail bar where Latin-American spirits take center stage. The bar's diverse range of signature cocktails blends locally sourced ingredients from the Indonesian archipelago with premium Latin-American spirits. Each drink is crafted with precision and passion, perfect for laid-back enjoyment while admiring the sunset views over Sayan’s jungle and river vistas.

Among Arriba’s cocktail creation by its bar manager Aditya Yonida is the Klepon Colada, blending white rum with homemade coconut mix and pandan brown sugar syrup; a cheeky twist on the classic pina colada infused with the essence of klepon, a sweet traditional Indonesian snack of rice balls filled with molten palm sugar and coated with grated coconut.

For those seeking a bit of spice, go for the Diablo Caliente; this innovative cocktail re-imagines the classic El Diablo by combining premium tequila with spiced ingredients inspired by the traditional Indonesian hot ginger beverage, wedang jahe.

Complementing the cocktails at Arriba are small bites inspired by the Latin American street food scene such as pork anticuchos, marinated pork belly in Balinese sauce, served with pico de gallo and vieiras con cítricos, featuring scallops marinated in a zesty citrus dressing with orange segments and yuzu.

Heading down to the ground floor, guests enter the mystical atmosphere of Chupacabras, where the ambiance is defined by rugged natural stones, dimmed overlooking the lush jungles of Sayan.

Inspired by the mythical South American creature known for its love of fine meats, Chupacabras’ menu offers a gastronomy journey through South American flavors, with a highlight on premium meat cuts, served with a contemporary twist and a hint of Indonesian flair. The open kitchen lets guests peek behind the scenes and witness the chefs work their magic over the wood-fire grill.

For starters, guests can kick the night off with humita, a must-try native South American dish with roots dating back to pre-Hispanic times. This traditional dish features a creamy sweet corn base, with variations across the region that brings distinct flavors to each rendition.

At Chupacabras, the humita is elevated with a contemporary twist, adding in pancetta, provolone cheese, and red chimichurri; creating a balanced blend of textures and subtle flavors.

Moving on to the main course, Chupacabra's wagyu flank steak stands out as a must-try. Steaks are cooked to each guests’ preference, ensuring that each dish celebrates the bold flavors of grilled premium meats and smokiness.

Known for its exceptional marbling and tenderness, the flank steak is one of the most sought-after cuts on an asado, a traditional South American culinary tradition where various meats are slow-grilled over an open flame.

Adding a personalized touch, whenever guests order a steak, the chef arrives tableside with a meat tray, allowing guests to choose their cut and specify their preferred level of cooking. A salsa sommelier also accompanies the chef, presenting a curated selection of salsas to complement the steak, from chimichurri to huncaina, creating an interactive dining experience.

For the wine enthusiasts, Chupacabras’ sommelier will invite guests to the wine cellar for expert advice on the perfect wine pairings for their meal.

Catering to diverse dietary preferences, Chupacabras offers a range of dishes beyond its meat-centric options. Among these is papas a la huncaina, a Peruvian appetizer featuring boiled potatoes in a spicy, creamy sauce made with queso fresco (fresh white cheese), sauteed or grilled ají amarillo (Peruvian yellow pepper), red onion and garlic, traditionally prepared by grinding or pounding in a batán. Chupacabras’ version includes ember-cooked potatoes, soft-boiled quail egg and slow-cooked egg yolk, adding in a twist on this beloved dish.

Following the main course, guests will be treated to a refreshing digestive shot, preparing their palate for dessert such as the pastel de tres leches. This sweet treat features a vanilla sponge cake soaked in a blend of three milks, served with dark chocolate ice cream and garnished with orange zest, creating a perfect balance of creaminess and sweetness. Alternatively, for those who prefer a nightcap, they can unwind with a cocktail back at Arriba.

Leading the culinary innovation at Chupacabras and Arriba is chef Mauro Santarelli whose culinary travel shaped a sharp taste, inspiring him to give South American cuisine a modern spin by infusing vibrant Indonesian flavors.

Going beyond just daily dining, both Arriba and Chupacabras offer stunning settings for private events. Arriba caters to intimate gatherings, comfortably accommodating up to 80 guests for standing events, while Chupacabras welcomes larger celebrations with a capacity of up to 100 guests.  For even grander occasions, the adjacent outdoor garden offers space for up to 150 standing guests.

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