Tristan Tanaya
Aug 19, 2026
The first course isn't served on a plate. At RISERVA, the evening begins before guests reach the dining table, with sweeping views of forest and rice fields as the last light of day settles over Ubud.
An Evening in Seven Chapters was created to give each part of the night its own moment, beginning with a sequence of rituals that gradually welcomes guests into the experience. The evening opens with a Gong Ritual, followed by a Foot Wash Ritual, Seven Tirta, and Final Purification, creating a considered transition from arrival into the evening. Guests then continue with a personalised Wariga experience, followed by Welcome Canapés, known as Lungsuran, and a welcome drink before the ceremonial Champagne Sabrage marks the transition to the dining experience.
Rather than rushing from one course to the next, guests are invited to take their time and enjoy the progression from arrival through to the final chapter. With only sixteen guests welcomed each evening, the experience remains intimate from the first ritual to the last.
At the heart of the experience is Chef Putu Armen, whose cooking focuses on premium ingredients and expertly prepared cuts. His approach allows the quality and character of each ingredient to speak for itself throughout the meal. The concept was created around the belief that exceptional steak deserves more than simply a plate and a setting. It deserves time, attention, and a sense of occasion.
The menu places particular focus on its selection of premium cuts, each chosen for its quality and distinct character. RISERVA's selection includes Sanchoku Wagyu Picanha MB 8/9, Stone Axe Wagyu Bavette MB 8/9, Phoenix Wagyu Grain Fed T Bone 6/7, Stone Axe Fullblood Wagyu Striploin MB 8/9, Sir Harry Citrus Fed Wagyu Ribeye MB 9+, and A5 Miyazaki Japanese Wagyu Striploin. Each cut brings its own texture, richness, and character to the table.
The steak experience continues through two distinctive rituals. Seven Knives presents a curated collection inspired by Bali's Pande heritage, inviting guests to select their preferred steak knife from a collection rooted in the island's tradition of master metal artisans. Seven Salts follows with a curated selection of artisanal salts from Bali and international origins, including Tejakula Salt from North Bali. Each is introduced as part of the dining experience, adding another layer of detail to the steak course.
Complementing the cuisine is a carefully assembled wine collection curated by Sommelier I Putu Erawan Ari Widhiantika, Bali Best Sommelier 2025. The cellar spans renowned wine regions across Europe, the Americas, Oceania, and South Africa, bringing together established producers and carefully selected bottles chosen to complement the character of each course. At the table, Putu guides guests through considered wine pairings, while the Coravin wine programme offers a wider selection by the glass.
The evening concludes at Aura Lounge, where guests are invited to continue their conversations over petit desserts and crafted cocktails. Framed by the quiet beauty of the valley, the lounge provides a gentle final chapter before the night draws to a close.
Although located within Equipoise Resort, the restaurant welcomes both resort residents and guests from across Bali as an independent destination. Limited to just sixteen guests and one seating each evening, reservations are essential. RISERVA offers an intimate evening designed to leave a lasting impression long after the final course.
Riserva Steak House Ubud by Wonderspace
Jl. Raya Desa Kenderan, Gianyar, Bali
Phone: +62 813-1703-631
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