tapas. chocolates. cocktails.
Our concept
Derived from Portuguese, CRIO means “to create”. The inspiration for building CRIO is to provide a space for our talents to create without limitation.
At CRIO, we offer a top-notch one-stop dining and drinking experience. For dining, we offer tapas-style dishes with an International twist. Complete your dining with our artisan hand-crafted chocolates and cakes.
Lastly, the CRIO Bar is the latest addition to the family. The bar serves cocktails with locally sourced ingredients, homemade infusions, freshly squeezed juices, and a quality selection of spirits. Jazz and blues live bands to add the cherry on top. Drinking for lifestyle, not recreational.
crafting daily
Monday - Sunday: 7am - 10pm (2am on weekends)
MEET OUR CRAFTERS
Richie Pratadaja
MASTER CHOCOLATIER / FOUNDER
Chef Richie began his career at the Bellagio Hotel, Las Vegas. In 2011, he relocated to New York City and dedicated his career life in a few top-notch chocolate companies such as Jacques Torres Chocolate, FIKA NYC, and Stick With Me Sweets to name a few.
In 2017, Richie competed in the Pastry Chef of the Year competition and awarded as strong Runner Up Champion.
Several years in the making, finally in 2019 Richie returned to the motherland to begin an exciting new chapter of his life.
William Cecario
CHEF DE CUISINE
Chef William is French by training and a whole lot more by experience. He started his career at Teatro Gastroteque, Bali, and continue on to work at high-profile hotels such as the Aryaduta and Conrad.
He was awarded a Silver Medal in the Lee Kum Kee Fish Challenge category at the 9th Salon Culinaire 2016, Bali, and again a Silver Medal in the Junior Asian Chef category in 2017.
Angling Darma
HEAD MIXOLOGIST
From Bali with love, Angling began his career as a bartender at Room4dessert, Ubud and made his way through Canggu’s Shortcut to Home by Chef Wayan In Pererenan.
Throughout his career, he finds that classical and simplicity is the key. Using herbs and spices from across the Indonesian archipelago, he elevates classic cocktails to the next level.
“Drink your cocktail slowly and you can taste the layers of flavors and finest.”