Located just a 15-minute drive from the heart of Ubud, Cretya Sunset by Alas Harum is a dining destination that beautifully combines breathtaking scenery with a world-class culinary experience. Tucked away in the tranquil neighbourhood of Payangan, this charming restaurant and dayclub has emerged as a unique destination, offering an exceptional sensory experience. The views alone make the visit worthwhile, featuring majestic mountains and expansive rice paddies that create a mesmerising backdrop. Additionally, the infinity pool, surrounded by inviting sunbeds and a soothing Jacuzzi, makes Cretya Sunset the perfect oasis to unwind and soak in Bali’s natural beauty.
At the heart of Cretya Sunset’s culinary excellence is Executive Chef Fanny Robial, an Indonesian chef from Manado. His expertise and creativity shine through in every dish. With years of experience in top kitchens in Indonesia and abroad, he has crafted a menu that is diverse and memorable. Diners can begin their experience with Croquetas, a delightful blend of crispy potatoes infused with savoury chicken and creamy cheese, offering both comfort and indulgence. Seafood enthusiasts will enjoy the Belgian mix seafood, an irresistible dish featuring fresh seafood cooked to perfection, served alongside garlic bread and crispy chips. Pasta lovers can savour the fettuccini lobster, a rich and creamy dish that includes grilled lobster, complemented by a hint of lemon and cheese for a harmonious burst of flavours. The signature Nasi Goreng Tinorangsak, accompanied by crispy pork belly, is another standout dish that showcases bold Indonesian spices and textures reflective of the chef’s roots.
The dining experience at Cretya Sunset is further enhanced by its imaginative lineup of signature cocktails. Among the highlights is the Roejak Ubud, a bold and spicy creation featuring tequila infused with jalapeño, spiced tamarind cordial, tropical fruits, togarashi and salt. The Charming Spritz is an excellent choice for a sundowner session, providing a refreshing twist with gin-infused sous-vide strawberries, Aperol, sparkling wine and house-made strawberry kecombrang liqueur.
E: How did you first get into the culinary industry? Was it your passion from the beginning?
A: Yes, it has always been my passion. Since 2008, I have been pursuing this path, starting with vocational high school and then entering the industry. I began as a trainee and worked my way up through various positions as a daily worker. Over time, I progressed from commis chef to my current top-level position, which I reached by 2024. It has been a challenging journey, but I have embraced every obstacle along the way.
E: How would you define the culinary offerings at Cretya Sunset?
A: At Cretya Sunset, our culinary offerings revolve around a casual yet creative concept. When developing the menu, I introduced a Mediterranean-inspired theme, which has since evolved into a contemporary Mediterranean concept. This approach allows us to be versatile, blending traditional Mediterranean ingredients such as seeds, nuts, seafood and meats with elements from Lebanese and Middle Eastern cuisines. This flexibility is essential because 60 percent of our market comes from the Middle East, while the remaining 40 percent are Europeans. By presenting a contemporary Mediterranean style, we can adapt our offerings to cater to diverse preferences.
E: Can you share some highlights of your role at Cretya Sunset and how it differs from your previous experiences?
A: The differences are quite distinct. In my previous roles, I focused heavily on healthy food and street food-inspired concepts. At Cretya Sunset, I have designed a food concept specifically tailored to our market and setting. Our menus include casual dining set menus, dining menus and day club food. My process includes closely observing the market, collaborating with the team and ensuring that our contemporary Mediterranean concept remains adaptable.
E: The culinary journey from the bottom to becoming an executive chef is long and challenging. Which stage in your career has been the most influential in shaping you?
A: A pivotal moment in my career occurred in 2016. I began my culinary journey in 2010, and by 2016, I was offered an opportunity to work in the Maldives. At that time, I already held a top-level position in Bali but accepted a two-level downgrade to join as a demi chef for a new resort opening. This decision was difficult but transformative. My mentor in the Maldives had a strict, almost military-style approach to leadership. We managed a large resort with three restaurant concepts and in my outlet, a beach club, our team of five handled around 1,200 courses daily with minimal breaks. I learnt a lot about leadership, discipline and resilience from that experience, and I still use those skills today.
E: In your opinion, what does it take to be a great chef?
A: From my experience, the key ingredients to being a great chef are discipline and resilience. You need mental toughness and a strong work ethic to thrive in the unpredictable culinary world. The ability to absorb knowledge, adapt to challenges and commit to continuous learning is vital. Being a great chef isn’t just about cooking; it’s about precision, dedication and embracing hard work—no matter the hours or obstacles. A disciplined and determined approach truly sets great chefs apart.
Highlights
- Braised Pork Soy Sauce
- Ayam Kua Ares
- Lawar Plek
Exquisite Taste Volume 46
Cretya Sunset by Alas Harum
Jalan Raya Bresela, Payangan
Bali 80572, Indonesia
T: (+62) 81337931045
E: reservation@cretyaubud.com
W: cretyaubud.com
IG: @cretyasunset
