Da Maria has introduced a new phase of its dining and bar concept in Seminyak, presenting an updated menu, revised cocktail programme, and operational changes as the venue approaches its tenth year. The restaurant, which opened in 2016, continues under the Mexicola Group, with Executive Chef Lorenzo De Petris, Group Beverage Director Denny Bakiev, and Bar Manager Luca Marcolin shaping its current direction.
The update marks an evolution of the venue’s existing Italian foundation, with the menu now incorporating broader Mediterranean influences. “We recognise the importance of keeping our experience fresh, exciting, and relevant for our guests,” said De Petris. “The Da Maria on the way marks the natural evolution of our concept and offering. Without drifting from our Italian roots, we feel ready as a team to step into and embrace a new chapter. This evolution reflects not only our own growth but also the ever-changing landscape of Bali.”
A Menu Expanding Beyond Italian Roots
The revised menu places greater emphasis on Mediterranean flavours while maintaining a core selection of Italian dishes. Starters include items such as grass-fed beef tartare with anchoïade, cavolo nero, yolk, and pecorino, as well as cold-smoked sardines with lemon, olive oil, and yuzu. Pizza remains part of the offering, reduced to a curated selection of six options, including combinations such as green tomato with mozzarella, local ’nduja, and manchego.
Main courses have been expanded, with a focus on pasta and grilled dishes. Options include tonnarelli with lemon butter, prawns, and Japanese bottarga, alongside secondi such as lamb skewers with rosemary and lemon, spring chicken with rouille sauce, and market fish served with burnt citrus. Many proteins are prepared over lava stones, emphasising direct cooking methods and flavour development.
While imported ingredients such as prosciutto, Parmigiano Reggiano, and Australian beef remain part of the menu, the kitchen has increased its use of local produce, including ingredients sourced from Kintamani and locally produced charcuterie.
Cocktails, Wine, and Tableside Service
The beverage programme introduces a shift in focus towards martinis, alongside Da Maria’s existing spritz offerings. Cocktails are presented through a tableside service format, allowing guests to customise drinks using house-made infusions referred to as “aromas,” including citrus-based Limoni, herb-forward Erbe, and Mare, made with oyster shells and sea grapes.
“We’ll stick to Italo roots and classics as a base, but we’ll take it that step further using modern cocktail making and preparation techniques,” said Bakiev. Marcolin added: “The new cocktail menu is, above all, fun and quite expansive, while staying true to Da Maria’s core philosophy, where flavour is king.”
The wine programme, curated by Group Sommelier Federico Sirito, focuses primarily on Italian producers, alongside a smaller selection of minimal intervention wines and vintage labels.
Continuing Identity with Incremental Changes
While the menu and beverage programme evolve, Da Maria retains its existing design and late-night format, with minor updates planned in collaboration with original architects Lazzarini Pickering. The venue will also reintroduce weekend lunch service, extending its operations from daytime into evening.
“Da Maria feels like a timeless Mediterranean garden, Italian at its core, but abstractly Balinese. We’re keeping its DNA while projecting it into a new vision,” said architect Carl Pickering.
With these changes, the restaurant continues to refine its positioning as a Mediterranean-influenced dining and bar destination in Seminyak, combining updated menus with an established format.
Da Maria
Petitenget St No.170, Seminyak, Kuta Utara, Badung Regency, Bali 80361
