Since opening in 2016, Da Maria has blurred the line between restaurant, bar, and nighttime spot, pairing Italo-Australian food with bold interiors and a soundtrack that carries well past dinner. But after nine years in Seminyak, longevity like this is no accident. Now, the multifaceted Seminyak hotspot enters a new chapter as it reinvigorates old classics whilst staying true to its roots.
Led by the same hospitality team, who are part of the trailblazing Mexicola Group, Da Maria’s evolution is less about reinvention and more about refinement. Executive Chef Lorenzo De Petris and Group Beverage Director Denny Bakiev are joined by new Bar Manager Luca Marcolin, formerly of Zuma Dubai (World’s 50 Best Bars), who brings a fresh perspective to the kitchen and bar.
The most noticeable shift comes through the refreshed culinary offerings, delivering modern, straightforward flavours that dominate, from cold cuts or antipasti such as the grassfed beef tartare, anchoïade, cavolo nero, yolk, and pecorino – an updated twist on Da Maria’s iconic carpaccio to the cold smoked sardines, with lemon, olive oil, and yuzu juice. Da Maria’s beloved pizzas remain, now streamlined to six options, including a green tomato with mozzarella, local ’nduja, and Manchego, among others.
The Mains feature substantial additions, including a variety of simple yet flavour-packed pastas, such as the tonnarelli, tossed in sweet lemon butter, prawns, and topped with Japanese bottarga. But the menu stretches beyond Italy into the wider Mediterranean, including lamb skewers severed with rosemary and lemon, alongside a range of proteins cooked over lava stone, such as spring chicken with rouille sauce and market fish served with burnt citrus. While a handful of key imported ingredients remain, local sourcing now plays a bigger role, from Kintamani produce to island-made charcuterie and locally milled flour for Da Maria’s Neapolitan-style dough.
While Italian foundations remain, the drinks programme evolves with the same intent. Spritzes stay, but martinis take centre stage. Served tableside for a more interactive experience, guests may choose between classic dry styles or more tropical interpretations, customised with distilled Amalfi Coast-inspired aromas: Limoni, Erbe, or Mare. Group sommelier Federico Sirito’s refreshed wine list leans into Italian producers, with a smaller selection of minimal-intervention bottles and vintage drops.
“The new cocktail menu is, above all, fun and quite expansive, while staying true to Da Maria’s core philosophy, where flavour is king,” explains Bar Manager Luca Marcolin. “This focus on the martini comes from our intention to bring a more international cocktail experience to Da Maria.”
However, not everything is changing: Da Maria’s late-night energy remains intact with the return of weekend lunches, as well as its 1960s Amalfi geometry interiors, originally designed by Roman architects Lazzarini Pickering. “Da Maria feels like a timeless Mediterranean garden, Italian at its core, but abstractly Balinese,” states architect Carl Pickering. “We’re keeping its DNA while projecting it into a new vision.”
In an island built on reinvention, Da Maria’s evolution feels subtler but stronger. It comes from consistency, hospitality instincts, and a willingness to rethink before things stop working. Nine years in, that confidence shows. “We recognise the importance of keeping our experience fresh, exciting, and relevant for our guests. Without drifting from our Italian roots, we feel ready as a team to step into and embrace a new chapter. The Da Maria on the way marks the natural evolution of our concept and offering,” says Executive Chef Lorenzo De Petris.
For more information or reservations, please contact +62 811 3859 666 or visit damariabali.com
Da Maria
Jl. Petitenget No.170, Seminyak
+62 811 3859 666
@damariabali
damariabali.com
