Da Maria's New Menu
In a destination where restaurants arrive quickly and disappear just as fast, longevity carries weight. Since 2016, Da Maria Bali in Seminyak has held its place in the dining scene, evolving without losing its identity.
Stepping back inside during our recent visit, the signature geometry conceived by Lazzarini Pickering still frames the dining room. Mediterranean tones soften against Bali’s tropical warmth, and the late night rhythm continues to pulse through the space. Yet something feels recalibrated. The energy is more focused. The intention clearer. The spotlight now rests more firmly on flavour.
For travellers seeking Italian cuisine in Seminyak that honours tradition while embracing a broader Mediterranean perspective, this new chapter invites attention.
More international influences have made an appearance across the new menu, yet the shift does not feel abrupt. Instead, it unfolds gradually, plate by plate, revealing a kitchen that feels both confident and curious.
We began with the Grassfed Beef Tartare and immediately noticed a deeper tone than before. The beef is silky and clean, but the anchoïade introduces a savoury intensity that lingers gently on the palate. Cavolo nero brings a subtle bitterness, the yolk softens the edges, and pecorino adds a measured salinity that binds everything together. It is rich without heaviness, each forkful unfolding in layers rather than overwhelming.
Grassfed Beef Tartare
The Cold Smoked Sardines follow in quiet contrast. Delicately smoked, brightened by lemon and olive oil, they carry a purity that feels almost coastal. There is restraint here, a clarity that allows the quality of the fish to lead. It evokes the Mediterranean shoreline without trying too hard to impress.
Cold Smoked Sardines
Roasted peppers dressed in salsa verde and anchovies deepen the rhythm of the meal. Sweetness meets herbal sharpness and a gentle saline note. The flavours move together seamlessly, revealing where the broader Mediterranean expression begins to surface more clearly. It feels less confined to Italy alone and more reflective of the region as a whole.
As the evening progresses, the handmade cappellacci return us to Italian comfort. The pasta offers gentle resistance, the sage burnt butter releases a nutty aroma as it touches the warmth of the plate, and the bitter greens ricotta filling balances earthiness with creaminess. It reassures. It grounds the experience.
Then comes the Half Chicken Diavola, cooked over lava stone. The first cut releases warmth and citrus. Cayenne builds gradually, never overpowering, while tangerine introduces brightness that lifts the flame. Rouille adds silkiness and depth. There is a subtle char that feels deliberate and controlled. It speaks of a kitchen that understands intensity without excess.
Half Chicken Diavolo
Dessert brings contrast rather than finality. The tableside tiramisù carries the comforting aroma of coffee and cocoa, layered generously and served with quiet theatre. Beside it, pavlova offers lift through whipped ricotta, orange marmalade, passion fruit and cinnamon. One leans into nostalgia, the other into freshness. Together, they complete the arc of the meal with balance.
Across the menu, a stronger awareness of place is evident. Imported essentials remain, yet local produce and tropical nuance are increasingly present. The evolution feels deliberate and measured, signalling a direction that is more Mediterranean, not just Italian.
The martini now takes centre stage, not simply as a cocktail, but as an experience. Served tableside from a dedicated trolley, guests choose between a classic dry expression or a more fruit forward interpretation, before personalising it with housemade aromas.
Martini Trolley - Bringing the bar to your table in true Italian style
Limoni brings lemon peel and citrus blossom. Erbe layers rosemary, thyme and sage with a subtle touch of olive oil. Mare introduces gentle salinity drawn from redistilled oyster shells and sea grapes. Each variation refines the profile without overpowering its clarity.
As the glass is prepared beside the table, conversation leans in. The ritual feels immersive yet controlled, elegant without excess. Shaped by Group Beverage Director Denny Bakiev and Bar Manager Luca Marcolin, the programme signals a more international cocktail direction while remaining rooted in Italian character.
Confident. Interactive. Distinctly Da Maria.
During our visit, what stood out most was the clarity of direction. The new menu feels bolder, more Mediterranean in reach, yet grounded in Italian foundations. Under the guidance of Executive Chef Lorenzo De Petris, flavours are more expressive, plates more confident, and the overall pacing more intentional. Alongside him, Group Beverage Director Denny Bakiev and newly appointed Bar Manager Luca Marcolin bring fresh energy to the drink programme, most visibly through the revived Martini Programme that now defines the bar experience.
This reinvention of the menu signals a natural evolution rather than a departure. The Mediterranean influence is clearer. The balance between tradition and contemporary expression feels deliberate. And soon, with the return of weekend lunches, this renewed offering will extend from daylight into evening, allowing guests to experience the new chapter across different moments of the day.
For those discovering or revisiting Seminyak’s dining scene, this new chapter at Da Maria feels worth experiencing. If you have followed our previous dining experience at Da Maria, this evolution offers a compelling reason to return. From our visit with Dine & Wine Bali, it is one we would gladly revisit.
Da Maria Bali
Jl. Petitenget no. 170
80361 Bali - Seminyak
Dine & Wine Bali | News - by TLW
Experienced February 2026
