Da Maria is a restaurant, bar and gathering space that we have loved for years. Home to our favourite pizzas, delicious handmade pasta and mains with all the charm of Italy. For nearly a decade, Da Maria has been a cornerstone of Italian dining in Seminyak. More than just a restaurant, it’s a celebration of great food, a vibrant bar scene and warm hospitality.
At the heart of the kitchen is Executive Chef Lorenzo De Petris, who has been leading Da Maria since 2021. As the venue approaches its tenth year, refreshing the menu while staying true to the popular venue’s DNA has proved popular with the team and guests.
“Da Maria is a staple of the Bali dining scene,” states Lorenzo. “We’re turning ten years old this year, which is a big milestone. It’s been part of shaping Italian dining culture here, and not just Italian, but the broader Mediterranean spirit as well. I think it still holds that place.”
In its most recent incarnation, the menu has evolved, yet it’s still the place you go for Neapolitan-style pizzas, handmade pastas, Italian-inspired cocktails and a dining room that sparkles with personality.
Under the direction of Executive Chef Lorenzo De Petris, Da Maria has embraced its next chapter without losing its soul. The flavours are confident, the dishes assured, grounded in the Italian classics that have always made Da Maria a favourite. It’s an evolution that feels natural, a restaurant maturing without straying from what people love.
As Lorenzo explains, the decision to refresh the menu wasn’t about reinvention.
“We decided to refresh the menu, not to change who we are, but to keep it exciting for us and for our guests,” he explains. “The world moves fast, and we want to stay relevant, stay fresh, and stay ahead, but without losing what makes Da Maria Da Maria.”
While you’ll still find comforting favourites and signature dishes, the food has grown more refined, with a sharper focus on Mediterranean influences and a thoughtful balance of local and imported ingredients.
“Da Maria has a very solid DNA,” notes Lorenzo. “That’s what made it challenging, we didn’t want to flip the concept completely. Pizza is still here, and we’re very proud of it. But we’ve leaned more into a broader Mediterranean direction, you’ll see touches from Spain, from the Middle East, still rooted in Italian culture, but a little wider.”
He adds, “We’ve also expanded the protein selection and made the menu more flexible. You can come for a few small bites and bread from the woodfire oven, or you can sit down for a full meal. It’s designed so people can enjoy Da Maria more than once a week.”
“We’ve increased our focus on local producers and farmers,” Lorenzo continues. “That’s always been there, but now we’re showcasing it more. Of course, we still import certain cheeses and specialty products that define Italian cuisine, but we’re very focused on using local ingredients wherever possible.”
Denny Bakiev, Olivia Spears, Lorenzo De Petris, Federico Sirito, Luca Marcolin
The bar plays just as important a role in the experience. With Luca Marcolin serving tableside martinis and Denny Bakiev’s cocktail expertise, the drinks complement the food seamlessly. This isn’t just a place to eat; it’s a place to linger, enjoy great cocktails, and experience food and drinks as a complete expression of Da Maria’s personality.
Before the first dish even hits the table, Luca rolls up with the martini trolley, walking you through Limoni, Erbe and Mare with the kind of care that tells you this is going to be a dinner experience to remember. No rush, just a quiet moment to settle in. The cocktails are part of the rhythm here, extending naturally into the dining experience. Take a seat at the bar and watch cocktails expertly created, paired with small bites or a shared pizza.
Settle in, let the drinks come to you, savour the curated wine list and watch as the kitchen prepares the meals we’ve come to love, both old favourites and new expressions.
When the food arrives, it’s a little like meeting an old friend you haven’t seen in a while. The Green Garlic Schiacciata is warm and comforting, homemade bread that makes you want to recreate it at home. The Roasted Peppers with Salsa Verde and Anchovies are simple but perfect; the saltiness of the anchovies lifts the sweetness of the peppers, and just like that, you’re hooked. The Grass-Fed Beef Tartare, dressed with anchoïade, cavolo nero and pecorino, is rich yet balanced, clean, fresh and completely satisfying.
The mains follow suit. Cappelacci filled with bitter green ricotta in sage burnt butter is Da Maria’s twist on a classic stuffed pasta with a touch of sophistication. The BBQ Tiger Prawns, served with salmoriglio and prawn head crumble, carry a smoky depth that lingers in the best possible way. And then there’s the Half Chicken Diavola, with cayenne, tangerine and rouille, bold yet perfectly balanced. The French Fries dusted in pimentón are not optional; they’re a must.
Dessert slows the evening down. Tiramisù, made tableside with local coffee and chocolate, is smooth and creamy, impossible not to go back for another bite. Then comes the Pavlova, with whipped ricotta, orange marmalade, passion fruit and cinnamon, light, fresh and the perfect finish to a meal that has been equal parts indulgent and assured.
And then there’s Olivia Spears, the Venue Manager. She’s the heart of the dining experience at Da Maria, ensuring everything flows effortlessly.
Attentive without being intrusive, always present without interrupting the rhythm of the night. You can tell she cares, and that care makes all the difference.
As Da Maria continues to refine its offerings, it stays true to its roots while embracing a sharper, more confident identity. The food remains generous and flavour-driven, now with a quiet assurance that comes with time. Da Maria isn’t trying to be anything other than what it is, and that’s precisely what makes it special.
For Lorenzo, the philosophy remains simple.
“For me, the goal is simple,” he reflects. “I want people to leave happy. A great meal can take you out of time and place for a few hours. That feeling stays with you. I want guests to walk out and think, ‘That was a beautiful couple of hours of my life.’ Good food, good company, and something that makes you want to come back for more.”
Pizzas, pastas and a good glass of wine will always be the stars at Da Maria but now there’s even more to enjoy. And honestly, we enjoyed every minute. We think you will too. Book a table and discover what Da Maria delivers in spades: style, personality, great Italian food and a bar scene that deserves its own rave.
Designed by Roman architects Lazzarini Pickering, the venue blends traditional Italian elegance with tropical modernism. There’s an ease to the space, striking a balance between laid-back island energy and sophisticated refinement.
