Cover Da Maria, Seminyak's iconic Mediterranean restaurant
Da Maria, Seminyak's iconic Mediterranean restaurant
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Da Maria evolves its iconic Amalfi geometry into a sophisticated new era of Mediterranean mastery.
In this climate of constant churn, longevity is the ultimate luxury. Since 2016, Da Maria has stood as a bastion of consistency, primarily because its identity is so deeply etched into its architecture. Conceived by the renowned Roman studio Lazzarini Pickering, the interior is a masterclass in 1960s Amalfi geometry—an Italian garden filtered through a tropical lens. As the venue enters its ninth year, architect Carl Pickering has returned to sharpen this vision, ensuring the blue-and-white tiled sanctuary remains abstractly Balinese while projecting a fresh, international confidence.
This evolution is a recalibration led by the trailblazing Mexicola Group. It is not a departure from the roots that made Da Maria an institution, but a broadening of the lens. Under executive chef Lorenzo De Petris, whose pedigree includes Michelin-starred icons like Le Gavroche, the menu now looks beyond Italy to the wider Mediterranean coast.
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Above The team of Da Maria, Seminyak, Bali
The team of Da Maria, Seminyak, Bali
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The compositions are more direct; the focus on provenance more acute. Local produce from the Kintamani highlands and island-cured charcuterie now sit alongside imported Parmigiano Reggiano, allowing the tropics to assert themselves more confidently on the plate.
The culinary narrative is best told through dishes like the Beef Tartare, layered with anchoïade and pecorino, or the Tonnarelli tossed in sweet lemon butter and Japanese bottarga. Seconds draw from the elemental heat of the Mediterranean: spring chicken cooked over lava stone and market fish finished with burnt citrus. Even the iconic pizza has been refined to six considered options, including a daring local 'nduja with green tomato.
Above Helmed by executive chef Lorenzo De Petris, the menu at Da Maria looks beyond Italy to the wider Mediterranean coast
Above The tableside martini service at Da Maria
Helmed by executive chef Lorenzo De Petris, the menu at Da Maria looks beyond Italy to the wider Mediterranean coast
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The spirit of the current Da Maria is perhaps most evident at the bar. Under group beverage director Denny Bakiev and bar manager Luca Marcolin, the martini has replaced the spritz as the venue's North Star.
Above Pizza is a definite must-try at Da Maria
Above Designed by Lazzarini Pickering, the interior is a masterclass in 1960s Amalfi vibrancy and geometry
Pizza is a definite must-try at Da Maria
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The tableside martini service is a piece of theatre, allowing guests to personalise their spirits with house-distilled aromas like Mare (oyster shell and sea grapes) or Erbe (rosemary and sage). Complemented by a wine programme that balances conventional Italian producers with minimal-intervention bottles, Da Maria proves that true pioneers do not look back; they refine forward, ensuring that quality is the only thing that truly lasts.
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Credits
Images: Da Maria
Since embarking on her career as a food journalist in 2012, she has penned hundreds of articles delving into culinary trends, chef profiles, and gastronomic destinations across Asia. Born and raised in Bali, Eve is dividing her time between Bali and Jakarta.
