Dining in Petitenget extends well beyond the plate, where setting and company carry as much weight as the meal itself. Since opening in 2016, Da Maria has defined modern Italian dining in Bali, set within a crisp blue-and-white courtyard designed by Roman studio Lazzarini Pickering in the spirit of 1960s Capri.
Executive Chef Lorenzo De Petris directs the kitchen with a focused approach, combining classic Italian foundations with subtle local touches. Kingfish crudo balances charred grapes with umeboshi, accented by a hint of fermented green chilli. Hand-cut tonnarelli pairs prawns with sweet lemon butter, finished with shaved bottarga.
Pizza remains central to the experience. Prepared using traditional Neapolitan techniques, the light dough supports regional tomatoes and fior di latte, topped with jamón serrano gran reserva and confit garlic. Elsewhere on the menu, barley-fed Angus ribeye arrives in a salt crust, while smoked beetroot is served alongside vincotto and baked ricotta.
The bar takes a prominent role, drawing on modern Italian aperitivo tradition. The signature N242 blends gin and Campari with pomelo cordial, finished with lemon-basil sorbet and yuzu soda. For a classic pour, staff prepare the Amalfi Martini tableside with dry vermouth and aromatic citrus notes.
The courtyard accommodates early dinners and late nightcaps with equal ease. The atmosphere builds naturally through the evening, supported by an engaging mix of neighbourhood regulars and travellers.
