The soaring limestone cliffs of Uluwatu have always framed di Mare in cinematic splendour — a semi-alfresco dining room suspended above the endless blue of the Indian Ocean. Now, the restaurant has been reborn, reimagined as a coastal Italian fine-dining destination where la dolce vita is more than a phrase, it’s a reflection of the profound joys of breaking bread in good company in one of the most spectacular venues in the world.
The official relaunch took place on 23 August, unfolding in true Italian style: spritzes and cicchetti at Temple Lounge as live jazz ushered in the sunset, before guests descended to lemon-and-shell dressed tables that evoked the Amalfi Coast. Chefs Stefan Thietz and Joseph Antonishek unveiled a new menu steeped in tradition yet alive with invention: Venetian Duck Ravioli bright with ricotta and orange, Ancient Roman Seabass perfumed with lovage and garum. The evening’s crescendo was a decadent poolside dessert bar — tiramisu, panna cotta, olive oil cake, biscotti — paired with an affogato of espresso martini and melting gelato.
With handmade pastas, wood-fired pizzas, imported Italian produce and signature dishes like Palermo-style steak and Pomfret Filet Acqua Pazza, di Mare promises a dining experience as elemental as the ocean it overlooks as it begins this exciting new episode in its storied existence. Next date for your diaries – 16th September for a poolside evening at di Mare with live music from a celebrated Australian violin-and-vocal duo to accompany Joseph and Stefan’s gourmet creations.
