Mauri Restaurant

The story

Crafted with passion, served with love

Puglia on the Shores of Bali

Mauri Restaurant on Jalan Petitenget in Seminyak is the personal statement of Chef-Owner Maurizio Bombini, a native of Apulia in southern Italy who learned to cook in his parents' restaurant on the Adriatic coast. After more than a decade leading the kitchens at Bulgari Resort Bali and the Ritz Carlton Reserve Mandapa in Ubud, he took what he calls "a natural evolution" — opening a restaurant that bears his own nickname, the name his family and friends have always used for him. That intimacy is deliberate. It signals exactly what he wants guests to feel.

Gambero Rosso recognised Mauri with 3 Forks in its 2026 guide, placing it among the most accomplished Italian dining experiences in Southeast Asia.

The Concept: Cucina Povera, Refined

The kitchen's philosophy is rooted in the cucina povera tradition of Puglia — the quintessential Mediterranean diet, built on seasonal ingredients, olive oil, and the honest simplicity of local produce. At Mauri, that tradition is translated into Italian contemporary cuisine: homemade pastas and carefully sourced ingredients, with Balinese farmers supplying as much as possible. The goal, as the restaurant puts it, is to "honor the roots of Puglia, stay true to the ingredients and the stories they bring."

The Room and the Table

The dining room accommodates up to 40 guests on the ground floor, all facing a live open kitchen. For a more private experience, a five-seat Chef's Table offers an intimate tasting setting. The interior draws from the Puglia aesthetic — calm, timeless, unhurried — with outdoor seating available for those who want the Bali air alongside their meal.

What's on the Menu

The current menus reflect the kitchen's range without sacrificing focus. A Signature Tasting Menu moves through tuna tartare with burrata and citrus sabayon, 24-month aged Parmigiano ravioli in onion consommé, Atlantic cod prepared pizzaiola-style, and Wagyu rib eye with smoked celeriac and mushroom tart, finishing with Mauri's own interpretation of tiramisù. The Discovery Tasting Menu offers a parallel path: raw Japanese hamachi with pomegranate and almond, ricotta mascarpone tortelli with amaebi and zucchini flower, Milanese-style swordfish, and Black Angus beef tenderloin. Both menus come with optional wine pairings drawn from Italian regions — Piemonte, Puglia, Franciacorta — alongside selections from France and beyond.

The à la carte list extends the repertoire further: Hokkaido scallop tartare, Boston lobster with Jerusalem artichoke soup, homemade cavatelli with red wild prawns, and charcoal lamb cutlets, among others.

The Team Behind It

Chef de Cuisine Wira, from Singaraja in North Bali, has worked alongside Chef Maurizio since their Bulgari days and brings a deep fluency with his vision — recreating the flavours of Puglia using predominantly local ingredients. General Manager Nono, who worked with Chef Maurizio at both Bulgari Bali and Mandapa's acclaimed Kubu Restaurant, leads the service team with the same ethos of warmth over formality.

The restaurant also hosts its Sotto le Stelle series — occasional four-hands dinners pairing Chef Maurizio with Michelin-starred guest chefs from around the world — a measure of how seriously the kitchen takes its place in the wider conversation of Italian contemporary cuisine.