- Jalan Kayu Aya No. 12, Seminyak, Bali 80361, Indonesia
- +62 361 847 0044
Executive Chef & Founder
Born in the coastal town of Terracina, Lazio, Marco Santini grew up between his grandmother’s kitchen and the fish markets of the Tyrrhenian Sea. He trained formally at the Istituto Alberghiero di Roma before spending formative years in the kitchens of Michelin-starred restaurants across Italy and the South of France — under chefs who taught him that restraint is the highest form of generosity at the table.
In 2004, Marco arrived in Bali with a single suitcase and a conviction that the island deserved a truly serious Italian kitchen. What began as an intimate twelve-table dining room in Seminyak has become one of Southeast Asia’s most quietly revered addresses. His philosophy remains unchanged: the finest ingredients, handled with as little interference as possible, served to guests who understand the difference.
t. +62 361 847 0044
e. marco@terracina.com
Head Pastry Chef
Giulia Ferretti arrived at Terracina from Palermo, where she spent eight years as the lead pastry chef at one of Sicily’s oldest luxury hotels. Her work is rooted in the classical Sicilian confectionery tradition — ricotta cannoli, Modica chocolate, almond granita — but it has evolved over the years into something entirely her own: desserts that carry memory and surprise in equal measure.
At Terracina, Giulia has introduced a pastry philosophy that draws on the tropical abundance of Bali — Balinese vanilla, palm sugar, cacao sourced from the highlands of East Java — woven into classical Italian technique with a lightness that is entirely her signature. Her tiramisù della casa has been requested by guests flying in from across the world.
t. +62 361 847 0045
e. giulia@terracina.com
Chef de Cuisine
Luca Benedetti was raised in Naples, where cooking is not a profession but a language — spoken loudly, generously, and without apology. He studied under three generations of the same family in the Campania region before moving north to Milan, then Lyon, then finally to Bali, where the warmth of the climate and the quality of the local catch reminded him irresistibly of home.
As Chef de Cuisine at Terracina, Luca commands the kitchen with a precision shaped by classical French training and a soul shaped entirely by the Italian south. His handmade pasta programme — twelve varieties, produced fresh each morning without exception — is considered by many regulars to be the finest in all of Southeast Asia.
t. +62 361 847 0046
e. luca@terracina.com
Whether it is an intimate dinner for two or a private celebration, Terracina offers an experience that lingers long after the last course. We look forward to welcoming you
