Inside Luma Canggu, Where Friendship, Flavour and Fire Shape the Menu

In Canggu’s ever-expanding dining scene, where long menus and big statements are the norm, Luma feels refreshingly assured. Located on jalan Batu Bolong, the restaurant is built on a simple idea executed with intent: cook honest, Mediterranean-leaning food using Bali’s best local produce, and do it consistently, day after day.

At the helm are Cameron Emirali and Kieran Morland, longtime friends whose professional paths first crossed in London kitchens more than two decades ago. Cameron spent over 20 years in the UK, earning acclaim as the chef-owner of 10 Greek Street, known for its unfussy, seasonal European cooking. Kieran, after a shorter stint in London, made his mark in Bali with Merah Putih and Sangsaka, championing Indonesian ingredients and wood-fire cooking. Luma marks their return to cooking side by side.

“If we were going to open a restaurant anywhere, this is the food we cooked together and loved,” Kieran says. “Simple, rustic, in-house food. Fresh bread, homemade pasta, clean flavours.” When Bali began calling Cameron back, Kieran found the Batu Bolong site, and the idea quickly gathered momentum.

The name, Luma, is intentionally uncomplicated. Derived from the Latin for “light,” it reflects both the Mediterranean summers that inspire the menu and the atmosphere the pair wanted to create. “So many restaurants feel dark and urban,” Cameron explains. “We wanted something lighter, vibrant, and easy to be in.”

That ease carries through to the kitchen. The menu changes constantly, shaped by what arrives from local suppliers each day. Seafood, vegetables and fruit are predominantly sourced from Bali, with relationships built over time dictating what appears on the plate. Chocolate comes from a producer in Tabanan, prized for its floral notes. Nutmeg is harvested from a tree on site. Vanilla, spices and herbs are grown locally, while local pigs and seafood feature heavily. Only red meat and harder European cheeses are imported, while softer cheeses are sourced closer to home.

The structure of the menu remains steady. There are snacks and small sharing plates, followed by more conventional starters, then handmade pastas offered in small or large portions, and a concise selection of mains, often seafood-driven. At the centre of it all is a custom wood-fired oven and charcoal grill, fuelled with rambutan wood. Sourdough is baked daily. Large cuts of meat are roasted whole. Vegetables are grilled simply. “The food is minimal, but everything’s alive,” says Cameron.

The space mirrors that philosophy. Designed by local studio Design Assembly, Luma occupies a former villa reworked into an airy Mediterranean-inspired dining room with arches, whitewashed walls and marble mosaic floors. A former pool has been converted into a sunken dining space that doubles as a lounge for parties and live music nights.

The team has recently opened a new chapter out front. Bar Luma transforms the terrace at the front of the restaurant into a taverna-style bar designed for spontaneity and connection. With room for just 30 guests, the open-air space is intimate yet energetic, perfectly positioned for golden-hour drinks, people-watching on Batu Bolong or an easy pre-dinner stop that turns into a late night.

The offering is deliberately simple: rustic Spanish- and Italian-style small plates made for grazing and sharing, cold draught beers, and cocktails on tap. On weekends, a rotating lineup of DJs will play old-school vinyl, adding atmosphere without overwhelming the space. It’s designed to feel relaxed, social and unpretentious, a natural extension of Luma’s ethos rather than a departure from it.

Canggu, the chefs agree, is the right setting. “It’s relaxed, by the beach, a bit of a party,” Kieran says. “Luma fits that rhythm.” The food stays light, clean and unfussy, deliberately avoiding heavy sauces or overworked plates.

After more than 25 years in professional kitchens, both chefs speak about Bali with perspective. The pace is calmer, the pressure lighter, the joy more present. “We don’t take ourselves too seriously,” Cameron says. “We just work hard, try to be better every day, and make sure the food speaks for itself.”

Luma Canggu

Address: Jl. Pantai Batu Bolong No.91, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80361

Hours: 12-11 PM, all days

lumabali.com

luma.bali