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20 Best Restaurants in Canggu for Romantic Dinner
Tucked into Batu Bolong, Canggu, LUMA is a restaurant shaped by friendship, fire, and a love for bold, ingredient-driven food. At the heart of it are chefs Cam Emirali and Kieran Morland, two longtime friends and respected names in the culinary world, now reunited in Bali to cook the food they love, using local produce and a Mediterranean lens.
Cam made his name in London as the chef-owner of 10 Greek Street, known for its fresh, seasonal menus and unfussy, flavour-first approach. Kieran, meanwhile, is behind two of Bali’s most iconic modern Indonesian restaurants Merah Putih and Sangsaka where he pioneered a style of cooking rooted in native ingredients and wood fire. The two first crossed paths in London kitchens, and LUMA marks their return to cooking side by side.
LUMA Canggu – The Taste, The Sound, The Feeling
Step inside LUMA, and Canggu starts to slow down.
The air changes — filled with wood smoke, low laughter, and the quiet rhythm of music from the bar. It’s not the kind of restaurant you rush through; it’s one you sink into.
Born from the collaboration between Cameron Emirali (10 Greek Street, London) and Kieran Morland (Merah Putih, Sangsaka), LUMA was built on connection — between food, people, and place. The kitchen hums at the center, open to view, the flames from the charcoal grill catching the light as plates are passed across the counter.
LUMA Canggu – A Friendship Forged in Kitchens, Reignited in Bali
Tucked into Batu Bolong, Canggu, LUMA is a restaurant shaped by friendship, fire, and a love for bold, ingredient-driven food. At the heart of it are chefs Cam Emirali and Kieran Morland, two longtime friends and respected names in the culinary world, now reunited in Bali to cook the food they love, using local produce and a Mediterranean lens.
Cam made his name in London as the chef-owner of 10 Greek Street, known for its fresh, seasonal menus and unfussy, flavour-first approach. Kieran, meanwhile, is behind two of Bali’s most iconic modern Indonesian restaurants Merah Putih and Sangsaka where he pioneered a style of cooking rooted in native ingredients and wood fire. The two first crossed paths in London kitchens, and LUMA marks their return to cooking side by side.
