Dining · Mediterranean · Bali
Luma
Wood-fired cooking by two long-time friends in a converted Canggu villa.
Friendship, fire and a daily menu
Luma began as a reunion. Chefs Cameron Emirali and Kieran Morland, friends who had worked together in kitchens before, opened it in Batu Bolong, Canggu, and built the cooking around live fire: a rambutan-wood oven and a charcoal grill do most of the work. The menu is modern Mediterranean in spirit but changes daily with what the kitchen can source.
The setting is a converted villa, fitted out by Design Assembly, and it reads more like a dinner party than a formal restaurant. Next door, Bar Luma gives the place a looser second life for drinks before or after dinner.
Morland also cooks at Sangsaka in Seminyak, which gives a useful second reading of his style: smoke and fire, applied to Indonesian ingredients there and to Mediterranean ones here. Because the menu moves daily, treat any dish named online as an example rather than a promise.
Sources: Inside Luma Canggu, Where Friendship, Flavour and Fire Shape the Menu (The Bali Bible); The Honeycombers: Best Indonesian restaurants in Bali. Check the official websites for current information.
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