Luigis Enters a New Era

For almost a decade, Luigis has occupied its own corner of Canggu, Bali. Built from shipping containers and anchored by Acunto pizza ovens imported from Naples, it arrived back when Canggu was smaller, slower and a little rough around the edges. Somehow, despite everything that has changed around it, Luigis has managed to hold onto that spirit. Over the years, it became more than a pizzeria. A place for late dinners, bocce tournaments, first dates, missed flights and Monday nights that stretched well beyond reason. The kind of venue that cannot be manufactured because its character is built one night at a time. While Bali evolved around it, Luigis remained refreshingly unchanged. No white tablecloths, no dress codes, no unnecessary rules and no interest in becoming something it wasn’t. Just good food, strong drinks and a room full of people who kept coming back. 

Now, after almost ten years, Luigis enters its next chapter. The venue has been thoughtfully refreshed, bringing greater clarity to what Luigis has always done best. The identity remains unmistakably Italian-American, drawing inspiration from New York slice shops, old-school red sauce joints and neighbourhood institutions where personality matters just as much as what lands on the table. 

“The goal was never to change what people love about Luigis. We wanted to sharpen it. Genuine Napoletana-style pizza with a rebellious soul and a menu that reflects the Italian influence in the global cooking culture. At the same time, we never lose sight of the basics, a proper made hero sandwich, good burgers and food that's made to be shared”, says Executive Chef Lorenzo De Petris. 

At the centre of the evolution sits a reworked menu led by De Petris and award-winning Pizzaiolo Marcos Bonotto, recently recognised by Gambero Rosso International with a 1 Slice award for his contribution to Italian pizza in Bali. Together, they have leaned further into the Italian-American identity that has always defined Luigis. The philosophy is refreshingly straightforward: food designed to be shared, passed around the table and ordered without overthinking. Pizza remains the backbone of the menu, naturally risen for 24 hours and fired in Luigis signature Acunto ovens straight from the motherland. The offering balances old favourites with a new generation of house signatures. Alongside classics such as the Queen Marg and Pepperoni, pizzas arrive topped with everything from smoked pancetta and pineapple to roasted pork belly, lemon potatoes and rosemary, while cult creations like Franks n Fries continue to blur the line between comfort food and guilty pleasure. 

Beyond the pizza oven, the menu expands into the world of classic Italian-American comfort food. Grandpa's Meatballs arrive swimming in slow cooked tomato sugo and topped with parmesan, while Baked Rigatoni emerges from the oven beneath a blanket of mozzarella and rich ragu and the chopped cheese sub pays tribute to one of New York's most beloved late night sandwiches. Dishes such as Tuna Crudo and Dory Scaloppini with white wine, capers and butter add freshness and balance to the table. Throughout, the approach remains the same: generous portions, bold flavours and food that never takes itself too seriously.

Behind the bar, simplicity remains king. The drinks program led by Luca Marcolin (ex Zuma Dubai) is built to keep pace with the room, favouring easy-drinking cocktails, ice-cold craft beers, natural wines and Luigis cult canned serves. There are no elaborate rituals or complicated garnishes. Just well-made drinks. 

The evolution extends beyond the menu. The venue itself has been carefully reworked, introducing a refreshed visual identity, a street side pizzeria, Luigis signature checkered tiles throughout and some generous booth seating for a more considered guest experience. Beyond the dining room a tree sprawled garden pays homage to the afternoon Bocce matches that have long been a part of Luigi's folklore, a perfect spot for cold beers and unhurried afternoons with friends. All of this soundtracked by the likes of the Smith, The Clash and Kim Wilde another reminder that Luigis has always been guided by instinct rather than trends. The bones remain the same but the details have been sharpened, creating a room that feels familiar to long-time regulars while offering something new to discover for first-time visitors. 

The weekly programming remains central. Mondays belong to Metto, led by PNNY. Wednesdays are reserved for Pasta & Vino, a midweek ritual built around freshly made in-house pasta, wine and good company. Fridays round out the week with a curated roster of DJs, taking the room from dinner into the late hours. 

Luigis isn’t trying to become something new. It’s becoming a better version of what people loved in the first place.
 

Luigi's Hot Pizza Canggu
Jl. Batu Mejan Canggu, Badung, Bali
Phone: +62 811-3944-450
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