CANGGU, Bali – As Canggu’s dining scene continues to evolve, one of its longest-standing favourites is proving that reinvention doesn’t have to mean starting over. Nearly a decade after first opening its doors in Berawa, Luigis has unveiled a refreshed venue and a reimagined Italian-American menu, while holding onto the laid-back personality that helped make it a local institution.

Long before Canggu became one of Bali’s busiest lifestyle destinations, Luigis had already carved out its own identity. Built from repurposed shipping containers and centred around traditional Acunto pizza ovens imported from Naples, the venue quickly became known for more than just its food. It was a place where locals, surfers, creatives and travellers gathered over pizza, cocktails and long evenings that often stretched well beyond dinner.

That atmosphere remains central to Luigis’ latest evolution.

Rather than introducing an entirely new concept, the refresh focuses on refining what regular guests already know. The venue now features updated interiors, signature black-and-white checkered flooring, expanded booth seating and a new street-facing pizzeria, while its leafy garden and bocce court continue to anchor the social side of the experience.

The kitchen is led by Executive Chef Lorenzo De Petris alongside award-winning pizzaiolo Marcos Bonotto, recently recognised by Gambero Rosso International for his contribution to Italian pizza in Bali. Together, they have sharpened Luigis’ Italian-American identity while keeping Neapolitan-style pizza firmly at the heart of the menu.

Returning favourites such as the Queen Marg and Pepperoni remain, joined by new signature pizzas featuring combinations including smoked pancetta, roasted pork belly and lemon potatoes. Beyond the pizza oven, the menu also expands into Italian-American comfort food with dishes such as Grandpa’s Meatballs, Baked Rigatoni, Tuna Crudo and Dory Scaloppini, all designed to encourage sharing around the table rather than formal dining.

The drinks programme has also been refreshed under Luca Marcolin, formerly of Zuma Dubai. Cocktails, craft beers, natural wines and Luigis’ signature canned drinks continue to reflect the venue’s uncomplicated approach—well-made beverages served without unnecessary theatrics.

Beyond the food, Luigis continues to lean into the community atmosphere that has long defined the venue. Mondays belong to Metto with PNNY, Wednesdays revolve around the popular Pasta & Vino dinner series, while Fridays feature rotating DJs that gradually shift the energy from dinner service into late-night gatherings.

For regular visitors, much of Luigis will feel reassuringly familiar. The music still leans towards classic rock, the bocce court remains at the centre of afternoon catch-ups, and the venue continues to prioritise relaxed hospitality over polished formality. The latest update simply gives one of Canggu’s enduring dining institutions a cleaner, sharper stage for its next decade.

Whether stopping by for a quick slice, lingering over pasta and wine, or settling in for an evening with friends, Luigis is betting that consistency—not constant reinvention—is what keeps people coming back.