Lurra - Menu

lurra has signed a basken grill. it is not really, but it makes a decent attempt to replicate the dishes they find around san sebastien and the hills of bilbao. I do not claim to be an expert for the rustic dishes of basken, but my meals there benefited from being cooked in close contact with burning embers.

I had been reading about Lurra, the new sister restaurant to Donostia, located across the street in Marylebone. We started with cocktails at Seymour Parlour, the new bar inside the recently opened Zetter Hotel in Marylebone. Lurra was tasty, particularly their delicious Galician Beef and their stuffed squid. Their G&Ts are also gorgeous. A good spot for tasty Spanish food in Marylebone and a bit fancier than Donostia.

This is the second restaurant from husband and wife team, Nemanja and Melody, on Seymour Street in Marylebone. Donostia has proved quietly popular so it made sense for them to open another just opposite called Lurra, meaning ‘land’ in Basque. It’s one of the more beautiful spaces I’ve been to recently; the overall look is like that of a millionaire’s apartment – a millionaire who clearly knows a lot about design. We were seated at the counter on comfy (but slightly wobbly) stools overlooking the tiny, buzzing kitchen. View menu

The food here is absolutely gorgeous. I would highly recommend Sourdough with Bone Marrow 5.90 Grilled Octopus 21.50 (smokey, tender, with an amazing sauce 14 yr Bone Aged Rib Eye 72 (rich flavour and juicy the cured Jamon Iberico 18.50 (so tender with amazing flavour . The meat is so tender and intense in rich meaty flavour, it makes me salivate just thinking about it. Would definitely recommend as a special occasion meal or any reason to bring food lovers together. The waiters are so lovely and made us feel so welcomed : Posting more reviews on my insta @ellestummy

It makes sense that a restaurant built around the concept of extreme specialisation, that focuses on just one or two dishes and nothing else, fails or succeeds on the basis of those one or two dishes being any good. When it works, specialisation allows a kitchen to focus on refining and improving the food to the point where you end up with something as glorious as Kanada-Ya's tonkotsu ramen, or the lobster roll from Burger Lobster. When it doesn't, you end up with any number of lazy burger joints that have no greater ambition than to copy what someone else is doing only worse and for more money. And God knows we've got enough of those already.

With over two years on the clock and an accumulation of more than 250 posts, my blogging journey is something that I’ve never really reflected on until now. You know when you look at something so much that you stop seeing the ways in which it could be different, and when you get so immersed in the smaller details, that you forget to step back and look at the big picture? It’s only recently that I’ve had a re-evaluation, and decided to gut and refresh my little space on the web. I’ve deleted almost 100 of my very first posts and posts that just needed to go. I’m also knee deep in the process of reformatting, which involves going through every post that I’ve written individually and overhaulin... View menu

one of my favorite restaurants in london. I've been here three times and never got disappointed. it is Spanish cuisine from a region in northern Spain, pais vasco or baskenland. they cook a special regional cherub that is killed only 14 years old. this time we took green paprika as an appetizer and then the galic blonde meat. so juicy and amazingly boiled. they can decide to stay at the bottom of the raised table and they will be able to sit in front of the kitchen and see how they cook. we took some nice and chips as side (I love the mayo cream they serve with them) not least the dessert. I always take the chocolate soufflé because it is simply amazing. next time I will try the fish they ha...

oh spanien, I love you. I and my partner spend a few weeks in spanien every year and at a place especially – jerez. it is not baskenland in any way, but there are some similarities and that is its Spanish root. from the heavenly selections of meat and fish, huge selection of unique weeps and during the summer whole (almost) of spanies is totally sun-contained. the real difference between Basque and Andalusian cuisine is more about the mixes of ingredients, family traditions, various cuts of meat and seasonal differences in seafood and vegetables. in the north they expect many snacks on sticks (pintxos) and in the south they are always served on tellern (tapas). I don't spend enough time in t...

fresh sourded and bone mark. enough said, my life is complete. the brot was warm and soft with a crispy crust, and the brand rich and salty, melt into the brot. what a heavenly start. monkfish was tasty, but disappointing small, courgette flower filled with cod brandada was intense and tasty, and solomillo was rare and beautiful delicate. the fries are crispy and tangy with paprika and extremely beaten aioli, and red paprika were soft and sweet. I thought we should have had that steak or one of the sharers, but I think it would have been good if they were guessing that what we ordered was not enough for dinner for 2. also the teeny little dishes arrived one at a time would have felt more lik... View menu