Lurra - Menu

Lurra is the newest edition to the Spanish scene in London, and the only one of it's kind I can really think of in the immediate area.

Rubia Gallega steakNeed I say more? OK just a wonderful aged steak perfectly preparedAbsolutely delicious, Recommend getting some peppers with it.

We started with cocktails at Seymour Parlour, a new bar at the Zetter hotel two blocks away and then headed to Lurra, Donostia's new sister restaurant. Just like at Donostia, they serve tasty Spanish food in a nice and relaxed setting. The Galician beef and the stuffed squid were our favorite dishes. View 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

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