Oh Spain, I do love you. Me and my partner spend a couple of weeks in Spain every year and in one place in particular – Jerez. It’s not Basque Country in any sense, but there are some similarities and that is its Spanish roots. From the heavenly selections of meat and fish, vast array of unique wines and during the Summer whole (almost) of Spain is completely sun-drenched. The real difference between Basque and Andalusian cuisine is more about the mixtures of ingredients, family traditions, different cuts of meats and seasonal differences in seafood and vegetables. In the north you can expect lots of snacks on sticks (pintxos) and in the south they’re always served on plates (tapas). I admittedly don’t spend enough time in Basque Country – but I do plan to change of all that in the future.
One of my favorite restaurants in London.
I've been already three times here, and never got disappointed.
It is Spanish cuisine from a region in the north of Spain, Pais Vasco, or Basque Country. They cook a special regional type of cow, which is killed only at 14 years old.
This time we took some green peppers as a starter and then the Galician Blond meat. So juicy and amazingly cooked. You can chose to stay downstairs at the elevated table and you will be able to sit in front of the kitchen and see how they cook it. We took some vegetables and chips as a side (I love the "mayo" cream they serve with them).
Last but not least, the dessert. I always take the chocolate soufflé because it is just amazing.
The next time I will try the fish they have, the Txacoli. It looks really good as well.
Definitely recommended.
Lurra subtitles itself a Basque Grill. It's not really, but it makes a decent attempt at replicating the dishes you will find around San Sebastien and the hills of Bilbao. I'm not claiming to be an expert on the rustic dishes of the Basque, but my meals there benefited from being cooked in close contact with burning embers.
![Zomato]( "Recensione")
Fresh sourdough and bone marrow. Enough said, my life is complete. The bread was warm and soft with a crunchy crust, and the marrow rich and salty, melting into the bread. What a heavenly start. Monkfish was tasty but disappointingly small, courgette flower stuffed with cod brandada was intense and delicious, and solomillo was rare and beautifully tender. Fries are crunchy and tangy with paprika and extremely punchy aioli, and red peppers were soft and sweet. So great food but not enough of it. Granted we should've had the steak or one of the sharers, but I think it would've been good if they'd advised that what we ordered wasn't enough for dinner for 2. Also the teeny little dishes arrived one at a time - would've felt more like a meal if they'd been slightly more together. If we hadn't been on borrowed time we would have ordered more. Probably would go back - the service was ultra-friendly and the bits we did have were lovely. It's got a good vibe and décor is fresh and clean. Deserves another chance and lesson learned - always over-order!
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.
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.
Samphire And Salsify
+3.5
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.
Wrap Your Lips Around This
+4
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 overhauling it.
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.
All dishes are delicious! Aged meat is voluptuous. The meat around the bone is especially good. The croquettes are actually for two people, but they make them for three, and the customer service is flexible and good. A little noisy from the customers coming in talking. Basque cheesecake for dessert at the end is a must!
Absolutely top notch steak (one of the best I’ve had in London and that’s saying a lot), and the cheesecake was incredible. The octopus was great too. Would highly recommend it and add it to my favourites list.
Quite pricey but worth it.
Bonus factor: it’s also dog-friendly.
We came for the elderly cow and stayed for their famous charred cheesecake. Everything was delicious. Atmosphere was quiet but they should consider some music to help you not to eavesdrop on conversations. Service was a bit slow but they may have been short staffed. Took over 15 minutes to get some water and our cocktails came after the second appetizer. I'd definitely go back because the cow was absolutely delicious and the cheesecake was great.
Went here in a group of 7 and ordered a ton of stuff - pretty much everything was excellent. Favourite was the turbot, definitely get that! Rib-eye was excellently cooked too and the starters were spot on as well + dessert.
We are big steak lovers and This place is absolutely excellent. For this visit a special thanks for the incredible experience we had with The manager, Alex. We had been to Lurra a few times before but this time We ordered the Italian 100 day aged rib eye and actually thought it was off. Not only did Alex offer me a steak that I would like but he spent the rest of the afternoon explaining the distinct taste of this steak we had originally ordered. We had such great discussions about steak and wine and he really took his time with us. Instead of making us feel bad as customers trying something new he made us feel incredibly welcome and taught us lots! Thanks to this experience we would definitely come again. Thank you Alex you ROCK and hope to see you soon again for another great meal. Also the wine and pedro Ximenez was 10/10!
Beautiful restaurant that opens up with a private patio once you enter. Had the turbot which was cooked excellently, as well as a fantastic cheesecake.
Food was amazing. They only have steak for 2+ people, my friend does not eat beef so we ended up getting the pork chop. It was delicious. Just hope there are steak options for one person.
Excellent food and homely atmosphere. The Iberica meat and John Dory fish were really well made. You should not leave without trying the burnt basque cheesecake....it's one of the best cheesecakes you'll ever try! The flavours were really good and every dish was done really well... If being super picky then the flavours are a little rich, although it was never overpowering. Would definitely recommend this place to others.
Visited on the 11th March with my girlfriend for her birthday. I had been before and this was her first time. We were greeted upon arrival and shown to our table by friendly staff. The service was quick and attentive. We ordered the bone marrow alongside the jabon croquettas to start, 800g Ribeye main with fries and courgette sides and finished with their famous cheesecake. Everything exceeded our expectations! The portions were generous, the steak cooked exactly as we requested and the cheesecake was phenominal. They even treated us to an extra slice for my girlfriends birthday. We'll certainly visit again soon. 10/10
Really good grilled Octopus and Steak. Cheesecake was also awesome. Service was chaotic though and is something they need to look at. Perhaps due to staff shortages. But worth visiting again
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