Lurra takes its influence from the traditional charcoal and wood grills "Erretegia" found all over the Basque Country. This is a great culinary tradition that enhances flavour, aromas and respects the virtues of the product.
Lurra means "land' in Basque. We have chosen this name as it reflects our guiding principles of serving authentic, natural and well sourced produce.
Our “old cows”: Our Galician Blond cows are reared in Northern Spain, grass fed and left to enjoy a full happy life outdoors. In the UK, most beef cattle are slaughtered before they are two years old, young for an animal with a life expectancy of 20 years. Ours are bred to between twelve and sixteen years old. This has an impact on the marbling of the meat, giving a distinct and unique flavour. Our steaks are grilled over charcoal and due to the size of the animal, the rib eye is plenty to share between two. On our specials board we have a sirloin from British ex-Dairy cows, a type of beef that we are pioneering here in the UK. Once the tough life of dairy production is finished, the cow is “spent” and skinny having endured a life of milking and reproduction. When the cow can no longer produce enough milk to make her economical she would end up in cheap formats of meat such as mince. We take these ex milkers and lets them retire on grass. Over a couple of years, it is wonderful to see them develop in to relaxed and fat old ladies. This type of beef originated in the Basque Country and is often referred to as the “Basque Cider House Steak” after a tradition of Basque farmers exchanging beef for cider at the Cider Houses. This is more than an ethical approach to farming and a solution for struggling dairy farmers, it is a testament that patience, extensive farming and good care of the animals makes for delicious beef.
Our elegant first floor dining room is decorated in the same style as our main dining room and overlooks our private courtyard. Available for private use for groups of up to 34 seated, it is the perfect venue for your special occasion. The room is also available for corporate meetings & lunch during the daytime. To make an enquiry please contact email@example.com
Kitchen: Commis chef. Please send your CV to Charlie@lurra.co.uk
Front of house: Waiting staff required. Please send your CV to: Will@lurra.co.uk
Melody and Nemanja are the restaurateurs behind Donostia and Lurra Basque restaurants in Marylebone. After an unplanned stop in San Sebastian for a single day, they left their careers in the City with no previous experience in hospitality. Their two restaurants focus on doing traditional Basque Cuisine well rather then re inventing new trends. The restaurants were designed to feel like a home from home with genuine service nurturing loyal custom.