Lurra

9 Seymour Place, London, United Kingdom, W1H 5BA
Critics Review 8/10
Restaurant info
Opening Information

Lurra will be opening on 2 September.

Facilities
  • Private Dining
  • Outdoor Seating

About Lurra

Lurra will take its influence from the traditional charcoal and wood grills “Erretegia” found all over the Basque Country. This is a great culinary tradition that enhances flavours, aromas and respects the virtues of the product.

Cuisine: Spanish, Fine Dining
Dress Code: Casual
Price point:
£ £ £ £ £

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Critics Review
Lurra, London W1 – restaurant review
8/10
The last time I suggested that something was the taste of 2015, I ended up in Private Eye’s Pseuds’ Corner. (I blame The Manor in Clapham and its kombucha sours.) So thrilled was I about the accolade that I’m going for it again: 2015 is, quite emphatically, the year of the old cow. And, no, I don’t mean me. I mean meat. The beef served at glamorous new Lurra isn’t so much about the current cult around length of ageing as actual animal years: the Galician rubia gallega they dish up here can reach 17 years old (typically, UK cattle are slaughtered at 18 months). This veneration of age has been the hardcore carnivore’s niche fetish for some time (see Levanter in Ramsbottom and Brindisa, which has for a while now featured “cider house beef”, usually retired dairy cows ). But its current place in the sun really came about as a result of the much-hyped Kitty Fisher’s in Mayfair, which put chewing through a 12-year-old Galician milker top of those fetishists’ list of must-dos. Marylebone’s Donostia also did much to popularise vaca vieja and the idea that beef needed to taste of way more than the grill. And it’s one of Donostia’s owners, Nemanja Borjanovik, who’s responsible for supplying that meat – and spreading its fame – not only to Kitty Fisher’s, but also to Goodman and Pizarro, all outfits that know a good beast when they chomp it. Now Borjanovik and partner Melody Adams have launched Lurra (it means “land” in Basque), which puts that meat centre stage. Presentation is utterly simple: the meat is blasted with heat (“We serve it medium-rare. Is that OK?”), scattered with sea salt and plonked on a fiercely hot cast-iron serving dish. This creates my only criticism: the precious meat (£42 for 650g) continues to cook in the scalding dish’s residual heat, so by the time we’re halfway through, it’s well done. This is fine for yer sizzling tandoori chicken, but for this quality of meat: nu-huh. Up until its frazzling, this rubia gallega (not a milker, bred only for beef) is the most ambrosial piece of meat, almost sweet, with the length of flavour of an aged Parmesan or a fine, full-bodied wine; it makes cavemen of the pair of us. Apparently some customers have been asking for the creamy fat to be trimmed off, a fact that’s causing me to gnash with frustration. There’s plenty more to thrill, even on such a short menu. (And there’s nowt wrong with that: at Bar Nestor in San Sebastián, which the meat-importing arm of the company credits as an influence, the only other dishes on the menu are a tortilla, “gildas”, padrón peppers, Ibérico de bellota and a tomato salad. That’s it.) You can have courgette flower, its stem crisp and earthy, its blossom fried until lacy and bulging with oddly unfishy cod brandada. Or octopus: smoky, tender tentacles in piquillo pepper sauce. Or whole turbot, burnished in its fish basket over the grill and served with a dressing made from the Basque country’s beloved light txacoli wine (and a homage to legendary Basque asador Elkano). I even brave unloved-by-me kokotxas pil pil – gelatinous cods’ throats in an emulsion of olive oil, garlic and fish stock – and find myself warming to the slippery little dollops (only two of them for £7, though: yikes). Chips – crisp, golden, dusted with pimentón and accessorised by an aïoli dip of artery-clogging richness – are as impossible to resist as bloody Doritos. The owners are also wine importers, so the ribeiro is rich and ripe and luscious. Somehow, we’re the last people to leave. It’s easy to linger: the restaurant itself is lovely, all pale wood and marble, a refreshing departure from today’s ubiquitous bare brick and tin ceilings. Light-filled by day, elegant and otherworldly, it’s a haughty supermodel of restaurant design. Far more expansive than its discreet Marylebone shopfront suggests, there’s a hidden interior courtyard fringed with kitchen herbs. Prop up the bar on a mint-green stool in front of the tiny, busy kitchen, a cold store brimming with the ageing meat at your back, and watch and salivate as your steak sears. To eat meat of this quality back in its homeland, you’d likely be in a bare-boned, rough-edged erretagia (the Basque version of the asador). Here, though, all is sunny elegance. Lurra is, in more ways than one, an absolute beauty. Food 8/10 Atmosphere 8/10 Value for money 6/10
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Visited On Thursday, 05 December 2019

nice place, nice spanish food

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Visited On Wednesday, 04 December 2019

The absolute best Turbot we have had anywhere - and we have had a lot of them! Fantastic food, restaurant and night.

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Visited On Tuesday, 03 December 2019

The clients absolutely loved it and sent you compliments. Thank you so much for great service.

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Visited On Friday, 29 November 2019

I took my friends to Lurra for lunch. The place was busy. We were given a table by the window near the courtyard. Twice people in front of us and behind us asked us to move the chairs as they couldn’t fit. So please space us your tables and your chairs that customers don’t get disturbed. We had wine ( Rioja) - its was very good. Also expresso martinis - one of the best in town! The starters were very tasty, especially the squid one. The beef was cooked nicely. Its big enough to share between 3 adults. The baked cheesecake is a must have, simply delicious. Overall I would recommend Lurra .

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Visited On Tuesday, 26 November 2019

Great steak!

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Visited On Tuesday, 26 November 2019

Absolutely superb experience, the octopus and croquetas were beyond sublime. Would certainly recommend to anyone

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Visited On Friday, 22 November 2019

The atmosphere is great, I like the vibe. The food is delicious! All are well cooked and nicely done! One thing I found is, service is slow at times, it can be hard to get attention of the staffs. The time between arrival of each dish can be quite a while.

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Visited On Thursday, 21 November 2019

Lurra is one of my favourite restaurants in London, and serves food of a type that just isn't available elsewhere, all perfectly prepared. It is fairly expensive so I reserve for special occasions. I have been four times this year, which is not bad. If I had unlimited money, I might buy a table and go every evening. I like my Manzanilla a little colder (sorry !).

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Visited On Tuesday, 19 November 2019

Absolutely loved the food I wish I could have ordered the whole menu! We ordered the bone marrow twice because it was that goooood! Will definitely come back!

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Visited On Saturday, 16 November 2019

excellent evening thank you - loved the Turbot!

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Visited On Saturday, 16 November 2019

Amazing food and service. Thanks you for a great night.

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Visited On Thursday, 14 November 2019

As usual this was a great culinary experience as the menu never lets me down. The taste and standard of food is always exceptional. I marked down the atmosphere a little due to the top floor being a little too loud due to two loud and rawdy tables which made conversation hard to hear throughout the evening. Otherwise, will be back for what's on offer in the near future. Great place to take friends for their first Lurra experience.

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Visited On Saturday, 09 November 2019

wanted to eat Talbot but they do not server small portion.

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Visited On Saturday, 09 November 2019

We went for a long lunch on Saturday. The food was excellent across the board and our waiter was very attentive. He went above and beyond to make sure we had a great time.

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Visited On Tuesday, 05 November 2019

Very enjoyable meal for 10 of us. Great atmosphere, great food, happy people.

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Visited On Tuesday, 05 November 2019

Elegant room with top quality produce and excellent wine list. Service friendly but haphazard. Prices on the steeper side and portions on the stingier end.

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Visited On Saturday, 02 November 2019

Fantastic meal from start to finish. Loved the place.

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Visited On Saturday, 02 November 2019

Service was too slow

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Visited On Friday, 01 November 2019

The food is authentic and of excellent quality. The atmosphere and service is also excellent. The beef is probably the best in the UK

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Visited On Wednesday, 30 October 2019

amazing evening! we had a very large work dinner and the team made everything so smooth and easy for us and the service an food was fantastic! thank you!

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Visited On Sunday, 27 October 2019

The food and service was exceptional, and the timing between courses was perfect. Nothing was rushed or too much trouble, and we'd definitely go back.

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Visited On Saturday, 26 October 2019

I enjoyed the food but I do think sometimes the waiters were very quick to serve and get your out - they weren't the friendliest.

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Visited On Tuesday, 22 October 2019

Delicious seafood!

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Visited On Tuesday, 22 October 2019

excellent food and service as always ;)

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Visited On Friday, 11 October 2019

Dear Folks, The service was friendly and helpful. My waiter helped me with some parts of my order with solid advice based on the fact I was going to get the Galacian Beef. I ate the Galacian Blond Beef, probably the best meat dish I ever had, even topping the Bistecca Fiorentina from the Chianina cow, which is a fabulous piece of meat. I felt the Galaciain blonde was more minerally and had even a more rounded flavor. It was a big meal for one, but it was so flavorful, finishing it was no problem. When I return to London from California I will come again. The Turbot looked awesome, but since I am limited being in LA., I will eat the beef again. It was cooked to my order. Thanks for a wonderful experience. Steven Kaplan

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