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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
  • Outside Seating Area

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, 18 April 2019

Even the simplest of sides (Tomato salad or Broccoli) are done with beautiful produce and incredible care and detail. whole experience was fantastic. Will be back.. many times!

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Visited On Friday, 19 April 2019

The menu is confusing to newcomers.

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Visited On Saturday, 20 April 2019

Very enjoyable meal. Thank you

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Visited On Friday, 19 April 2019

wonderful meal!

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Visited On Tuesday, 16 April 2019

Great food, very enjoyable relaxed evening and friendly staff.

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Visited On Sunday, 14 April 2019

This was a fantastic Sunday lunch. Delicious and well presented food, and a relaxed and comfortable setting. Thanks!

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Visited On Thursday, 11 April 2019

fantastic food and service

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Visited On Saturday, 06 April 2019

We had a great time at Lurra, the food was great and we got a great introduction and help to navigate the menu.

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Visited On Saturday, 06 April 2019

Excellent food.

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Visited On Saturday, 06 April 2019

Fries too salted, except that everything was really great.!

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Visited On Tuesday, 26 March 2019

We had very good time.. Thank you for the good service and good food..

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Visited On Wednesday, 27 March 2019

Excellent food and service, a great lunch, will be back.

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Visited On Friday, 29 March 2019

Delicious food and an exciting menu. The squid dish was really special. The Galician blond steak was great too. I would definitely go back.

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Visited On Saturday, 30 March 2019

The service and the suckling lamb shoulder were fabulous.

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Visited On Thursday, 28 March 2019

Lurra has somehow conjured that rare combination of a relaxed dining atmosphere with superb service and unparalleled food. It’s my go-to secret indulgence away from the madding crowds.

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Visited On Thursday, 28 March 2019

I absolutely loved my eveneing with Lurra. You are in my top 3 restaurants in london..! Thank you so so much!

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Visited On Wednesday, 27 March 2019

Excellent meal.

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Visited On Tuesday, 26 March 2019

A great restaurant - wonderful, individual flavors with attentive staff - the type of delightful place you fear to recommend as you want to get in next time.

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Visited On Saturday, 23 March 2019

It was my third time dining at Lurra, and it has been great so far. Thank you very much for wonderful food and atmosphere, I look forward to visiting you again sometime soon.

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Visited On Friday, 22 March 2019

One of our waiters was excellent, stopped for a chat and was very helpful with the menu. Food was excellent and had a fun buzzy Friday night atmosphere

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Visited On Thursday, 21 March 2019

Sides were great. Steak was tough. Service terrible.

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Visited On Sunday, 17 March 2019

Fantastic meal

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Visited On Thursday, 14 March 2019

Amazing food and wonderful service. Really enjoyed our dinner.

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Visited On Thursday, 14 March 2019

Javier, Luka, Anthony, Will. Everything about this place is exclusive and top service. Great place!

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Visited On Thursday, 14 March 2019

Excellent food and drink

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