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 Tuesday, 07 July 2020

I couldn't believe how "normal" it felt to be back at Lurra. Whilst clearly respecting all social distancing, the atmosphere was exactly as I remember being at a restaurant with excellent service. Well done team Lurra.

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Visited On Saturday, 04 July 2020

Great to be back in a restaurant. Pragmatic approach to post Covid world. Add umbrellas and maybe heaters outside for further comfort of your guests

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Visited On Saturday, 04 July 2020

5*

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Visited On Saturday, 04 July 2020

5*

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Visited On Saturday, 14 March 2020

Fantastic food and wine with excellent friendly service. This was my second visit and it exceeded the fond memories of last time. The Octopus, Whole Turbot and Galacian Beef were highlights.

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Visited On Saturday, 14 March 2020

Great food and lovely atmosphere. Huge turbots!

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Visited On Saturday, 07 March 2020

The whole evening was great. Very good service a d the food was very nice

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Visited On Saturday, 07 March 2020

Amazing dinner! Great food, wonderful atmosphere and perfect service

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Visited On Saturday, 07 March 2020

Great food. The starters were nice but expensive for what it was. Steaks were sensational and perfectly cooked. Great wine to accompany. The toilet wasn’t kept to the best standard (more the clientele’s fault!) needs to be a hand dryer or towels too.

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Visited On Saturday, 07 March 2020

Without doubt, the best steak in London (and possible the U.K.) and a true eye-opener for steak aficionados who have yet to sample the delights of Basque “txuleta”. Delicious jamón, stuffed squid and Basque cheesecake as well. Worth trying the dessert wines as well. Excellent service as well. One big thing to improve would be having accessible toilets for the disabled as my parents both have limited mobility and use walking sticks, so walking downstairs to the toilets was not very safe for them. Hopefully that’ll be remedied next time!

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Visited On Friday, 06 March 2020

We really enjoyed Basque cuisine

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Visited On Friday, 06 March 2020

Love the grilled octopus... great wine selection, will keep coming back

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Visited On Saturday, 29 February 2020

The food was excellent especially the octopus

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Visited On Saturday, 29 February 2020

Not Wörth your Money

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Visited On Wednesday, 26 February 2020

Buzzy atmosphere, really delicious food and great service!

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Visited On Tuesday, 25 February 2020

Thank you for your great arrangement!

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Visited On Wednesday, 19 February 2020

Very nice meal and excellent service

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Visited On Sunday, 16 February 2020

Had a great Sunday lunch there, very fresh octopus and shrimps.

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Visited On Sunday, 16 February 2020

Food fabulous if expensive. Wine and sherries to die for. I want the recipe for the Basque cheesecake. See you again soon.

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Visited On Saturday, 15 February 2020

Lovely evening spent here with my husband celebrating my birthday - third time here and can’t wait for the next time!

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Visited On Thursday, 13 February 2020

Excellent evening

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Visited On Friday, 14 February 2020

Upstairs the room is very noisy because the chairs screech. Simply put some rubber on the chair leg bases. Also pls ensure staff speak a little english! Loved the food though

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Visited On Thursday, 13 February 2020

Nothing short of sensational Thanks soooo much

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Visited On Thursday, 06 February 2020

Delicious

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Visited On Wednesday, 05 February 2020

Super food as always. I am a real fan and would have no hesitation in recommending to anyone who wants a “top” experience. The only thing that I find annoying is having to pay for water. I know it’s only £1 ( plus service ) but this really feels like a “nickel and dime” exercise.

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