On the menu you can expect to see a selection of whole fish grilled in fish baskets and kokotxas (cod tongues) cooked three ways. As many regulars of Donostia know, we have had Basque Vaca Vieja and Galician Rubia Gallega rib eye steaks on the Specials board for some time. This unique beef will permanently feature on the menu at Lurra. We will also have plenty of vegetable dishes such as Ceps with egg yolk and red peppers chargrilled over hot coals. On Saturdays and Sundays we will serve brunch.
Lurra means “land” in Basque. We have chosen this name as it reflects our guiding principles of serving authentic, natural and well sourced produce.
We aim to source as much produce ourselves as possible, ensuring both quality and value are offered to our guests. Our Basque and Galician Beef will come from our beef import business Txuleta, credited for introducing this unique beef to the London food scene. Our own artisan wine importer Mountain Valley Wines will supply Spanish as well as other European wines. There will be a wine tasting cellar in the basement of the restaurant.
The interior draws on the same principles, using natural materials such as wood, marble and stone.
Donostia’s Head Chef Damian Surowiec will become Executive Head Chef overseeing both Lurra & Donostia.
Lurra is opening at 9 Seymour Place, London W1H 5BA. Just over the road from Donostia. The site benefits from lots of natural light and has a private courtyard seating 20 people. We’ll have a Chef’s Garden outside to grow herbs during summer for use in the restaurant.
Our website is www.lurra.co.uk where you can sign up to the mailing list.
We hope to see you at Lurra in July (or at Donostia in the meantime!)
Melody, Nemanja & everyone at Donostia