The story
Lurra, which means "land" in Basque, brings the tradition of the erretegia—the charcoal and wood grills found across the Basque Country—to Marylebone. Since opening in 2015, this restaurant has built a reputation for cooking that respects the virtues of the product, enhancing natural flavours through the embers. The approach is straightforward: source exceptional ingredients and let the fire do the work. It is this commitment to authenticity that has earned Lurra a place in the Michelin Guide.
The menu is anchored by a few signature dishes that have defined the restaurant. The whole grilled wild turbot is a centrepiece, as is the octopus with piquillo peppers. But the steaks are where the philosophy of patience and provenance truly shows. Lurra sources Galician Blond cows reared in Northern Spain, grass-fed and aged to between twelve and sixteen years—a stark contrast to the quick turnaround of most British beef. The resulting "Txuleta" rib eye, grilled over charcoal, is plenty to share. The restaurant also pioneers British ex-dairy cow sirloin, a "Basque Cider House Steak" approach that gives retired milkers a second, flavourful life on grass. Even the tomato salad has earned its own quiet following. And the burnt Basque cheesecake, served since day one, remains a fixture.
Lurra is the work of Melody and Nemanja, who left careers in the City after an unplanned stop in San Sebastian. With no previous hospitality experience, they opened their first Basque restaurant, Donostia, and then Lurra, both in Marylebone. Their guiding principle is to do traditional Basque cuisine well, without chasing trends. The dining room, with a private first-floor space overlooking a courtyard, is designed to feel like a home, and the service is genuinely warm. The wine list, naturally, focuses on the indigenous grapes of Spain and the wider Basque country, completing an experience that is both grounded and memorable.
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