- Lurra Ltd
Melody and Nemanja are the restaurateurs behind Donostia and Lurra Basque restaurants in Marylebone.
After an unplanned stop in San Sebastian for a single day, they left their careers in the City with no previous experience in hospitality.
Their two restaurants focus on doing traditional Basque Cuisine well rather then re inventing new trends.
The restaurants were designed to feel like a home from home with genuine service nurturing loyal custom.
Lurra takes its influence from the traditional charcoal and wood grills "Erretegia" found all over the Basque Country.
This is a great culinary tradition that enhances flavour, aromas and respects the virtues of the product.
Lurra means "land' in Basque. We have chosen this name as it reflects our guiding principles of serving authentic, natural and well sourced produce from our wild turbot to “Txuleta” steaks.
Our “old cows”: Our Galician Blond cows are reared in Northern Spain, grass fed and left to enjoy a full happy life outdoors.
In the UK, most beef cattle are slaughtered before they are two years old, young for an animal with a life expectancy of 20 years.
Ours are bred to between twelve and sixteen years old. This has an impact on the marbling of the meat, giving a distinct and unique flavour. Our steaks are grilled over charcoal and due to the size of the animal, the rib eye is plenty to share between two.
Our other signature dishes include our Whole grilled wild Turbot, Octopus with pequillo & the burnt Basque cheesecake and which we have been proudly serving since we opened in 2015.
Even our seemingly simple tomato salad has a reputation all of its own
If you think you’d be a great fit for our team please apply now!