Lurra
Cuisine: Spanish
Price:    pound pound pound_grey
1 user wants to go
Verdict based on 5 critic, 0 blogger and 0 user reviews and awards
Restaurant Profile »

Address: 9 Seymour Place, London W1H 5BA

Website: Visit restaurant website

Telephone: +44 20 7724 4545

Basque grill in Marylebone from the team behind Donostia.

Latest reviews of Lurra

Leah Hyslop

Leah Hyslop, The Telegraph

12 December 2015

And what a steak it is. The staff bring it sizzling to the table on a bed of cast iron, clad in nothing but a skimpy smattering of chunky salt crystals…

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Tom Parker Bowles

Tom Parker Bowles, Daily Mail

10 October 2015

It’s a serious piece of meat, imbued with the sort of deep ferric tang that only experience can bring. We may live in an era that myopically venerates youth, but true greatness usually comes with age. (…) …the Lurra version has more flavour, a flavour that reverberates around the mouth like a delectable echo, leaving a blissfully buttery trail in its wake…

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The_Guardian

Marina O'Loughlin, The Guardian

2 October 2015

There’s plenty more to thrill, even on such a short menu. (…) 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…

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The_Independent

Tracey MacLeod, The Independent

18 September 2015

Monkfish tail comes bone-in, the springy, saffron-stippled flesh falling away easily, to be swished through a swoony moscatel and garlic sauce, depth-charged with shaved garlic. New to me is solomillo, Iberico pork tenderloin served rare, leaving each mellow, earthy slice blush-pink inside a salty crust: fantastic with a quiver of paprika-dusted fries…

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What the Critics say

Leah Hyslop

Leah Hyslop, The Telegraph

12 December 2015

And what a steak it is. The staff bring it sizzling to the table on a bed of cast iron, clad in nothing but a skimpy smattering of chunky salt crystals…

Read full review »
Tom Parker Bowles

Tom Parker Bowles, Daily Mail

10 October 2015

It’s a serious piece of meat, imbued with the sort of deep ferric tang that only experience can bring. We may live in an era that myopically venerates youth, but true greatness usually comes with age. (…) …the Lurra version has more flavour, a flavour that reverberates around the mouth like a delectable echo, leaving a blissfully buttery trail in its wake…

Read full review »
The_Guardian

Marina O'Loughlin, The Guardian

2 October 2015

There’s plenty more to thrill, even on such a short menu. (…) 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…

Read full review »
The_Independent

Tracey MacLeod, The Independent

18 September 2015

Monkfish tail comes bone-in, the springy, saffron-stippled flesh falling away easily, to be swished through a swoony moscatel and garlic sauce, depth-charged with shaved garlic. New to me is solomillo, Iberico pork tenderloin served rare, leaving each mellow, earthy slice blush-pink inside a salty crust: fantastic with a quiver of paprika-dusted fries…

Read full review »
Grace_Dent

Grace Dent, Evening Standard

10 September 2015

Delights include whole grilled turbot, Galician Rubia Gallega steak, kokotxas (cod tongues) and ceps with egg yolk and grilled red peppers. It’s peculiar, with all this going on, that one of the things I recall strongly from my night at Lurra was the bowl of excellent crisp paprika-titivated almonds and another full of the plumpest, sweetest green olives I’ve ever seen in London…

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