Lurra means ‘land’ in Basque and the restaurant is all about showcasing the best produce from the region as well as the traditional methods of cooking over charcoal and wood grills. The Galician Blond Txuleta steaks are the centrepiece of the menu – the meat from ex-dairy cows that have lived between 12 – 16 years has more marbling and more flavour – so if you’re a carnivore you’ll be in heaven here. If you’re not, there’s still lots to enjoy at Lurra, including whole grilled wild turbot, octopus with piquillo sauce, and that famous oozy burnt Basque cheesecake.
