Lurra offers a refined and fire-led interpretation of Basque cuisine, centred on precise grilling techniques, well-sourced ingredients, and a disciplined culinary structure. Mentioned in the Michelin Guide, the Marylebone restaurant is defined by clarity, heat, and restraint — where each plate is shaped by smoke, proportion and control, rather than embellishment.The menu reflects the culinary traditions of northern Spain, particularly the Basque Country, where open-fire cooking and bold simplicity guide the form. Prime cuts such as Galician aged beef or whole turbot are prepared over charcoal, developing an outer char that enhances the depth of the ingredient without altering its core identity. Fish, shellfish, and seasonal vegetables are given equal attention, often served with minimal intervention — a drizzle of oil, a sprinkle of salt, or a light reduction that amplifies without overwhelming.Textures are foundational to the experience. Grilled meat retains its bite and structure, while softened sides such as slow-cooked lentils or gently emulsified purées offer contrast. Flavours unfold gradually — first smoke, then salinity, then richness — layered with intent and without distraction.Presentation follows the same philosophy. Dishes are clean and unfussy, often plated family-style to be shared. Garnishes are minimal, temperatures carefully managed, and every component justified by structure and flavour. There’s no visual flourish here — just a quiet confidence in the ingredients and in the fire that shapes them.Located at 9 Seymour Place, London, W1H 5BA, United Kingdom, in the borough of Greater London, Lurra occupies a composed, light-filled space just north of Marble Arch. The dining room is discreet and contemporary, designed to frame the focus of the kitchen rather than compete with it.Its mention in the Michelin Guide confirms the restaurant’s clarity of direction and technical assurance. Lurra is not about reinvention or performance; it is about repetition, rhythm and restraint — where precision replaces complexity, and flavour is built through process rather than concept.At Lurra, Basque cuisine is distilled to its core elements: fire, time and product — a dining experience that speaks softly, but with absolute control.
