Lurra

01What to order

• 14-year-old Rubia Gallega rib-eye£145 per kg on the May 2026 menu. The house says one rib-eye is large enough for two.
• Sirloin from the specials boardFrom British ex-dairy cows, a style the house traces to the Basque Country. Price on the board.
• Txuleta croquetas£12, with ñora alioli: the steak, as a croqueta.
• Rubia Gallega cecina£16. Cured beef from the same Galician breed.
• Whole wild Cornish turbot£98 per kg, grilled whole; ask for the sizes available.
• Segovian suckling lamb leg£85, with red wine sauce, for the table that wants a second meat.

02The beef

One breed carries the menu: Rubia Gallega, the Galician Blond. The house says its cattle are reared in northern Spain, fed on grass and kept for 12 to 16 years, and that the age shows in the marbling. The May 2026 menu prints 14 years for the rib-eye and adds a line at the foot: steaks are aged for a minimum of 45 days on the bone. It does not say dry or wet. In 2015 the smallest cut was 900 g / 32 oz at £65 a kilo, per London Eater; in May 2026 it was £145 a kilo. The specials board adds sirloin from British ex-dairy cows. Co-owner Nemanja Borjanovic also sells Galician and British beef to other London restaurants.

03The fire

Charcoal. The house says the steaks are cooked over it, in the manner of the Basque erretegia. Wallpaper described a kitchen built for Basque charcoal and wood grilling. The rib-eye goes on bone-in, then is carved for the table. Turbot, suckling lamb and presa ibérica take the same heat. Ask for the rib-eye.

04The story

Lurra opened in September 2015, a month before London Eater's report of 13 October. It was the second restaurant of Melody Adams and Nemanja Borjanovic, after Donostia, also in Marylebone. By the house's account, the two left City careers with no restaurant experience after a one-day stop in San Sebastián. Melody Adams designed the room herself: white surfaces, marble tables, walls clad in wood from old wine barrels, a private courtyard with the chef's herb garden at the back. En Primeur Club lists a Michelin Plate for 2024, 2025 and 2026. Borjanovic later co-founded Ibai, in the City.

05The practical

9 Seymour Place, London W1H 5BA, in Marylebone. The kitchen serves Monday 17:30–22:30; Tuesday to Saturday 12:00–15:00 and 17:30–22:30; Sunday 12:30–15:30. Book through SevenRooms, by phone at 020 7724 4545 or by email at bookings@lurra.co.uk. The first-floor private room seats up to 34 and overlooks the courtyard. A discretionary 12.5% service charge is added to the bill.

Address

9 Seymour Place, Marylebone, London W1H 5BA

Phone

+44 20 7724 4545

Website

lurra.co.uk

Directions

Google Maps ↗

06In London’s selections