Lurra (meaning “land” in Basque) takes its influence from the traditional charcoal and wood grills “Erretegias” found all over the Basque Country.
On the menu, by Donostia’s Head Chef Damian Surowiec, you can expect to see a selection of whole fish grilled in fish baskets and kokotxas (cod tongues) cooked three ways, Basque Vaca Vieja and Galician Rubella Gallega rib eye steaks and a daily specials board.
The interior draws on the same principles as Donastia, using natural materials such as wood, marble and stone. There is a wine tasting cellar in the basement of the restaurant and a private courtyard seating 20 people alongside a Chef’s Garden growing herbs for use in the restaurant.
Basque style tapas, catching up with friends, alfresco dining
Whole fish like Turbot grilled in fish baskets and kokotxas (cod tongues) cooked three ways (pil-pil, grilled and fried) and Basque Cider House and Galician Rubia Gallega rib eye steaks.