Restaurant in London, United Kingdom
London's sharpest Basque grill. Book early.
Lurra is London's most focused Basque asador at the ££££ tier — built around a charcoal grill, 14-year-old Galician beef, and produce that shifts with the seasons. Michelin Plate recognition in both 2024 and 2025 backs up the price. Book three to four weeks ahead for dinner; the table is genuinely hard to get, and worth the effort if fire-cooked meat and whole grilled fish are what you are after.
Book Lurra if you want the most focused Basque asador experience in London. The combination of a charcoal grill, long-aged Galician beef, and a kitchen that rotates its sourcing around what is genuinely seasonal puts this in a narrow category of its own at the ££££ price point. Holding a Michelin Plate in 2024 and 2025 and rated Highly Recommended by Opinionated About Dining in 2023 (rising to a ranked position at #246 in 2024), Lurra has a consistent critical track record. The caveat: this is a hard table to get, the format rewards diners who understand the grill-centred style, and it is not the right choice if you want the kind of tableside ceremony you get at Restaurant Gordon Ramsay or Sketch, The Lecture Room and Library. If you want fire, smoke, and produce-led cooking done with conviction, Lurra earns its price.
Lurra has been operating from its address at 9 Seymour Place, Marylebone, long enough to have developed a clear identity: a London outpost of the Basque asador tradition, where the charcoal grill is the central instrument and the quality of raw ingredients determines everything else. The name itself comes from the Basque word for "land," which signals the kitchen's orientation toward sourcing. This is not a restaurant that invents techniques to justify its price tier; it charges what it charges because the ingredients — most notably 14-year-old Galician beef and whole grilled turbot — cost what they cost.
Spatially, Lurra is intimate rather than grand. The room at Seymour Place is compact and warm, oriented around the dining experience rather than architectural spectacle. There is no show kitchen theatre in the conventional sense, but the presence of the charcoal grill informs the atmosphere: the smell of smoke, the directness of the cooking. For a solo diner or a couple who wants to concentrate on the food and wine, the room works well. For larger groups expecting the kind of scale and visual drama you get at Dinner by Heston Blumenthal, the space will feel modest by comparison , which is part of the point.
The seasonal dimension at Lurra is not decorative. Because the kitchen builds its menu around what the grill can do with the leading available produce, what you should order , and when you should visit , genuinely shifts through the year. The 14-year-old Galician beef is the anchor of the menu and available year-round, making it the reliable centrepiece regardless of when you visit. But the kitchen's use of fresh fish and whole turbot means that timing your visit around peak seafood seasons (broadly late autumn through winter for turbot in British waters) will give you access to the most compelling version of those dishes. Slow-cooked lamb shoulder tends to be at its most consistent in spring and early summer when British lamb is at its leading.
The practical implication: if you are visiting specifically for the beef, any season works. If whole grilled turbot is the draw, autumn and winter visits are the stronger bet. Sharing plates are structured for two to four people, and the restaurant's format rewards diners who are willing to order across multiple sections rather than treating it as a standard three-course meal. Come with an appetite and a clear idea of what you want from the grill.
Lurra opens Tuesday through Friday for both lunch (12–3pm) and dinner (6–10:30pm), Saturday mirrors that pattern, and Sunday runs a slightly later lunch at 12:30–3:30pm. Monday is dinner-only (6–10:30pm). Lunch is the more accessible session , it is easier to book and the price pressure is lower on the overall bill, since the natural rhythm of a midday meal means fewer courses and less wine. Dinner is where the full experience opens up, and where the sharing format and charcoal grill combination makes the most sense as an evening. For a first visit, Tuesday or Wednesday lunch is a reasonable way to get a feel for the kitchen before committing to a full dinner spend at this price tier.
Lurra is a genuinely hard table to secure. Plan on booking a minimum of three to four weeks in advance for dinner, and two weeks for lunch. Weekend dinner slots go faster. The venue's consistent Michelin recognition and the specialist appeal of aged Galician beef mean that the dining room stays full across the week, not just on Fridays and Saturdays. There is no phone number publicly available through standard channels, so your leading approach is to book directly through the restaurant's website or a reservation platform. If you are travelling from outside London, Lurra sits in Marylebone, close to Marble Arch and within easy reach of the West End , useful context if you are building a broader evening around it. For hotel recommendations nearby, our full London hotels guide covers options at multiple price points in the area.
For the wider London dining picture, our full London restaurants guide covers the range from casual to destination. If you are planning a longer trip, our London bars guide and London experiences guide have practical starting points.
Beyond London, if the Basque and fire-cooking tradition is what draws you to Lurra, the broader UK has restaurants working in adjacent modes: Moor Hall in Aughton and L'Enclume in Cartmel both prioritise produce sourcing at the same price tier, though through very different culinary frameworks. For celebrated destination dining outside the city, The Fat Duck in Bray and Gidleigh Park in Chagford are the standard comparison points at ££££. If you want a comparison at the fire-cooking end of the spectrum internationally, Le Bernardin in New York City handles seafood with comparable seriousness, and Atomix in New York City offers a different angle on produce-led tasting menus at the same price tier. Closer to home, Hand and Flowers in Marlow and hide and fox in Saltwood are worth knowing if you are open to shorter trips outside London.
Lurra works leading for food-focused diners who understand the grill format, are comfortable with sharing plates, and want a specialist experience rather than a full-service occasion restaurant. It is the right choice if aged beef or whole fish is a specific draw, if you prefer intimacy over spectacle, and if you are visiting as a couple or a small group of three or four. It is not the right choice if you want extensive vegetarian options, if group size exceeds six, or if the occasion demands the kind of front-of-house formality that a three-Michelin-star room provides. At ££££ it is priced in the same tier as CORE by Clare Smyth and The Ledbury, but the experience is narrower in scope , which is a strength if the format suits you, and a limitation if it does not. Check availability as far in advance as possible, be clear on what you want from the grill, and go hungry.
| Venue | Price | Value |
|---|---|---|
| Lurra | ££££ | — |
| CORE by Clare Smyth | ££££ | — |
| Restaurant Gordon Ramsay | ££££ | — |
| Sketch, The Lecture Room and Library | ££££ | — |
| The Ledbury | ££££ | — |
| Dinner by Heston Blumenthal | ££££ | — |
How Lurra stacks up against the competition.
Book three to four weeks ahead for dinner, two weeks for lunch. Weekend dinner slots go fastest. Lurra holds a Michelin Plate (2025) and has a clear following, so last-minute availability is rare. If your date is flexible, a Tuesday or Wednesday lunch is your best shot at a shorter lead time.
The kitchen is built around a charcoal grill and sharing plates — aged Galician beef, whole turbot, and slow-cooked lamb are the format's backbone. That format is restrictive by design, so pescatarians can navigate it, but vegetarians and vegans will find the menu a poor fit. check the venue's official channels before booking if you have specific requirements.
Lunch is the practical choice if you want the same kitchen at a calmer pace and with slightly more booking flexibility. Dinner is better for a full occasion, with the room at its most focused. Both services run the same grill-led menu, so the food quality distinction is minimal — the decision comes down to atmosphere and your schedule.
For a similarly produce-led, grill-focused approach at a lower price point, look at Brat in Shoreditch, which runs a comparable wood-fire format. If you want a broader Basque-Spanish experience with more menu flexibility, Barrafina is a reliable alternative. Lurra is the more specialist, quieter room — Brat has more energy and a wider audience.
The sharing-plates format makes Lurra well-suited for groups of four to six who are comfortable ordering together from a focused menu. Larger parties should check the venue's official channels to discuss capacity and any set arrangements. The room at 9 Seymour Place is intimate, so large groups will need to plan ahead.
At ££££, Lurra is priced at the upper end for a non-tasting-menu restaurant, but the Michelin Plate (2025) and the sourcing behind the 14-year-old Galician beef and whole turbot justify the spend for the right diner. If you want a tasting menu with more formal service, CORE by Clare Smyth or The Ledbury are better fits. Lurra earns its price through ingredient quality and grill focus, not theatre or multi-course ceremony.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
