Lurra
What they say
“Lurra, meaning ‘land’ in Basque, is a supply-led restaurant. Our team’s focus is to follow the seasons, bringing the best of the Basque region to the UK. We don’t only ensure quality produce at a fair price, but can see first-hand the ethics and sustainability behind everything we source. To ensure this, for our fish produce we only use dayboat catch, wild fish from sources who have been certified by genuine sustainability bodies, and we only serve beef from old Galician Blond cows that have had a good and long life.”
Signature Dishes
Galician Blond prime rib; turbot; and octopus.
What we say
We love this beautiful modern eating space with its fridges of spectacular meat, outstanding cooking, and knowledgeable staff. It was here they first brought aged dairy cows from Galicia to the UK as beef. Previously thought of in this country as a farming by-product and sent for burgers or pet food, it proved to be the meat sensation of the decade. Marbled like something Michelangelo might have worked in and with more flavour than anything we had known, it changed the way we thought about beef. Now Lurra has started, in Thirsk, a project to create a dual-purpose UK cow. When each cow’s milking life is over she will be retired to lush Yorkshire grass for three more years, bouncing from a “spent” animal to a happy fat cow. A delicious, happy, fat cow.
What
Basque cuisine with a focus on produce, sourcing & simplicity
Who
When
Address
Telephone
Website
Bookings
Price guide
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