Damian Surowiec, head chef of Lurra’s sister restaurant Donostia, will appointed executive chef of both Lurra and Donostia.
Meaning ‘land’ in Basque, Lurra will serve food that is traditionally cooked in the Spanish region including Whole Grilled Turbot which is cooked over in a fish basket, along with other sea food including Sea Bream, Baby Red Mullet, Baby Octopus and Tiger Prawns, with a focus on sharing plates.
Also on the menu will be Donostia’s signature rib eye steaks Basque Vaca Vieja and Galician Rubia Gallega.
The wine list will be European but will focus on Spain and the restaurant will have its own wine cellar dedicated to storing and ageing a selection of wines.
The design aims to continue the natural feeling of the restaurant’s dishes, with oak flooring and a marble-topped bar. Outside there will be a 20-cover dining area and a chef’s garden to grow herbs.