The restaurateurs behind Donostia in London's Marylebone are to open a new sister venture called Lurra.
Lurra, run by couple and business partners Nemanja Borjanovic and Melody Adams, will open on Seymour Place across the road from Donostia, which launched in 2012.
The new restaurant is inspired by the charcoal and wood grills or ‘erretegias' found throughout the Basque country.
It will also feature another Basque speciality, kokotxas (cod tongues) cooked three ways as well as seafood such as sea bream, baby red mullet, baby octopus and tiger prawns, all cooked over charcoal.
Vegetables will be cooked over hot coals including leeks with romesco sauce, chargrilled peppers and ceps with egg yolk.
Donostia's head chef Damian Surowiec (formerly of Barrafina and Salt Yard) will become executive chef overseeing both sites.
Lurra will have capacity for 50 covers in the main dining room, 20 on the first floor and 20 in a private courtyard.
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