Table of Contents
Introduction
So, today I’m heading very slightly out of Mayfair to neighbouring Marylebone (a short walk away) to interview Nemanja Borjanovic & Melody Adams the owners of the Basque-influenced restaurants Lurra (meaning land in Basque) & Donostia which is the Basque for San Sebastian.
I have been lucky enough to visit San Sebastian a few times and in my humble opinion a place all foodies should visit, I’m really excited however I have to confess on a wet & cold January the contrast between San Sebastian & London is huge, however, a quick glance at the menus & I’m transported back to the Pintxos bars of San Sebastian.
San Sebastian is in the very north of Spain close to the border with France. I last visited in May 2022, as always the passion for food is so evident as you walk through the maze of tiny streets full of bars restaurants & the famous Pintxos bars
My mission today is to find out what makes both restaurants so very popular & how they vary from the many Spanish tapas restaurants that are so popular in the UK
So its time to meet Melody & Nemanja & build up an appetite for lunch
1 Interview with Nemanja Borjanovic & Melody Adams
Hi Melody & Nemanja
Thank you so much for your time today & lovely to meet you.
I can’t wait to find out more about Lurra & Donostia, not to mention the Basque region of Spain.
You have two restaurants Seymour Place Lurra & Donostia both featuring the food of the Basque region in the North of Spain, for those looking to visit can you give some background to both restaurants & the differences between the two?
“Donostia, which is the Basque name for the town of San Sebastian was opened eleven years ago following the owners’ many trips to the Basque Country. The aim was to reflect the Basque Cuisine in its simplicity with the focus on pintxos and tapas. With its open kitchen and buzzy atmosphere, it quickly became a local’s favourite, resulting in a loyal foodie following.“
“Just across the street, Lurra was inspired by the “asadors” and cider houses of the Basque Country. Still focusing on simplicity and well sourced ingredients, with a bigger space and a charcoal grill we were able to showcase some larger sharing plates – the Galician Blond beef, whole wild Turbot, suckling lamb shoulder to name a few of the popular dishes. We are also able to host larger groups and parties.“
“While both restaurants focus on Basque cuisine there is a distinct difference in the menus they offer. Visit both to discover for yourself. “
San Sebastian & the Basque region is known globally for their culinary expertise, what makes the food unique & what sets it apart as a region from regions in Spain?
“The Basque Country, while part of Spain, has a distinguished history and tradition which is also recognised in its cuisine. One of the main characteristics is the genuine simplicity of the cooking, often involving single-ingredient dishes with minimum involvement from the Chefs. The Coastal Basque region is famous for both its historical explorers such as Elcano and the fishermen who to this day source some of the most sought-after sea produce in the world.“
Yes, It’s a fish lovers paradise
Both restaurants feature fantastic Txuleta aged steaks. For me the Txuleta steak is a thing of beauty, can you explain how this differs from a steak usually served in the UK?
“Our steaks are sourced from Galician Blond cows. Lurra and Donostia were the first restaurants in to serve this beef on these shores. As well as being a rare breed from the North of Spain the flavour is the result of much older cattle. All over the globe cattle are led to the abattoir at the age of 2 (mainly for economic reasons) while in Galicia the cows are left on rich pastures for over 10 years. This extended grazing period increases the fat content of the cow and the fat translates to flavour on your plate.“
Both restaurants have been very successful since opening, why did you choose Marylebone as a location for your restaurants?
“Quite simply because we lived in the local area and always thought there was a lack of good restaurants within walking distance! Seymour Place was a bit of an off-the-beaten-track location then but we assumed there would be potential like-minded customers!“
The most famous Pintxos in San Sebastian is the Gilda & it’s on your menu in Donostia. What is the story behind this classic Pintxo?
“Gilda is our absolute favourite appetiser, the perfect combination of salt, spice & pickle. You can find them everywhere in the San Sebastian pintxo bars. We serve ours in Donostia – perfect with a glass of txakoli. Apparently, the Gilda was the first ever pintxo, and you can see why it set off the gastronomic culture of the Pintxo bar.“
I agree & I do love a glass of Tkakoli with my Pintxo
Sorry to be predictable with the next question you must be asked all the time, what is the most popular dish on the menu at both restaurants?
“In terms of quantity sold it’s the Jamon Croquettas:- they’re definitely a crowd pleaser!“
Well that’s my lunch sorted-ha ha
Final question from me, apart from continuing to serve great Basque food, can you let us in on any exciting plans for 2023?
We are looking at opening a smaller version of our two existing restaurants. Details to follow later in the year! “
Thank you both so much, It’s been great chatting with you today & now it’s time for a well-deserved lunch. Until next time
Mayfair Foodie Interview with Nemanja Borjanovic & Melody Adams, January 2023
