Lurra

It took just one day for the Basque city of San Sebastián to work its magic on travelers Melody Adams and Nemanja Borjanoviç. On their return to London, the pair quit their jobs in the City and opened the pintxo bar Donostia, swiftly followed by Lurra, their take on a Basque grill. Named with the Basque word for “land,” it specializes in serving 12- to 16-year-old Galician blond cattle along with British dairy cows (Borjanoviç, aka Mr. Txuleta, supplies many London restaurants), wild turbot cooked over the grill or the classic burnt Basque cheesecake. Spanish wines, almost exclusively.