{"id":26037,"date":"2025-11-23T15:49:02","date_gmt":"2025-11-23T15:49:02","guid":{"rendered":"https:\/\/basqueluxury.com\/?p=26037"},"modified":"2025-11-24T08:18:24","modified_gmt":"2025-11-24T08:18:24","slug":"luruna-hotel-chef-adrian-diba-is-behind-the-impeccable-menu-at-the-larrinaga-palace-of-mundaka-now-a-gastronomic-hotel","status":"publish","type":"post","link":"https:\/\/basqueluxury.com\/en\/luruna-hotel-chef-adrian-diba-is-behind-the-impeccable-menu-at-the-larrinaga-palace-of-mundaka-now-a-gastronomic-hotel\/","title":{"rendered":"Luruna Hotel: Chef Adri\u00e1n Diba is behind the impeccable menu at the Larrinaga Palace of Mundaka, now a gastronomic hotel"},"content":{"rendered":"

Inside the Urdaibai Biosphere Reserve, in the charming fishing village of Mundaka, an essential destination for surfers from all over the world as it is home to one of the longest left-hand waves in the world, stands the majestic Larrinaga Palace, built in the nineteenth century by an influential family that owned a prestigious Liverpool shipping company. Inspired by the opulence of the French Neo-Baroque h\u00f4tels particuliers<\/em> from the Paris of the Second French Empire, this architectural relic was transformed into the Luruna gastronomic hotel in 2023.<\/p>\n

The first thing that draws attention to the building, nestled in the historic center of Mundaka and located just 300 meters from Laidatxu Beach, is its fa\u00e7ade, with taller side structures that jut out from the central part. The palace showcases many of the characteristics of the neighboring country’s architecture, such as the mansard-style roof and number of chimneys, rusticated corners, and powerful wrought iron details around the building. The interior, which currently has a contemporary look that emphasizes original elements from the building like the masonry walls, is structured around a bright central atrium that leads to the reception area, the rooms, the bar, and the restaurant.<\/p>\n

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Reception features several sitting areas with designer furniture, contemporary works of art, and a grand piano that provides entertainment for events and weddings held at the hotel. Next to reception there is a garage with 15 parking spaces, three of which are equipped for electric cars.<\/p>\n

The 22 rooms, designed with soft lighting and minimalist d\u00e9cor, are divided into four categories: Superior Single, Superior Double, Superior Twin, and Junior Suite. As this is a historic building, each of the bedrooms is different, but all offer a large size of between 18m2<\/sup> and 21m2<\/sup>; in fact, even the single room has a bed that measures 200 x 200 cm. Some rooms have a private balcony and the Junior Suite, in addition to a king-sized bed, has a sofa bed that is ideal for children. All bathrooms have an Italian-style shower, luxury towels by Bassols, and amenities by Rituals.<\/p>\n

The bar at Luruna \u2013called Mil888 (which translates to \u201c1888\u201d in English) in honor of the year the Larrinaga Palace was built\u2013 is a regular meeting place for guests and locals. Open every day from early morning until late at night, patrons can enjoy a wide variety of breakfasts, wines, typical local products, and snacks on the bar’s terrace or seated in its indoor dining area: Wagyu cured meat, Yurrita anchovies with roasted red peppers, grilled Galician queen scallops, Carrasco Iberian pork (pluma<\/em> cut, from the front end of the loin, above the shoulder) with smashed boiled and roasted potatoes, and breaded hake with roasted peppers.<\/p>\n

Those who wish to elevate their culinary experience to the next level should go up to the Palace’s second floor, where the Luruna restaurant is located, run by chef Adri\u00e1n Diba. With more than 20 years’ experience in the kitchen and specializing in Basque gastronomy and haute cuisine, Diba’s dedication and meticulous attention to detail define him as a perfectionist. Having a deep passion for flavors, his greatest satisfaction is to surprise and delight each diner with unforgettable culinary proposals.<\/p>\n

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With a variety of specialty set menus (tasting menu, vegetarian menu, a menu for groups, one called Mundaka) as well as an \u00e0 la carte<\/em> menu, chef Adri\u00e1n Diba manages to win over all the diners who pass through the establishment. The tasting menu includes succulent dishes like Cantabrian spiny lobster, avocado and mango savarin<\/em>, oxtail cannelloni with truffle caviar, Josper-cooked sole with Carrasco smoked bacon and potato souffl\u00e9<\/em> stuffed with seafood velout\u00e9<\/em> sauce, as well as pigeon with foie gras and roasted eggplant. The vegetarian menu surprises with delicacies such as melon gazpacho, fine sweet potato and curry cream, and couscous tabbouleh and hummus quenelle. Groups savor dishes such as marinated salmon with cheese mousse and honey and mustard vinaigrette served with a mini-mesclun, wild turbot atop potatoes, roasted duck magret<\/em> with eggplant puree, and 70% chocolate sauce with pistachio ice cream. The Mundaka menu, which is served exclusively on weekdays, features \u2013among other delights\u2013 a mackerel and textured apple salad, fish of the day, and Iberian pork cheek with sweet potato puree.<\/p>\n

In addition to the specialty set menus, the extensive \u00e0 la carte<\/em> menu offers great recipes such as: Balfeg\u00f3 bluefin tuna tartar with Sriracha sauce, green apple gel, and avocado sphere; foie gras micuit<\/em> with chocolate bread and homemade tropical fruit puree; grilled wild turbot and sphere parmentier<\/em>; Discarlux beef tataki\u00a0<\/em>with miso<\/em> cream and baby carrot; pigeon with foie gras, creamy eggplant, and sweet and sour sauce; glazed venison loin with chestnut puree and red fruit nectar; Luruna’s own version of Sachertorte<\/em>; and textured apple panna cotta<\/em>.<\/p>\n

The restaurant’s wine list lives up to the level of the chef’s creations: champagnes such as Gardet 120 years, Lallier Grand Ros\u00e9, and Besserat de Bellefon; cavas such as L\u2019O de L\u2019Origin Brut Nature Edici\u00f3n 13; txakolis from Biscay, Getaria, and \u00c1lava with labels as interesting as Itsasmendi Artizar 2018, Lurretik 2021, and Urtaran 2020 fermented in the barrel; white wines from all of Spain, France, and Germany like Remelluri, Joaqu\u00edn Rebolledo Godello 2020, and Maximin Riesling 2022; organic ros\u00e9s such as P\u00edcaro del \u00c1guila 2021; outstanding reds like El Huerto del Fraile 2017, Gran Reserva 904 from 2015, and Emilio Moro 2020; only to finish with sweet wines like Vi de Glass Gew\u00fcrztraminer.<\/p>\n

Gastronomy is undoubtedly one of the essential experiences at Luruna, but it is not the only one, as the hotel offers its guests and diners other activities beyond the walls of the Palace itself. Of these activities, noteworthy are the special ways that Luruna has for guests to enjoy soccer: the lodge has 12 VIP seats available at the San Mam\u00e9s Stadium to attend an Athletic Bilbao match and experience the roar and excitement of the fans in an atmosphere that is nothing less than captivating. The first of these special ways to enjoy soccer combines Luruna’s culinary flair with a match at San Mam\u00e9s and includes a tasting menu at the restaurant followed by a ride in a Mercedes Benz V-Class van to the stadium. The second and most comprehensive soccer plan includes a stay in a Superior Double room and a continental breakfast, in addition to all of the above \u2013 an unparalleled way to enjoy the tranquility of Mundaka and the hotel itself, exquisite culinary creations, and the wave of emotions that comes with attending an Athletic Bilbao match.<\/p>\n

 <\/p>\n

Luruna Hotel<\/strong><\/p>\n

Goiko Kalea 39, Mundaka.<\/p>\n

Tel.: +34 846 610 035<\/strong><\/a><\/p>\n

luruna.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Inside the Urdaibai Biosphere Reserve, in the charming fishing village of Mundaka, an essential destination for surfers from all over the world as it is home to one of the longest left-hand waves in the world, stands the majestic Larrinaga Palace, built in the nineteenth century […]<\/p>\n","protected":false},"author":1,"featured_media":26041,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[404],"tags":[784,795],"class_list":["post-26037","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-en","tag-2025-en","tag-mundaka-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/basqueluxury.com\/en\/wp-json\/wp\/v2\/posts\/26037","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/basqueluxury.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/basqueluxury.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/basqueluxury.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/basqueluxury.com\/en\/wp-json\/wp\/v2\/comments?post=26037"}],"version-history":[{"count":7,"href":"https:\/\/basqueluxury.com\/en\/wp-json\/wp\/v2\/posts\/26037\/revisions"}],"predecessor-version":[{"id":27806,"href":"https:\/\/basqueluxury.com\/en\/wp-json\/wp\/v2\/posts\/26037\/revisions\/27806"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/basqueluxury.com\/en\/wp-json\/wp\/v2\/media\/26041"}],"wp:attachment":[{"href":"https:\/\/basqueluxury.com\/en\/wp-json\/wp\/v2\/media?parent=26037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/basqueluxury.com\/en\/wp-json\/wp\/v2\/categories?post=26037"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/basqueluxury.com\/en\/wp-json\/wp\/v2\/tags?post=26037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}