Inside, a sensitive contemporary renovation reveals the building\u2019s original materials, integrated within an atmosphere of clean lines and natural light. A central atrium organizes the common areas \u2014reception, restaurant, bar, and guest rooms\u2014 with balance and openness. Pieces of art, carefully chosen furniture, and a grand piano accentuate the character of the place, designed for contemplation and wellbeing.<\/p>\n
Each room, distinct in layout due to the building\u2019s unique structure, shares a sober yet sophisticated look and feel. Generous in size and featuring large beds and elegant bathrooms, they offer a serene, unpretentious experience that reflects meticulous attention to the nuances that make comfort a form of art.<\/p>\n
One of Luruna\u2019s defining pillars is its culinary identity. The Mil888<\/em> Bar, which translates to \u201c1888\u201d in English, is named after the year the building was constructed and provides an informal yet refined atmosphere \u2014 ideal for relaxed gatherings. Its offerings combine simplicity and quality: Wagyu cured beef, Cantabrian anchovies in a butterfly cut with red pepper confit and citrus pil-pil sauce, Galician scallops, grilled Bermeo octopus, Iberian pork cheeks prepared in Tempranillo wine, fried hake, and grilled line-caught squid.<\/p>\n On the main floor of the building, the Luruna Restaurant offers its most refined expression. Chef Adri\u00e1n Diba, together with Mexican Chef Alan Leyva, offers menus that evolve with the seasons and ingredients: Mundaka \u2014a \u20ac38 weekday menu that changes each week\u2014 as well as a weekend menu, tasting menu, and group menu. The \u00e0 la carte<\/em> selection includes dishes such as: crispy and glazed sweetbreads of suckling lamb with apple textures and roasting jus<\/em>, grilled black monkfish with squid jus<\/em> and Carrasco Iberian veil, grilled wild turbot with noisette<\/em> butter and saffron potatoes, braised Bresse pigeon with foie gras and smoked onion pur\u00e9e, and grilled Basque Country suckling kid with smoked eggplant and a burnt rosemary base. The restaurant’s wine list lives up to the level of the chef’s creations, with champagnes such as Gardet 120 years, Lallier Grand Ros\u00e9, and Delamotte Blanc de Blancs; cavas such as L\u2019O de L\u2019Origin Brut Nature Edici\u00f3n 13; txakolis<\/em> from Biscay, Getaria, and \u00c1lava with labels as interesting as Itsasmendi Artizar-Borgo\u00f1a 2019, Lurretik 2021, and Urtaran 2020 fermented in the barrel; white wines from all of Spain, France, and Germany like Remelluri 2021, 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 by Glass Gew\u00fcrztraminer.<\/p>\n Beyond its enogastronomic offering and distinctive architecture, Luruna delivers a deep and peaceful experience. Its privileged location between the sea and the mountains, a constant dialogue between the past and the present, and the care devoted to every detail make this place something more than a hotel. Here, hospitality is expressed without ostentation, through measured gestures, comfortable silences, and spaces that invite pause. Luruna is not merely an accommodation option, nor is it simply a restaurant: it is the embodiment of a way of understanding luxury \u2014 one rooted in meaning and authenticity. An enclave where history becomes the present, where each stay becomes a memory, and where beauty reveals itself effortlessly in the essence of things.<\/p>\n <\/p>\n Luruna Hotel Larrinaga Palace<\/strong><\/p>\n Goiko Kalea 39, Mundaka.<\/p>\n![\"\"](\"https:\/\/basqueluxury.com\/wp-content\/uploads\/2026\/06\/LURUNA-4-1024x682.jpg\")
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