At Lu & Na, we work intuitively with fire. The kitchen is entirely fuelled by wood fires, and everything is prepared live before your very eyes. The wood we burn comes all the way from Namibia. Sekelbo wood burns for a long time, is dry and powerful, and gives the meat a unique, inimitable flavour that you won’t find anywhere else.
No seasonings. No marinades. No frozen meat. Just meat that speaks for itself, combined with the dry, fragrant heat of that fire. Our selection is deliberately limited, because we prefer to choose the very best rather than the most.
Our premium meat comes from far away, and that is a conscious choice. We want to focus on a unique taste experience, thanks in part to the origin and quality of the meat itself. Think of maize- and grain-fed Black Angus cattle from Creekstone Farms in North America and Black Angus from Jack’s Creek in Australia, Japanese Wagyu A5+ with a BMS score of 11/12, and the refined Ibérico pork from Spain. All imported directly, all with a story to tell.
From Creekstone Farms (USA) and Jack’s Creek (Australia), grain- and maize-fed for at least 300 days, with no hormones or antibiotics. Deep marbling, intense flavour, a melt-in-the-mouth texture. This is the meat that draws people from Haarlem to Kelpen-Oler.
The very best the beef world has to offer. A BMS score of 11 out of 12 means marbling that’s almost too good to be true. Velvety smooth, with an elegant flavour – one taste and you’ll understand why this meat is in a league of its own.
Free-range pigs in the vast dehesa, fed on acorns. The marbling and depth of flavour are reminiscent of Wagyu, which is not without reason considered the finest breed of pig in the world. Sourced from Jabugo, the region synonymous with the very highest quality.
Our kitchen is entirely wood-fired. The wood we use is Sekelbo wood, sourced from Namibia. It burns for a long time, is dry and vigorous, and gives the meat a unique flavour you won’t find anywhere else. No gas hobs, no electrical appliances. We barbecue the way people have done for decades. Over charcoal and burning wood, in an open kitchen where, as a guest, you can see, smell and experience everything.
Everything that ends up on your plate is prepared live. The braai is right in the middle of the restaurant. You see the fire, you smell the wood, you hear it sizzling. That is Lu & Na. Nothing from the freezer. Nothing from the microwave.
Just salt and pepper. Quality meat needs no embellishment. If it’s good, it speaks for itself.
We believe that good meat should be good by nature. Not contrived, not manipulated. No shortcuts.
We import our meat directly. We know the farmers, have seen the animals, and experienced the surroundings. That costs more, but it’s worth it.
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