Lera

The story

Lera: Michelin-Starred Game Cuisine in Villanueva del Campo, Spain

Where Hunting Is Culture and Gastronomy

In the quiet heart of Tierra de Campos, Lera is a restaurant that wears its identity plainly: it is a specialist in game cuisine, both traditional and personal. Chef Luis Lera, a passionate hunter and cook, runs the kitchen with a philosophy rooted in respect for the land and its ingredients. The Michelin star that distinguishes the restaurant is a natural recognition of his commitment to making hunting culture accessible through thoughtful, modern cooking.

A Family Legacy, Reimagined

The restaurant evolved from a family establishment founded in 1973. In 2008, Luis Lera took over, bringing a new generation's perspective while keeping the Castilian recipe book alive. He applies contemporary techniques to traditional dishes, refining rather than reinventing. The result is a style the restaurant describes as "avant-garde disguised as tradition" — pickles, stews, legumes, and pigeon appear on the table with their essence intact. There is no à la carte; instead, a five-course menu changes weekly, driven by the season and the chef's connection to the territory.

The Experience of Place

Luis Lera's approach is intimate and unpretentious. His book on hunting as culture and gastronomy, published by Montagud, reflects the depth of knowledge behind each plate. The restaurant also offers a few rooms for those who wish to stay, allowing guests to wake to the silence of the countryside and continue the evening's conversation without haste. Breakfast, served at a communal table in the bakery, features wood-fired bread, garlic soup, homemade sausages, and seasonal preserves — a small celebration of the same honest product that defines the dinner. For those who love the calm of the field and flavors that tell stories, Lera is a singular destination in the landscape of modern cuisine.