Lera

The story

Lera, Villanueva del Campo | Michelin-Starred Game Cooking and Rooms

Lera, at Conquistadores Zamoranos 6 in Villanueva del Campo, holds one Michelin star (2026) for a modern cuisine built on game and traditional Castilian recipes. The inspectors credit it with high quality cooking.

Luis Lera and the hunting kitchen

The Lera family opened its first restaurant in 1973. In 2008 a generational change put Luis Lera in charge, and he has kept the culinary heritage alive while adding new techniques to the recipe book. He is a hunter and a cook, and he has written a book on hunting as culture and gastronomy, published by Montagud. In 2015 the restaurant moved into a new space with a more personal offering.

What reaches the table

There is no à la carte. Lera serves a menu of five pases that changes weekly with the season. The kitchen works with pickled dishes, stews, legumes and pigeon, and these traditional recipes carry an avant-garde touch. Vegetarians are not the natural audience, though the team adapts the menu for them, and for allergies or pregnancy, when asked in advance. The restaurant also holds One Radish (2026) from the We're Smart Green Guide, and it describes itself as committed to its surroundings.

Rooms and breakfast

Lera calls itself a restaurant with rooms. The idea is to linger over after-dinner conversation, then sleep a few steps from the table and wake to the quiet of Tierra de Campos. There is no Wi-Fi. Breakfast changes with the season and is served at the bakery's communal table, with wood-fired bread, garlic soup, homemade sausages, pastries and jams.