Lera Restaurant is the result of the evolution of the restaurant the Lera family founded in 1973, dedicated to rediscovering traditional Castilian cuisine with a very personal style. Since 2008, with a generational change, Luis Lera has been committed to keeping the culinary heritage alive and enriching the recipe book with the application of new techniques and paradigms. In 2015, Lera was reborn in a new space, with a more personal and distinctive gastronomic offering.
About Luis Lera
Luis Lera has become who he is through fire and time, a lot of time.
A passionate hunter and a family and professional cook, he has combined both disciplines to pay tribute to each individual piece, domesticating it and serving it to the table. In his book, published by Montagud, he shares his experience and vision of hunting as a culture and gastronomy, transforming his work into a compendium of ancient knowledge that deserves to be safeguarded. The Michelin star, the Green Star, the Repsol Suns, and other awards accompany and smooth the way.
About the restaurant
Lera is much more than hunting. Here, the avant-garde is disguised as tradition. Pickled dishes, stews, legumes, pigeons... dishes that, without losing their essence, speak of a territory and a way of understanding it. With an intimate, honest, and unpretentious approach, Lera offers a space where eating becomes an act of memory, hospitality, and enjoyment, paying homage to the authenticity of the product and the nobility of simplicity.
About the accommodation
Lera is not a hotel, it is a restaurant with rooms.
The main luxury of each room is its proximity to the table and the opportunity to enjoy after-dinner conversation without rushing or traveling. Sleeping in Lera rounds out the experience, allowing you to wake up to the silence of Tierra de Campos, discover its sunsets, and feel its pulse. A refuge that offers the calm born of time well understood, inviting you to forget and disconnect (by the way, there's no Wi-Fi).
Breakfast, which varies with the season, is served at the bakery's communal table, where hospitality is a matter of craftsmanship. Wood-fired bread, garlic soup, homemade sausages, traditional pastries, and jams and garden produce make the beginning of the day a true celebration.