Luis Lera

Luis Lera’s culinary journey is deeply rooted in his homeland, the small town of Castroverde de Campos in the province of Zamora, Spain. Born in 1977 in Zamora and raised in this rural area, Lera’s connection to the land is not only personal but also professional. His commitment to honoring the traditional flavors and ingredients of his home region has become the cornerstone of his culinary philosophy. Lera’s dishes celebrate the rich, often overlooked foods of his homeland, elevating them to the heights of modern gastronomy while preserving their essence.

One of the key ingredients that define his cooking is the humble lentil from Tierra de Campos (lentils from Tierra de Campos), a variety that thrives in the region’s fertile soils. Lera transforms these earthy lentils into refined, elegant dishes, bringing out their natural depth and flavor. His lentil creations are not mere side dishes; they are central to his menu, often served in innovative preparations that highlight the versatility of this staple ingredient.

But Luis Lera I also  a true master of game cooking, -sometimes he defines himself as a hunter before a chef- with a particular talent for transforming wild meats into extraordinary dishes that capture the essence of Spain’s culinary traditions. His expertise in preparing game is evident in the precision with which he handles these complex, rich flavors, bringing out the depth of each ingredient and turning them into delicate creations.

Escabeches, lentils, game dishes… all year long!

What sets Lera apart is his unwavering dedication to these dishes, regardless of the season. Even in the height of summer, when lighter fare is typically favored, Lera continues to feature escabeches (marinated meats), the hearty lentils, and game dishes on his menu. This commitment to his roots ensures that the flavors of wild boar and other game remain central to his culinary offerings year-round, showcasing his ability to adapt and elevate traditional Spanish cuisine in every season.

Probably, Lera’s fetish ingredient is the pigeon from Tierra de Campos, a bird that plays a prominent role in his culinary repertoire. The pigeon, often associated with rustic, traditional Spanish cuisine, is reinterpreted by Lera with exceptional precision and technique. His pigeon dishes are carefully crafted, bringing out the tender meat’s rich, gamey flavors while incorporating delicate accompaniments that enhance its taste. Whether served as a main dish or in combination with other local ingredients, the pigeon is a symbol of Lera’s philosophy—respecting the past while refining it for modern palates.

Lera’s work is a celebration of his roots, an ongoing dialogue between tradition and innovation. His cuisine is an ode to the flavors of Zamora, transformed with the finesse and artistry of one of Spain’s most respected chefs.