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4.8
958
Calle de los Conquistadores Zamoranos, s/n, 49110 Castroverde de Campos, Zamora, Spain +34 980 66 46 53
Famous for
Technique, Spain
Escabeche
Recommended by Grupo Gourmets and 7 other food critics.
"It was obvious, as escabeches have been and still are of capital importance in the repertoire of the house. This is what the Lera family are working on, with a succession of "pickled" dishes that, under their classic appearance, are in some cases revolutionary. This is what Luis Alberto does in the superb "escabechado de pigeon", a colourful dish that brings together his sweet and sour theories."
Grupo Gourmets , Spain's publishing company specialising in gastronomy
Recommendations
"Lera, located in Castroverde de Campos is one of the great temples of escabeche. The chef believes in the culinary heritage and, although he is a modern chef, this technique is one of the stars of his menu and is maintained all year round with different foods, from a wide variety of fish to quail and rabbit in hunting season."
on Escabeche
"It was obvious, as escabeches have been and still are of capital importance in the repertoire of the house. This is what the Lera family are working on, with a succession of "pickled" dishes that, under their classic appearance, are in some cases revolutionary. This is what Luis Alberto does in the superb "escabechado de pigeon", a colourful dish that brings together his sweet and sour theories."
on Escabeche
"The restaurant Lera stands out for its very good Escabeche (quail, rabbit, roe deer...)."
on Escabeche
"Escabeche de perdiz has a two parts: the escabeche and the partridge. The first is delicious, almost sweet, not strong at all. The latter falls apart when you cut it and is very tender."
"Tuna escabeche, black olives, onion, red peppers, Tudela cabbage, endive and rich sprouts - spectacular, tasty, juicy, we loved it."
on Escabeche
"You can tell that they have a very good escabeches. Delicate dish where vegetables and game blend beautifully."
on Escabeche
"The menu starts with their revised garlic soup, which alone is worth the trip. The following courses maintain a high level until we reach the best escabeche I have ever tasted, in this case of quail and wild rabbit."
on Escabeche
"There is a special place at Lera for escabeches, a preparation originating from the Arabic heritage and consisting in cooking the meats and fish in vinegar to preserve them for a long time. Albacore, partridge, mushrooms in season and rabbit... All of them acquire a special dimension in Lera’s hands."
on Escabeche
"The restaurant Lera is one of those special places where you can taste some of the best meat dishes in the peninsula. The gastronomic offer consists of a short menu with classic dishes that can be served all year round, think escabeche."
on Escabeche