Pedro Sánchez Jaén defends his Michelin star in Bagá in Jaén after a solo career of 16 years in command of the stove in Casa Antonio Restaurant, having previously gone through famous kitchens such as those of the Relais Chateau Chateau de Bagnols (France), Martín Berasategui ( Lasarte) or Tragabuches by Dani Garcia (Ronda). Pedro loves his land above all else and always wanted to place Jaén and his cuisine on the national gastronomic map, something he has achieved with effort and love. Today in his new and risky project, he continues to work hard to show everything a chef is capable of giving when he works in the space he always dreamed of. Pedro's cuisine is simple but intense in flavors and textures carrying as personal standards such as Motril shrimp with pickled partridge, choto kidneys with caviar, cow tartar with smoked eel or coconut custard, honey and truffle. Bagá is today the dream of a humble cook come true.
