Bagá•Jaén
European•€€€
Pedro Sánchez Jaén began, on September 15, his solo career after sixteen years in charge of the kitchen at Casa Antonio Restaurant, having previously passed 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 has always wanted to place Jaén and its 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 that a chef is capable of when he works in the space he always dreamed of. Pedro's cuisine is simple but intense in flavors and textures, leading dishes as personal as the Motril shrimp with marinated partridge, kid kidneys with caviar, beef tartare with smoked eel or coconut custard, honey and truffle. Bagá is today the dream of a humble cook come true.
Experiences at Bagá
Reservation
Standard Reservation
Pedro Sánchez Jaén began, on September 15, his solo career after sixteen years in charge of the kitchen at Casa Antonio Restaurant, having previously passed 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 has always wanted to place Jaén and its 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 that a chef is capable of when he works in the space he always dreamed of. Pedro's cuisine is simple but intense in flavors and textures, leading dishes as personal as the Motril shrimp with marinated partridge, kid kidneys with caviar, beef tartare with smoked eel or coconut custard, honey and truffle. Bagá is today the dream of a humble cook come true.