Trained at La Laguna cooking school in Baeza, and then in many kitchens – from Casa Antonio (Jaén) to Martín Berasategui (Lasarte), Tragabuches (Ronda) and the Château de Bagnols (a member of the Relais & Châteaux group, France) – Pedro Sánchez is today a free spirit with a radically different project: Bagá. At this restaurant, which opened in 2017 and obtained a Michelin star the following year, Sánchez offers humble food that bursts with character. There’s produce (lots of vegetables) and traditional cooking but, above all, there’s the element of surprise. For Sánchez, this is an essential part of what humble cooking should be, but he also plays with flavours and textures.  

Last year, the restaurant was ranked − for the first time − on the OAD's Top 100+ European list at number 30, it was voted the third best restaurant in Spain, and in 2018 became the first restaurant in Jaén to earn a Michelin star.