BAGÁ: “feeling Jaén” in minimalist haute cuisine.

A chef from Jaén with a solid career, Pedro Sánchez honed his technique in establishments such as Casa Antonio (Jaén), Relais Château de Bagnols (France), Martín Berasategui (Lasarte) and Tragabuches (Ronda), before opening Bagá in 2017, an intimate space where seasonality and locally sourced produce define a unique tasting menu. His precise and emotional approach has put Jaén on the map with a cuisine recognizable for its minimalism, depth of flavor, and contemporary interpretation of the land. With one Michelin star and three Repsol Suns (2025), Bagá is now a national benchmark: a tiny dining room—a symbol of almost workshop-like craftsmanship—where each course encapsulates landscape and memory (from the olive blossom to the nearby sea). Recent accolades have underscored this distinctive style and the chef's growing prominence both within and beyond Andalusia.

Presentation: Tuesday, November 11 at 10:00 a.m.
EN CLAVE DE SOL
Title: Repsol Suns and the Green Revolution

In his presentation “EN CLAVE DE SOL. Repsol Suns and the Green Revolution”, Pedro Sánchez will address how a cuisine anchored in local produce and seasonal ingredients can promote more sustainable models without sacrificing excellence: from dialogue with producers to menu optimization and impact reduction, with the territory as the creative and ethical axis.