Bagá

This small house in the heart of Jaén hosts one of the most unusual restaurants in the world. Pedro (“Pedrito”) Sánchez, a protégé of Josean Alija at Nerua, describes his cooking as being like “Noma in Spain.” Working with one assistant, in a kitchen not much different than one found in a home, he creates one of the most progressive ingredient-based cuisines in the world of dining, featuring dishes like quisquillas (small local shrimp) in a broth of pickled partridge and the puro champignon, which presents one mushroom in three different textures. A stunning meal and an absolutely amazing experience.