This is the 45 m2 restaurant in Jaén that has a Michelin star

 This is the 45 m2 restaurant in Jaén that has a Michelin star

Pedro Sánchez conquers the Reale Madrid Fusión auditorium with his explanations of how to carry out the Bagá restaurant, which can accommodate twelve people

If Guillaume Sanchez surprised in the last morning presentation by speaking little and focusing on the stove, Pedrito Sánchez did the opposite. He showed some of his delicacies -those trumpets of death with squid ink made more than one salivate- but, above all, he talked about how it is possible to run a restaurant of only 45 square meters . "Including the two toilets," Pedrito stressed about Bagá , located in Jaén.

A restaurant closer to a normal and ordinary house than to a first class cuisine restaurant. "All of this is ten times bigger than Bagá and there are ten times more devices," said Sánchez. Bagá has no fires, only induction hobs , and they use less and less funds because they "take up space." Everything has to be measured. In Bagá twelve diners are served and "nothing is thrown away". “We try to be happy and different. And this space makes a difference, "said the chef from Jaén, who got into this adventure because he did not want to take a mortgage. Pedrito indicated that it is a good option for young chefs who want to take the step of running a place. "But it is very risky and it worked out half well," he pointed out as he showed a lettuce cooked with peas and reflected on his gastronomy. "I don't understand what the fake kitchen or the real kitchen is," he said.

"I like to eat a bull's tail with its french fries but it bores me to do so," said the chef from Bagá before receiving applause from the audience. "Sometimes normal dishes are better made at home than in the restaurant, like the potato omelette," he added. More applause. Pedrito showed some cured tomatoes, the water that he uses after cooking some Motril crawfish and that they freeze to use on another occasion. And to finish those mushrooms with a squid ink sauce. "We do a curious thing. We have not invented anything. Traditional cuisine but in a different way, "he said before leaving the stage.