By adhering to the motto “Sentir Jaén” (Feel Jaén), clearly visible in the diminutive kitchen, this culinary jewel located next to the San Ildefonso basilica continues to realise its dream, in so doing become a must for experienced foodies. Despite its compact size, this restaurant, which takes its name from the blossom of the olive tree, boasts impressive designer detail in its decor and reflects chef Pedro Sánchez’s passion for seasonal local ingredients. This is showcased on a single tasting menu that clearly demonstrates his immense creative talent and a desire to promote the gastronomic bounty of his local area. His dishes are generally understated and feature few ingredients, as seen in his consommé of “carrueco” (a locally grown pumpkin), the exquisite “quisquilla” shrimp from Motril with a partridge escabeche, and a surf ‘n turf dish that will linger long in the memory. For dessert, the Coconut/Almond/Pineapple/Basil option is a fitting end to your meal. Given Bagá’s size, it is really essential to book ahead.