Pedrito Sánchez, from Bagá, and Susi Díaz, from the farm, new three repsol soles of 2025

The Repsol 2025 Guide He has presented his novelties for the current year on Monday. He has done it at a gala in the Guimerá Theater from Santa Cruz de Tenerife. An appointment in which, in addition to welcoming the brand new incorporations with a Repsol – 71 stores distributed throughout Spain in total -, it communicates to the restaurants selected by its inspectors the promotion to the two and Three Repsol suns.

To the latter, the highest distinction with which the Spanish guide recognizes excellence, this edition has been added Pedrito Sánchez, from Bagá (Jaén), and the Ilicitana cook Susi Díazat the head of its restaurant La Finca (Elche, Alicante). Both join this Olympus of Haute Cooking spaces that, with both, already looks in 44 gastronomic spaces throughout the country.

Both have received this award from the president of Repsol, Antonio Brufau; the vice president of the Cabildo de Tenerife, Lope Afonso; The CEO of Tourism of Tenerife, Dimple Melwaniand the director of Repsol Guide, María Ritter. Built by their ex officio, many of them also present in this awards ceremony, have received a hot applause.

Bagá, a creative minimalism redoubt in Jaén

Pedrito Sánchez has turned his little restaurant into the fence of the Jaén Chapel, for a maximum of eight diners, a shelter for gastronomes and kitchen lovers. A corner away from fashions and with a very personal and incorruptible stamp that also attracts its own colleagues. A redoubt of creativity and authenticity that governs in a corner of San Ildefonsoone of the most gastronomic talent neighborhoods in Spain per square meter, with four haute cuisine spaces in less than 300 meters.

«I think more about what the product is asking me than on the dish, and I try to visualize as if I did not know it, without prejudice, to be able to treat it otherwise. For me, taste is not everything; In some dishes I look for textures, in others, sensations or only acidity, salt or sugar, apart from the rest, ”explains Sanchez about his peculiar way of understanding his cuisine as minimalist as expressive for which he only needs an induction plate, a microwave and a Thermomix.

A great kitchen to which to claudicate for its complex simplicity. The Jienense is able to surprise with a Rose petal fresh and crispy accompanied by an Iberian bacon sheet or a decontextualized Nori algae to the Meunière. Although its main ingredient is the thought of which many other kitchens have been stripped to give absolute prominence to the kitchen. Behind each Bagá bite there is a reflection for a while to “give the product what you ask.”

Susi Díaz, the great lady of the kitchen on the Costa Blanca

For its part, the emotional cuisine of Susi Díaz In the farm it is the result of a lifetime dedicated to its particular vision of the Mediterranean pantry. A style in which the memory and feelings of the chef, with 40 years of profession behind her, attracts a loyal clientele in her little Vergel of Elche. A restaurant that founded in 1984 and in which, this self -taught cook has given free rein to its creativity within a classic dye kitchen.

From the Costa Blancatheir dishes appeal to roots with the earth through citrus, aromatic herbs and cultivated flowers that cultivate in this small farm. He also looks at marine proteins with fish and seafood that leads to the plate. And to the rice: one is never missing in their offer. This gastronomic offers freedom to the diner to configure their own tasting menu by choosing dishes of your letter.

«Making a dish with the memory is more important than thinking about the future. There is a recipe from my grandmother who made me happy, an chipboard, and I have turned it around to update it with the technique and control of today’s times, respecting the product to the maximum so that it comes out fully to the table and only with the aroma arouses the diner, ”he explains about his way of understanding the kitchen.

Naked kitchen award

The Repsol 2025 Guide It adds 17 new two soles that, according to the Spanish publication, reflect “the diversity of a pantry that enhances the creativity of a kitchen that has chosen to be increasingly naked.”

«The projects where the love and knowledge of the trade believe a relaxed climate and make each table into a refuge in which to forget everything that is not enjoying. Emotional flavors exploit in happy dishes, which start from close products and intuitive recipesinterpreted with current codes and techniques, ”they point out about this last update of the guide.

With new additions, a total of 789 restaurants They form the Universe of Soles Guide Repsol (44 three soles, 176 two soles and 569 a sun) and 1,488 recommended (with 208 novelties). Catalonia (115), Community of Madrid (102), Andalusia (77), Euskadi (73), Valencian Community (65) and Castilla y León (58) are the regions where more suns shine.

About the author
Adrián Delgado

ABC gastronomy editor. Bachelor of Information Sciences from the Complutense University of Madrid. ABC-UCM journalism master.