Diego Gallegos, “The caviar chef”, finds inspiration for his new menu in the local ‘Slaughter Festival’ (Fiesta de la Matanza).

Its creation will be based on the idea of a conceptual change, always respecting tradition, the environment and natural raw materials.

The protagonism of Andalusian sturgeon (once called ‘Sollo’) bred in captivity, and its being fished manually will be key features.

An exclusive invitation to observe the creative process of one of the most promising chefs in Europe, the short film has already been shown at the Albéniz Cinema at the Málaga Food & Wine Festival as well as at Madrid Film & Cook, the India IMA Festival and Ukraine Food Film Festival.

A Production by Food & Groove Films and Diego Gallegos.
Genre: Documentary
Length: 11'
Director: Diego Erreka


The short film is a reflection upon what we eat and the importance of knowledge regarding the quality of products and where they come from.

Diego Gallegos, “The caviar chef” awarded ‘Revelation Chef’ at Madrid Fusión 2015, demonstrates his support for river species by opening an organic vegetable garden at the rear of his restaurant SOLLO, taking a step further towards sustainable gastronomy.

The short film has already been shown at Cine Albéniz at Málaga Gastronomy Festival.

A Production by Food & Groove Films, Sr Erreka Films and Diego Gallegos.
Genre: Documentary
Length: 16'
Director: Diego Erreka