CHEF

DIEGO GALLEGOS

Diego Gallegos, chef, and researcher is known as “The chef of caviar”.  Brazilian born but considers himself more from Malaga, wanted to become a lawyer but ended up falling in love with what is now his profession: A chef.

Diego has introduced a unique approach in the gastronomy field offering freshwater fish in his menu.  What is more, through his research work in the recovery of the Andalusian sturgeon, he uses caviar as the key product in his cuisine.

His respect for the environment and his multicultural vision are qualities acquired after having trained professionally in different regions of America and Spain. “The Chef of caviar”, uses innovative procedures and always uses exclusive fresh ingredients and of the utmost quality for his gastronomic creations.

With one Michelin Star, two Soles Repsol and recently awarded the Michelin Green Star, in his restaurant Sollo, he employs innovative processes and always uses the highest quality raw materials for his gastronomic creations.



AWARDS

Sollo restaurant has one Michelin Star,
two Soles Repsol and has recently awarded the Michelin Green Star



SOLLO RESTAURANTE

A SUSTAINABLE AND CREATIVE CUISINE

Diego Gallegos elaborates a creative and unique cuisine based on exclusive fresh ingredients and of the utmost quality produced by means of aquaponics, guaranteeing a traceability of the complete produce, from the seed sowing and animal breeding

to the table.  A concept of a healthy cuisine where the variety of freshproducts from the Mediterranean diet takes precedence, such as: lettuce, tomatoes, peppers, and aubergines as well as freshwater fish like the African catfish, tilapia, tench or pacu.

Diego Gallegos at Sollo Restaurant has created a sustainable, gastronomic proposal based on freshwater fish and his own cultivated vegetables obtained by using innovative means which administer all the natural resources of the area in a safe and ecological way.



GASTROAQUAPONICS

SINGULAR AND CREATIVE CUISINE






UNIQUE RAW MATERIALS OF HIGHEST QUALITY

Produced through aquaponics, which guarantees
complete traceability of the product, from sowing and animal breeding, all the way to the table



GASTROAQUAPONICS

AQUAPONICS


Gastroaquaponics is a different way of understanding cuisine, an activity which integrates and merges gastronomy with aquaponics. The idea arises from Diego Gallegos, a chef with his own personal identity, who uses sustainable systems located next to his restaurant.  It consists of an integrated farming model of fish and vegetables to obtain a continuous supply, helping to control the cycle, size and even the quality of the species depending on the season.

Such system combines the production of those vegetables and fish in water tanks which contain more than 12,000 litres of water integrated with a closed water loop, in which unique species of freshwater fish are farmed as well as more than 2,000 types of plants.


THE R&D LABORATORY




SUSTAINABLE
SYSTEMS

Breeding of unique species of freshwater fish
and more than 2,000 types of plants



ESPACIO CREATIVO

THE R&D LABORATORY

CREATIVE SPACE

Sollo Restaurant offers you a complete experience with a special visit to our R&D laboratory, where we will show you all the aspects of this procedure before delighting in your tasting menu.

90% of what can be tasted at Sollo proceeds from its own resources.  The R&D laboratory is Diego Gallegos workshop, a creative area where his clients are briefly explained the research work that is carried out with freshwater fish, together with the collaboration of the “Aula del Mar” at Malaga university.













USEFUL INFORMATION



Book online now:


BOOK NOW

+34 951 385 622


Telephone Attention:
Tuesday to Saturday: From 10:30 to 14:00 and from 17:00 to 22:00



We are located in:
Urbanización Reserva del Higuerón
Av. del Higuerón, 48
29640 Fuengirola. Málaga

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