Diego Gallegos, known as “the caviar chef”, is a Brazilian-born chef and researcher based in Malaga. Through his innovative culinary approach, he has made a name for himself with his use of river fish and caviar, the result of his work in restoring the Andalusian sturgeon population.
A Michelin-starred chef
SUSTAINABILITY AND INNOVATION
Diego Gallegos
His cuisine is characterised by a multi-cultural vision, respect for the environment and technical excellence, recognised with a Michelin Star, a Green Star and two Repsol Suns.
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AQUAPONICS
AQUAPONICS
What is Gastroaquaponics?
An innovative concept that combines gastronomy and aquaponics.
This system, developed by Diego Gallegos based on his culinary identity, creativity and sustainability, is based on a sustainable and integrated model for farming fish and vegetables. Located next to his restaurant, a closed circuit containing more than 12,000 litres of water is used to raise unique river species and cultivate more than 2,000 plants. This ensures a continuous, controlled supply that respects natural cycles and allows for self-sufficient, responsible and seasonally adapted production.
THE OFFICE
R&D
90% of what you can taste at Sollo is the product of its own resources. In the R&D laboratory, Diego Gallegos explains his work in researching river fish to customers, in collaboration with the Aula del Mar (Sea Classroom) at the University of Málaga.
SOLLO
Diego Gallegos
Tuesday to Saturday, 7:00 p.m. – 12:00 a.m. Higuerón Resort
Awarded a Michelin star, Sollo is Diego Gallegos’ flagship restaurant. Its tasting menu focuses on river fish and precision culinary techniques, and offers an experience that is as exclusive as it is surprising.
A tribute to Latin American cuisine, Arara blends Brazilian, Peruvian and Mexican flavors in a vibrant and colorful setting that invites you to share and discover.
