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Sollo
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Michelin Guide
Worth the step
Sustainable gastronomy
Creative
The Michelin Guide's review
In this stylish restaurant at the Reserva del Higuerón resort, you’ll find an open kitchen and superb views of the coast, which provide a delightful backdrop for innovative cuisine that is resolutely focused on aquaponic production as an alternative production system for the future, combining the rearing of freshwater fish in its R&D laboratory with the growing of vegetables in a symbiotic environment (90% of Sollo’s ingredients are home produced). Here, Diego Gallegos, the so-called “caviar chef”, creates a tasting menu (Caminho) with a sustainable focus, featuring modern, balanced dishes based around the Mediterranean and his own home-grown ingredients, along with an added South American touch (the chef is from Brazil and his mother from Peru) and a nod to organically produced Riofrío caviar. As part of his “Diego & Friends” project, the chef also organises an annual event that brings together renowned chefs to champion sustainable cuisine.
Location
Avenida del Higuerón 4829640 Fuengirola