Sollo

Sollo is a Michelin-starred restaurant in Fuengirola, Málaga, led by Chef Diego Gallegos and focused on creative modern fusion with aquaponics. Located in the Reserva del Higuerón resort in Fuengirola, it uses an integrated aquaponic system that combines freshwater fish cultivation with organic vegetable production. Gallegos, known internationally as the "caviar chef," has transformed his adopted Andalusian home into a temple of sustainable gastronomy. Since earning his Michelin star, the São Paulo-born chef has focused on river fish cuisine.

His journey from Brazil to Fuengirola brought with it a profound understanding of freshwater aquaculture, creating a culinary philosophy that challenges Mediterranean conventions while honoring local traditions. The tasting menu showcases Gallegos' technical mastery through dishes featuring sturgeon, pike, tilapia, and Riofrío caviar. Signature creations include smoked shad meringue, sturgeon confit in Iberian fat, and inventive river fish tartlets that blur the boundaries between land and water. Each plate reflects the chef's heritage while celebrating Andalusian ingredients, with vegetables harvested moments before service from the restaurant's greenhouse laboratory.

The zero-kilometer philosophy extends beyond sustainability. Dining at Sollo begins with guided tours through the aquaponic facilities and R&D laboratory. Guests begin with guided tours through the aquaponic facilities and R&D laboratory. The modern dining room, with its open kitchen and panoramic coastal views, provides an elegant backdrop for the meal.

Service balances scientific precision with warm hospitality, as knowledgeable staff guide diners through each course's sustainable story. The carefully curated wine program features Mediterranean selections that complement the unique flavor profiles of freshwater fish, while signature cocktails like the "Sollo Screwdriver" enhance the river cuisine experience. For diners seeking innovative fine dining in Fuengirola, Sollo offers a focused take on sustainable cuisine. Reservations are essential for this intimate 24-seat restaurant.