There are now seven restaurants in the province of Malaga that have earned the prestigious award of a Michelin star. Some of them have had this distinction for some time, but others have earned it this year for the first time, although we are sure that it will not be the last time for them either.
In Fuengirola there is the Restaurante Sollo, run by Diego Gallegos, a creative, even revolutionary chef who specializes in caviar.
“The chef of Caviare”
Diego Gallegos, also known as the Chef of Caviare, is the owner of this restaurant. He was born in Brazil but has made his home in Malaga. His career has been marked by a continued interest in new flavours, using freshwater fish and adopting caviar as the star attraction of his cooking.
It is not enough for Diego Gallegos to earn respect and prestige. He loves cinema and makes documentaries as a means of expression for his views on food. These films, which include 'Sollo' or 'Eres lo que comes' [You are what you eat], have been shown at film festivals.
His most personal project is Sollo, the name by which the sturgeon was known in the 16th century, and is founded on the idea of rediscovering the use of freshwater fish that have been forgotten. It began as a minimalist project, offering a friendly but exclusive service.
The tasting
There are two tasting menus in Sollo Restaurante, depending on the number of dishes that each one includes:
- The 16 course tasting menu has aperitifs, starters, pre-desserts and desserts that include such startling creations as the egg with ashes, freshwater fritters, eels and potatoes with sauce and petit fours.
- The 19 course tasting menu also has the same four groups of dishes, with the river snack, spicy choclo juice and Japanese-style grilled alevin.
You can also try combinations created specifically for each menu. To complete your gourmet experience, you have to try the caviar, which is the speciality of the house.
In our next post we will talk about other chefs and restaurants with Michelin stars on the Costa del Sol.
