Caminho 2023 is the new menu of Sollo, the Michelin star restaurant in the Higuerón Hotel Curio Collection by Hilton, Costa del Sol. This extraordinary collection of 0km dishes focuses on fresh Mediterranean flavours while still preserving the influence of Diego Gallegos Latin American roots.
Caminho 2023 is a dining experience, based on river fish and vegetables from Diego Gallegos’ greenhouse, reflecting years of research into sustainable cuisine by the chef.
Dining at the Fuengirola Michelin star restaurant Sollo is to enjoy an extraordinary evening of ‘river cuisine’ by Chef Diego Gallegos (Sāo Paulo 1985).
Before devouring his new menu ‘Caminho 2023’, guests can enjoy a ‘Sollo Screwdriver’ cocktail in the chef’s 14 cover gourmet restaurant. The menu begins with exquisite appetisers of smoked shad meringue, carp in a seaweed taco, pike tartlet with pickled roe and barbel macaron. There’s an order to enjoy these treats, and ingenuously this is by following the height of the dishes, relishing the tacos first before ending with the little ‘green’ stars (a reference to the restaurant’s additional Green Michelin star, served on the lowest dish,
This all sets the scene for a culinary spectacle of creative Mediterranean dishes featuring Andalucian caviar from Rio Frio (a 15-gram tin of Russian-style caviar accompanies the almond and smoked cauliflower dish), before a cold seasonal soup, and rich catfish with white butter sauce.
Main courses include tilapia fish loin in hot ceviche; organic trout with an Iberian ham consommé and roasted garlic; and sturgeon with foie gras. In addition, each evening chef’s choice will surprise guests with a unique dish just for that day.
The evening ends with sweet bites including mazamorra and chicha morada; seasonal fruit; and honey, yogurt, and citrus fruits. Yet that’s not all. There are deliciously fun petit fours paying homage to the chefs love of 80’s gaming, accompanied with digestive herbal infusions from the chef’s aquaponic system.
Sustainability is probably this era’s most over-used word, yet Gallegos has been pioneering self-sufficient, sustainable gastronomy for more than a decade – long before most chefs got on the 0km bandwagon.
Fascinated by fresh water fish like sturgeon, trout, salmon, catfish, and eel, he now farms some species in tanks within his greenhouse where he also grows much of his other ingredients, designing an almost self-sustaining aquaponic ecosystem.
Thanks to his more than 10 years of research with river fish, Diego Gallegos remains firmly committed to sustainability. The Brazilian-born chef, based in Fuengirola, prepares his dishes in a unique way, from the highest quality produce, sustained by aquaponics, an innovative system that respectfully and ecologically manages the natural resources of his greenhouse.
Sollo Restaurant by Diego Gallegos has a Michelin Star, as well as a Green Star for sustainability in the Michelin Guide and two Repsol Suns.
Before our meal, we were privileged to be invited into Chef’s Diego Gallegos research kitchen – a fun space with movie memorabilia and arcade games, yet a very serious focus. Gallegos is pioneering Gastroacuapony, an activity that integrates and merges gastronomy with aquaponics. This system allows 90% of the menu at Sollo to come locally from the natural resources of the restaurant’s own kitchen garden and fish tanks. Located next to the restaurant, inside the Higuerón Hotel, the greenhouse is a model of integrated cultivation of fish and vegetables. A technical team controls the timing, size and quality of the species, depending on the season. Sollo’s aquaponics combines the production of vegetables and fish in a closed circulation system of more than 12,000 litres of water, home to unique species of river fish such as tilapia, catfish, tench, piranha, pacu, shad, carp, pike, barbel.
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Address; Sollo Restaurant, Reserva del Higuerón, Avenida Del Higuerón, 48, 29640 Fuengirola. Málaga