Sollo

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 that play with two key themes: freshwater fish and Andalucian-South American culinary fusion (the chef is from Brazil and his mother from Peru), and there is also 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.