SOLLO: Sustainable gastronomy based on river fish and home-grown, artisanal vegetables using aquaponics.

Diego Gallegos, known as the caviar chef or the river chef, represents one of the most unique and committed voices in haute cuisine today. Of Brazilian origin and Andalusian training, Gallegos traded his legal career for an unwavering passion for cooking. At his restaurant Sollo, located in Fuengirola, he has revolutionized the culinary scene by promoting a menu that combines science, sustainability, and extreme innovation.

A specialist in aquaculture and biology applied to cooking, Diego has made river fish—such as sturgeon, catfish, tilapia, eel, and even piranha—the foundation of an unusual and delicious culinary experience. Its meticulous work in restoring the Andalusian sturgeon and its innovative system for respectfully and ecologically managing the area's natural resources have positioned it as a world leader in sustainability, earning it the prestigious Michelin Green Star.

His cuisine not only respects the environment: it regenerates it. Gallegos farms the fish he serves himself, closing the ecological circle and demonstrating that haute cuisine can also lead the shift toward a more responsible and conscious model.

Presentation: Monday, November 10 at 12:00 p.m.
IN KEY OF SUSTAINABILITY
Title: Origin, sustainability, and innovation

In this presentation, Diego Gallegos will share his pioneering vision of a gastronomy without artifice or footprint, where innovation is born from respect for the land and water. A journey through his aquatic universe, his research, and his commitment to the future of the planet from the kitchen.