Diego Gallegos, chef, and researcher is known as “The chef of caviar”. Brazilian born but considers himself more from Malaga, wanted to become a lawyer but ended up falling in love with what is now his profession: A chef.
Diego has introduced a unique approach in the gastronomy field offering freshwater fish in his menu. What is more, through his research work in the recovery of the Andalusian sturgeon, he uses caviar as the key product in his cuisine.
His respect for the environment and his
multicultural vision are qualities acquired after having trained professionally in different regions of America and Spain. “The Chef of caviar”, uses innovative procedures and always uses exclusive fresh ingredients and of the utmost quality for his gastronomic creations.
With one Michelin Star, two Soles Repsol and recently awarded the Michelin Green Star, in his restaurant Sollo, he employs innovative processes and always uses the highest quality raw materials for his gastronomic creations.
"Taste, creativity and combintaion is just amazing! Do not miss the opportunity."
Our first visit to Sollo and it surpassed our expectations! The chef’s culinary philosophy, the gastronomic journey he took us on, and the breathtaking views made it an unforgettable experience! Highly recommend!
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