in Fuengirola – Spain

Tucked within the stylish Reserva del Higuerón resort on the Costa del Sol, Sollo enjoys an enviable perch overlooking the Mediterranean. Its serene, contemporary atmosphere reflects the charm of southern Spain’s coastline, while its intimate size and modern, almost minimalist design lend it an air of exclusivity. This is not simply a restaurant—it’s a destination for diners seeking refinement, tranquility, and a sense of discovery.

Diego Gallegos: The Vision Behind Sollo
At the heart of Sollo stands chef Diego Gallegos, affectionately—and internationally—known as “The Caviar Chef.” Brazilian-born with Peruvian heritage, Gallegos draws on a multicultural background that profoundly shapes his culinary identity. His early work included a minimalist concept in Benalmádena, but it was his move to Fuengirola in 2015 that marked the beginning of Sollo as we know it today.

What sets Gallegos apart is not only his imaginative gastronomic style but also his commitment to sustainability. His pioneering research into aquaponics and the recovery of Andalusian sturgeon places Sollo at the crossroads of cuisine and science. For him, the restaurant functions as both a dining room and a research lab—a place where innovation, ecology, and haute cuisine merge seamlessly.

A Serendipitous Encounter at the Resort
Our experience at Sollo unfolded in an unexpected way. On the same evening of our reservation, the nearby Arara Bistro Bar, also located within the resort, hosted a “quatre‑mains” featuring Diego Gallegos and Mauricio Giovanni of Michelin-starred Messina. Normally, during such collaborations, Sollo closes its doors to allow Gallegos’ full participation. However, learning that guests had traveled from abroad specifically to dine at Sollo, the chef insisted—out of humility and hospitality—that the restaurant remain open just for us.

Although he was deeply involved in the “quatre‑mains”, Gallegos personally greeted us at the start of dinner, promising a behind‑the‑scenes tour of the resort, fish farm, and laboratory after the meal, followed by a drink at Arara. True to his word, that promise became one of the most memorable parts of the evening.

A Menu That Dances, Not Weighs
Multi‑course tasting menus can sometimes feel like marathons, with one or two heavy dishes slowing the rhythm. Not here. At Sollo, even after a multitude of courses, we left feeling full yet astonishingly light—a testament to the finesse and balance of Gallegos’ cuisine.

As expected from “The Caviar Chef,” caviar and sturgeon took center stage, woven through the meal in ways both classical and boldly inventive.

Several dishes stood out:

• Tuna with tilapia ceviche and caviar, a vibrant play of acidity, freshness, and brine.
• A surprising flan paired with cauliflower and caviar, unusual yet harmonious.
• The star of the night: a green curry with smoked eel . Smoked eel often dominates a dish, but here it formed a perfect partnership with the curry—assertive yet controlled.

Dessert pushed boundaries further: corn and beetroot, transformed so cleverly that without being told, one could easily mistake the beetroot for red fruit confiture. It was a beautiful, unexpected finale.

A Few Imperfections
No great dining experience is beyond critique. The restaurant was notably cold, with what felt like a persistent draft. The opening moments of service were slightly abrupt: no aperitif offered, an immediate question about wine selection, and when requesting wine by the glass, only a single option was available.
These small missteps, however, softened as the evening progressed—and ultimately paled in comparison to what came next.

A Passionate Guided Tour Beyond the Kitchen
True to his promise, Gallegos later led us through the resort, the aquaculture facilities, and his research lab. Throughout the tour, his enthusiasm was palpable. He spoke with pride about his fish, his sustainability work, and his collaborations with the university. Perhaps most striking was how deeply he valued his Michelin Green Star—to him, it clearly meant even more than the traditional red star. It was not merely an award, but recognition of his philosophy, his ethics, and the scientific backbone of his culinary vision.

A Restaurant With Purpose
Dining at Sollo is more than enjoying exceptional food. It is witnessing a chef’s mission—to push boundaries, protect the environment, elevate regional heritage, and merge gastronomy with ecological responsibility. Diego Gallegos does not just cook; he educates, experiments, and inspires.
For those seeking a fine‑dining experience that marries indulgence with meaning, Sollo is a rare and remarkable place where flavor, innovation, and sustainability converge.

Chef: Diego Gallegos
Date of visit: Januray 31st 2026
Website: https://www.sollo.es
Michelin: 1 star