Sollo

“We produce ninety per cent of the food served in our restaurant using an aquaponics system, which combines the breeding of freshwater fish with the cultivation of plants. The system is fully sustainable as the fish waste fertilizes the soil for the vegetables. Besides being extremely meticulous with our choice of fish and vegetables, we set out to provide our guests with an exceptionally high-quality service, day in, day out. We only serve a maximum of fifteen people at any one time.”

Esturion con setas y trufas; tilapia at 65°C; and mazamorra.

It is hard to earn a Michelin star, but it is even harder when you limit yourself like Diego Gallegos, the acclaimed caviar chef, does. He cooks only freshwater fish, but the results are truly outstanding. In his elegant yet inviting restaurant, he only offers a tasting menu. The beautifully assembled aperitifs are just the beginning of an amazing journey, starting off with ash-smoked catfish and eel stew – a nod to Gallegos’s Brazilian heritage – followed by the star attraction, the sturgeon, which demonstrates how hard he researches his dishes and the effort he puts into his work. Unusual and captivating desserts, some of which are fermented or made with chlorophyll, act as an imaginative culmination to a menu where brain and heart truly work as one.