Sollo restaurant, Fuengirola eco-excellence

For a dining experience blending culinary supremacy with eco-conscious innovation, Fuengirola’s Sollo restaurant is piquing the interests of Costa del Sol foodies.
Already awarded one Michelin Star, two Repsol Suns, and the coveted Michelin Green Star for sustainability, Sollo has found a niche in Mediterranean gastronomy. Founded by Brazilian-born, Malaga-adopted chef Diego Gallegos, the restaurant turning heads with its signature caviar and fresh, locally sourced ingredients.
Sollo’s menu celebrates the Mediterranean diet, spotlighting crisp lettuce, tomatoes, peppers, aubergine, and freshwater fish. Remarkably, 90 percent of its menu comes from its own sustainable resources, a testament to Gallegos’ pioneering ‘gastroaquaponics’ philosophy, a system that merges fish and vegetable cultivation, ensuring a steady supply of seasonal, high-quality produce while minimising environmental impact.
Dining at Sollo doesn’t come cheap. A full tasting menu comes at €170, but more budget-friendly options, such as caviar dishes starting at €26. The Michelin recognition reflects the restaurant’s commitment to quality and ecology, proving great food and green practices can and do coexist.
Find Sollo at Urbanización Reserva del Higuerón, Av. del Higuerón, 48, Fuengirola.