CAMINHO 2023, THE UNIQUENESS OF DIEGO GALLEGOS’ CUISINE BASED ON THE RIVER WORLD

Fuengirola.
Diego Gallegos defends the uniqueness of his cuisine at Sollo, based on river fish and vegetables from his greenhouse.
The new menu revolves around the river world, focuses on Mediterranean flavors and preserves the influence of his Latin American roots.

To whet your appetite, Caminho 2023 begins with a welcome cocktail, “Sollo Skrewdriver” to continue the proposal with appetizers: green star, smoked shad meringue, seaweed and carp taco, pike tartlet with pickled roe and barbel macaroni.

Caviar continues to play an important role in the starters: a 15-gram tin of Russian-style caviar, almonds and smoked cauliflower; cold seasonal soup; and catfish and white butter sauce.
And as main courses we find: tilapia loin in hot ceviche; organic trout, Iberian ham consommé and roasted garlic; and sturgeon, foie gras and tuber cream.
In addition to a dish of the chef’s choice that will surprise diners every day with a different elaboration.

Sweet bites arrive with mazamorra and chicha morada; seasonal fruit, and honey, yogurt and citrus.
And to finish, mignardises, a selection of sweets from the chef’s childhood, served with an infusion of digestive herbs from his aquaponic system.