Freshwater fish and Latinamerican flavours
Diego Gallegos is more than a chef, his work goes beyond cooking in Sollo (one Michelin star), the restaurant he manages in Fuengirola. Born in Brasil but adopting Madrid as his home town, he also investigates and ‘recreates’ gastronomy.
Gallegos is not only known as the ‘caviar chef’ for his recovery of the Andalusian sturgeon, but also for his sustainable cuisine, based on agriculture, and for his documentaries, like ‘Sollo’ and ‘You are What you Eat’ which champion a sustainable way of eating.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)