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Located in Fuengirola, the Restaurante Sollo is the property of the chef, researcher and gastronomic creator known as the “Chef del Caviar”. Diego Gallegos has reinvented the flavours of traditional Andalusian cuisine introducing freshwater fish instead of pork and having as his star product caviar obtained as a result of his intensive efforts to recover the Andalusian sturgeon.

Respect for the environment and a multicultural culinary vision inspire the “chef del caviar” to introduce new concepts, using innovative processes and always using regional ingredients of the highest quality in his creations.

This simple, modern signature restaurant is where he displays his culinary creativity with 14 tasting menu dishes as the only option and which varies by season. For dessert, spicy bread and mandarin ice cream.

Capacity 26 diners in summer, and in winter 14 people.

Monday to Saturday, 7.30pm to 10.30pm. Annual closing: second fortnight in January and October.

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Avenida del Higuerón, Urbanización Reserva del Higuerón, Autopista Costa del Sol, salida 217, 48, 29640
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Services and infrastructure

  • Accessible for handicapped
  • Facilities for Disabled
  • Parking
  • Terrace

Target audiences

Seniors, For families, young people, Couples, Friends, I travel alone, Lgbti


Gastronomy, Culture


Tapas, Fish, Verduras, Nouvelle Cuisine, Nouvelle Cuisine, Desserts-Sweets, Wines

Quality brands

Green star, 1 Michelin Star

Opening date




Types of cuisine

Andalusian cuisine, Mediterranean cuisine

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