Sollo
Locals have dubbed Sollo’s Diego Gallegos “the caviar chef” because his small-plates tasting menu features Granada-farmed caviar. The restaurant is named for the Andalucían sturgeon, which he serves with great gusto. But that’s just the beginning: Gallegos serves all sorts of freshwater fish, which is unusual on the Mediterranean coast. Some are locally farmed (tilapia, catfish), and some, like eel, are wild-caught species. The restaurant offers only one tasting menu, but it’s likely you’ve never tasted many of the 15 dishes you’ll be served.
Locals have dubbed Sollo’s Diego Gallegos “the caviar chef” because his small-plates tasting menu features Granada-farmed caviar. The restaurant is named for the Andalucían sturgeon, which he serves with great gusto. But that’s just the beginning: Gallegos serves all sorts of freshwater fish, which is unusual on the Mediterranean coast. Some are locally farmed (tilapia, catfish), and some, like eel, are wild-caught species. The restaurant offers only one tasting menu, but it’s likely you’ve never tasted many of the 15 dishes you’ll be served.
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