At once a researcher, flavor innovator, and chef, Diego Gallegos is the visionary behind the restaurant Sollo (Málaga, Spain), opened in 2013.
Awarded a Michelin star and a Repsol Sun, and named “Chef Revelation 2015” at Madrid Fusión, Gallegos—known as “the caviar chef”—has become one of Spain’s most distinctive culinary voices. His training includes time with leading figures such as Alex Atala, Martín Berasategui, Andoni Luis Aduriz, and Dani García.
Sollo is widely acclaimed for its focus on freshwater fish from Spain and Portugal. Challenging the notion that wild fish are inherently superior, Gallegos developed his own aquaculture farms, where he raises species including salmon, crayfish, eel, sea bass, trout, and sturgeon.
Published in Spanish and English, this striking volume goes far beyond a cookbook. It is an ode to aquatic ecosystems and their inhabitants, combining recipes with detailed technical profiles of each species—covering biology, habitat, diet, and cultural history.
Dishes include Sturgeon Chicharrón, Sturgeon Tripe Stew, Blue River Cheese, Freshwater Salchichón Tartare, Trout Loin with Garlic, Quinoa, Okra and Eel “Risotto,” Tilapia Chilcano, Curried Salmon with Tandoori Peas and Wild Rice, Barbel with Sweet Corn Pamonha and Citrus, Largemouth Bass Pirao, Marinated Wels Catfish, and Crayfish Bisque.