Sollo restaurant has one Michelin Star, two Soles Repsol and has recently awarded the Michelin Green Star Diego Gallegos elaborates a creative and unique cuisine based on exclusive fresh ingredients and of the utmost quality produced by means of aquaponics, guaranteeing a traceability of the complete produce, from the seed sowing and animal breeding to the table. A concept of a healthy cuisine where the variety of freshproducts from the Mediterranean diet takes precedence, such as: lettuce, tomatoes, peppers, and aubergines as well as freshwater fish like the African catfish, tilapia, tench or pacu. Diego Gallegos at Sollo Restaurant has created a sustainable, gastronomic proposal based on freshwater fish and his own cultivated vegetables obtained by using innovative means which administer all the natural resources of the area in a safe and ecological way.