Diego And Pals is again, gastronomic eating with Chef Diego Gallegos and visitor cooks –

Chef Diego Gallegos (Sollo restaurant, 1* Michelin Star, Inexperienced Michelin Star and two Soles Repsol) has at the moment unveiled dates and cooks for his new season for ‘Diego And Pals’.  As well as, this yr will likely be totally different, as Chef Diego can be organising a sustainable gastronomy discussion board at every occasion, which will likely be geared toward professionals within the sector, in addition to college students from the totally different resort and catering faculties within the province, and gourmets who want to attend these conferences.

The boards will likely be held within the Edgar Neville Auditorium of the Provincial Council of Malaga and within the Meeting Corridor of the Mayor’s Workplace of El Boquetillo in Fuengirola and can include a presentation with present cooking by the visitor cooks and a spherical desk with the participation of varied establishments and personalities from the catering trade.

Because of his greater than 10 years of analysis with river fish, Diego Gallegos stays firmly dedicated to sustainability. The Brazilian-born chef, based mostly in Fuengirola, prepares his dishes in a novel means, from the very best high quality produce, sustained by aquaponics, an modern system that respectfully and ecologically manages the pure sources of his greenhouse

Your can learn The Luxurious Editor assessment of Sollo by Chef Diego Gallegos right here.

26 Could – with Chef Iván Cerdeño & Chef ‘Tita’ Inés Páez

Within the first occasion of Diego And Pals with Diego Gallegos, Iván Cerdeño (Restaurante Iván Cerdeño, in Toledo, with two Michelin Stars) affords new interpretations of conventional recipes of central Spain. He may even be joined by Inés Páez, generally known as chef Tita (Morisoñando Restaurant, within the Dominican Republic) and “Ambassador of the New Dominican Delicacies to the world”, for being the primary chef to focus her line of delicacies on rescuing the gastronomic heritage and ancestral recipes of her nation.

9 June – with Chef Miguel Ángel de la Cruz & Chef Fernando Rivarola

For the second assembly Diego Gallegos will welcome Miguel Ángel de la Cruz, from La Botica (Matapozuelos, Valladolid, with a Michelin Star), a chef keen about native produce; togetehr with Fernando Rivarola, from the restaurant El Baqueano (distinguished for 4 consecutive years as top-of-the-line eating places in Latin America by the 50 Greatest rating), who is devoted to up to date native Argentinean delicacies, additionally working with small native producers, and fishermen.

22 September – Chef Martina Puigvert & Chef Francisco Ruano

Thirdly, and after the summer time Gallegos will meet Martina Puigvert (Les Cols, in Olot, 2 Michelin Stars and Michelin Inexperienced Star) whose delicacies is rooted within the land and panorama of La Garrotxa, with a specific give attention to the analysis and restoration of the normal vegetable gardens of the area; and with Francisco Ruano, from the restaurant Alcalde, a lover of the flavours he realized in conventional Mexican delicacies, which he transforms, because of expertise in European kitchens, the place he realized the significance of closeness to the land and adopted simplicity within the presentation of his dishes.

27 October with Chef Maca de Castro & Chef João Rodrigues

For the fourth Diego And Pals assembly, the host chef will likely be joined by Maca de Castro, who runs the restaurant that bears his identify (Alcúdia, Mallorca, Michelin star and three Soles from the Repsol Information), the place he creates avant-garde Mallorcan delicacies in a land of eminently conventional culinary customs; and João Rodrigues, who focuses on analysis right into a delicacies with Portuguese roots, which he offers his very private fashion. That is how he created ‘Materia’, the private challenge he’s creating together with his crew and which he’ll put into apply in his new restaurant Monda.

10 November – with Chef Rodrigo de la Calle & Chef Randy Siles

Within the fifth occasion, Diego Gallegos will likely be cooking with Rodrigo de la Calle, a chef for whom greens are the basic pillar of his delicacies at El Invernadero (Madrid, one Michelin Star, one Michelin Inexperienced Star and two Repsol Suns), the place high quality, seasonal components are key: and in addition with Randy Siles, for whom the restoration of plant species and respect for the setting are additionally the premise of his strategy, as he’s the primary chef ambassador of the Nationwide Plan for Sustainable and Wholesome Gastronomy in Costa Rica. In his restaurant OS, he maintains the essence of the uncooked materials and highlights the native culinary id, in a delicacies of innovation with id.

1 December – with Chef Pepe Solla & Chef Edgar Núñez

Within the sixth and final Diego And Pals assembly, Sollo’s gastronomy will likely be joined by that of Pepe Solla (Poio, Pontevedra. Michelin star), who creates a delicacies that strongly displays the area and in addition with a robust connection to the ocean; and Edgar Núñez, from Sud 777, with a culinary proposal that mixes a prodigious method with Mexican vegetable delicacies, which largely comes from the restaurant’s vegetable gardens (sixty fourth in The World’s 50 Greatest Eating places and eleventh on the Latin America’s 50 Greatest checklist).

Every dinner will function a six-course tasting menu, with two dishes from every chef, plus wine pairing. The choice of wines, champagnes and spirits is offered by the Moët Hennessy Group, and contains: Chandon Backyard Spritz, Termes Tinto, from Bodegas Numanthia; The Pale Rosé by Sacha Lichine, Moët & Chandon Brut Imperial, and Bellvedere.

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Tackle: Sollo Restaurant, Reserva del Higuerón, Avenida Del Higuerón, 48, 29640 Fuengirola. Málaga

Web site: www.sollo.es