Culinary success on the Costa del Sol
the beach bars on the Costa del Sol, tasty examples of the traditional Mediterranean diet. “The cuisine of the Costa del Sol is based on local produce from the Malaga area. The quality of these ingredients, together with the preparation of traditional recipes using cutting-edge techniques, are the secrets of its success”, says chef Diego Gallegos. His restaurant, Sollo, at the Hotel Double Tree Reserva del Higuerón in Fuengirola, received one of the three new stars in the 2016 edition of the Michelin Guide.
The Ambrosia Markets in Puerto Banús and La Merced in Malaga are the first gourmet food markets in Malaga. Their range of products is aimed to suit the needs of even the most demanding clientele and ranges from fusion organic pintxos to Brazilian cuisine with ‘nikkei’ and ‘chifa’ touches by Diego Gallegos.
The variety of food on offer is increasingly cosmopolitan and not only from the numerous establishments featuring cuisine from other countries. Chefs of different nationalities have combined their national dishes with local produce and fine dining techniques. These range from the Argentinian Mauricio Ginovanini at his restaurant Messina, in Marbella, to Diego Gallegos, who is Brazilian. Known as the ‘caviar chef’, he prepares fascinating dishes using sturgeon and other freshwater fish.