Habitación en la planta superior de una villa

In this stylish restaurant at the Reserva del Higuerón resort, you’ll find an open kitchen and superb views of the coast, which provide a delightful backdrop for innovative cuisine that is resolutely focused on aquaponic production as an alternative production system for the future, combining the rearing of freshwater fish in its R&D laboratory with the growing of vegetables in a symbiotic environment (90% of Sollo’s ingredients are home produced). Here, Diego Gallegos, the so-called “caviar chef”, creates a tasting menu (Caminho) with a sustainable focus, featuring modern, balanced dishes bas