CRITICALLY-ACCLAIMED chef Diego Gallegos has started the new season with a bright blue twist.

Chef Gallegos with his eye-catching mane
Chef Gallegos with his eye-catching mane

Gallegos – crowned ‘Outstanding Chef’ at Madrid Fusion 2015 – was forced to dye his hair blue thanks to a bet with a friend that he wouldn’t win the honour.

“It’s a good job I didn’t bet money! I’ll dye it, but only for a week,” said the Brazil-born chef.

Gallegos launched his restaurant Sollo in Benalmadena just over a year ago, but has been known for his fishy experiments for years.

Lauded by both Michelin and Repsol guides, one of his favourite subjects is the sturgeon, with his innovations including a type of black pudding made with sturgeon blood.

The restaurant is moving to La Reserva del Higueron on March 23, but the service will remain extremely exclusive.

Gallegos will still only open for dinner – with just 14 covers per night – and his extensive menu will still be set at €50.

Imogen Calderwood

About Imogen Calderwood

DO YOU HAVE NEWS FOR US at Spain’s most popular English newspaper - the Olive Press? Contact us now via email: [email protected] or call 951 273 575. To contact the newsdesk out of regular office hours please call +34 665 798 618.

This site uses Akismet to reduce spam. Learn how your comment data is processed.