In a field such as gastronomy where reinvention and evolution are key, chefs continue to improve themselves every day. You just have to see the creation of the multispherical in the restaurant Enjoy (Barcelona), run by Mateu Casañas, Oriol Castro and Eduard Xatruch; or the discovery of a new cereal marine of Angel León (Cádiz), the Chef of the sea. Or the bet for the gastroacuaponia de Diego Gallegos, from the Sollo restaurant (Malaga), which we will talk about in this article. It is a relatively new concept. Have you ever heard of him? Let's find out!
What is gastroacuaponia?
That is a concept that Diego Gallegos, known as the caviar chef, has developed around the philosophy that governs its restaurant: sustainability. The aquaponics It is understood as the system of production of plants and fish, in which the Hydroponics -development of plants in water in a symbiotic environment- with the aquaculture. It is a model that requires a lot of effort and work, but if carried out well, it can give the most innovative and novel results.
And why not combine aquaponics with gastronomy? That was the approach that the Brazilian chef made. Thus he created the idea of gastroacuaponia. In short, it uses fish waste to provide nutrients to plants; at the same time, the oxygenated water can be reused by the fish. In this way, better use of resources is made, without wasting them, which in the end is what Gallegos I was looking for.
A more respectful kitchen with the environment
What the chef wants is provide a totally different experience to the diners who come to your restaurant Sollo. "The prestige of a real restaurant is to feed well," said Gallegos for the Diario de Sevilla. Of course, from the respect with the environment and betting on the sustainability. In fact, each season includes a new species to your restaurant, which requires a minimum of a year and a half of research. Innovation is what it takes.
The chef's main concern was that, with the aforementioned contamination, these fish could stop being consumed. A product so used throughout history could not be forgotten, so Sollo's menu revolves around these fish. The fried olives stuffed with blood sausage sturgeon and creamy basil or cold broth of our vegetables with cherry tomatoes and bragre candied are some of the dishes that make up its tasting menu.
It has reinvented the traditional cuisine of the area, giving a chance and a place in good cuisine to river fish such as the piranhas, tench or the tilapia. And all that has been done through gastroacuaponia, since current legislation prohibits trade in freshwater fish, due to the presence of hydrocarbons in those waters. Instead of settling, he stepped forward and developed the project. In other words, he grows his own food.
Sustainability awarded with a Michelin star
Those efforts and those values have been rewarded in the form of two Repsol suns, or its green Michelin Star, which rewards that commitment it acquired with the environment. "We have shown that sustainability is not a fad, it is here to stay”, He acknowledged for the Diario de Sevilla.
Gallegos is convinced that people are more and more aware and care more about what they eat, its quality and origin. "The customer is increasingly aware that sustainable cuisine gains in quality and that it is fundamental for the planet and for everyone "he added. The rise of healthy and sustainable food has had a profound impact on society: “There are no longer customers who just want to eat well; they also want to eat products that are seasonal and cooked in a respectful way ”.
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The caviar chef, who has revolutionized the kitchen with his vision in which he combines flavors of South America with those of Spain, has shown that the sustainability marries perfectly with high kitchen. The gastroacuaponia it is a commitment to good food, unique products and the environment. Have you already been able to enjoy the experience he offers you at his restaurant in Malaga?
