sustainable caviar and Connections-themed tapas
As well as two days of one-on-one networking activities with MICE buyers and suppliers, attendees will be treated to an open-air welcome dinner with bespoke tapas dishes created specifically for Connections Meetings Malaga by a Michelin-starred chef – who is also launching a new offering for MICE delegates.
Spanish-Brazilian chef Diego Gallegos is celebrated for his revolutionary approach to cuisine and creating Sollo, the first 100% sustainable restaurant in Spain at the DoubleTree by Hilton Resort and Spa Reserva del Higueron.
Gallegos is famed for reinventing of traditional Andalusian flavours. For example, he replaces pork used in traditional dishes with sturgeon freshly sourced from the region’s rivers.
[pullquote]This showcase of the finest, most inventive and bang-on-trend Andalusian cuisine is the perfect opportunity to try it for yourself and see the potential for expanding your offering to clients.[/pullquote]
He is a gastronomic consultant and researcher for Caviar of Riofrio, and a connoisseur of sturgeon and trout. He is also innovating the sustainable production of eel and tilapia, working with the only fish farm that produces the latter in Spain – and his tilapia caviar is a one-of-a kind tasting experience.
The chef has been at the helm of Sollo restaurant for more than a year, and this month will see the launch of his Laboratory Flavours and Sollo Workship at the property. Available for MICE delegates, Gallegos will offer groups a preview his future creations, teach cooking classes and lead caviar tastings.