Sollo — Restaurant in Fuengirola

Good but, tbh, not that spectacular for a Michelin star restaurant.

The greatest strength of that restaurant is, in my mind, it's sustainable approach to supplying and serving food as it uses an aquaponic pond/tank to farm fishes, providing them with a great variety of sea plants to keep them healthy. That is a wonderful endeavour.

The other positive sides were that (a) it was easy to get a booking, (b) no problem to park in the hotel, (c) the service is well coordinated, (d) the originality of the dishes (e) the presentation of the dishes is very good, and (f) the chef was Very careful at adapting for my food intolerances.

We liked 3 out of 5 appetizers, 3 out of 3 starters, and 2 out of 3 mains. Out of the 3 mains, the Trucha was very strong in taste and the beautiful decoration made of dry green beans and the sauce were not enough to compensate. On the other hand, the sturgeon with foie gras, with this brown sauce of tuber (root vegetable) was excellent. The dish even felt meaty. The appetisers that we didn't like was the taco of sea weed and carp..far too strong in taste for our liking. The macaroon of barbel was ok but borderline for our taste. The Michelin Estrella, made of cucumber and, I believe, sea weed, was fresh not nothing too interesting.

On the more negative sides: (a) the restaurant is small (which is ok) but does not have either a relaxing nor posh/elegant style, (b) the waiters were very relaxed... too relaxed... (c) there is not a good selection of wine by the glass, (d) the wine bottle we got served was warm, to the point it destroyed the taste of the wine. We complained that we didn't like it and that it was warm. They offered to put it in an ice bucket and that's it. We did that which improved the taste of the wine. Later on I had to get it out of the bucket as it was then getting too cold. (e) the restaurant/hotel location is isolated (which could be a strength) but does not yield the benefits in terms of space nor freedom of movement to the customers (f) it has no special view, just of the new house developments on the over side of the colines (f) the restaurant only offers fishes and sea food which is its particularity but also a weakness as it does not account for a variety of tastes.

May be my thinking got biased by the incredible experience we had the night before at the restaurant "Le Moi" but even if I compare to other Michelin Star restaurants we have been in Spain, UK, Ireland, France and other top restaurants like Central in Lima, Peru... Me and my wife felt like we...

Basically a scam for the price. Not sure how they got a Michelin star as they are the worst one of the many I have been to, and have worse food than many non-starred restaurant I have been to. The location is absolutely tasteless, in the equivalent of a strip mall for people with too much money overlooking a pickle ball court and suburban homes. With its floor to ceiling windows and nonexistent heating, the restaurant is freezing in the winter. They will still serve many cold dishes such as a “seasonal” soup with tomato ice cream that will make sure to freeze you to the core if you by chance haven’t been already. Despite all this, they don’t have the decency to serve you the sort of delicious, decadent food the tastelessness and price commands. Instead, the service is overly vigilant, perhaps the kind of thing a clientele with more ego than sense wants, in case you can’t wipe your own -. But it’s “green” where by green I mean the staff doesn’t know much about the food they are serving and when out of answers to simple questions will straight up lie to you, so it’s all fine right?

Like the Michelin guide, they get a single star from me. I will say perhaps the dessert chef could work somewhere better, with a better team. His creations are good but could improve to the next level with the right...

I was hoping to enjoy a special culinary experience at Sollo Restaurante, but instead, I received a cold rejection. I contacted the restaurant well in advance and politely requested my food to be adapted due to a medical condition. While many fine dining establishments accommodate such requests without issue, my inquiry was dismissed with a short “No” – without any effort to find a solution.

From a Michelin-starred restaurant, I expect not only excellent cuisine but also a minimum level of hospitality, empathy, and flexibility. It is sad that there is absolutely no consideration for guests with special dietary needs. If you require accessibility or any modifications to your meal, I strongly advise avoiding this restaurant.

One star because zero...