Encuentro de los mares


Sustainable gastronomy: gastro-aquaponics

The talk by the Sollo chef will focus on gastroaquapony, a combination of gastronomy and aquapony.

Sollo has sustainable facilities next to the restaurant, with an integrated model of cultivation of freshwater fish and vegetables to obtain a permanent supply, monitoring species timelines, sizes and quality. 

This system involves an integrated combination of the production of vegetables and fish in a closed recirculation circuit containing more than 12,000 litres of water, where the tanks breed singular freshwater fish species and more than 2,000 plants of every kind.