{"id":2850,"date":"2026-07-10T08:17:50","date_gmt":"2026-07-10T08:17:50","guid":{"rendered":"https:\/\/higuerondevelopments.com\/?p=2850"},"modified":"2026-07-10T08:18:46","modified_gmt":"2026-07-10T08:18:46","slug":"proyecto-sostenible-acuaponia","status":"publish","type":"post","link":"https:\/\/higuerondevelopments.com\/pl\/proyecto-sostenible-acuaponia\/","title":{"rendered":"De la semilla al plato: el restaurante donde se cr\u00edan los pescados"},"content":{"rendered":"\n

El proyecto que puso en marcha hace diez a\u00f1os\u00a0el chef Diego Gallegos en Sollo<\/strong>\u00a0(Fuengirola, M\u00e1laga) se ha consolidado como todo un referente de la sostenibilidad. A trav\u00e9s del sistema de acuapon\u00eda cr\u00edan, desde la semilla al sacrificio, los pescados de agua dulce que sirven en el men\u00fa degustaci\u00f3n, donde el caviar ecol\u00f3gico de Riofr\u00edo sigue teniendo gran protagonismo.<\/p>\n\n\n\n

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El proyecto que puso en marcha hace diez a\u00f1os\u00a0el chef Diego Gallegos en Sollo\u00a0(Fuengirola, M\u00e1laga) se ha consolidado como todo un referente de la sostenibilidad. A trav\u00e9s del sistema de acuapon\u00eda cr\u00edan, desde la semilla al sacrificio, los pescados de agua dulce que sirven en el men\u00fa degustaci\u00f3n, donde el caviar ecol\u00f3gico de Riofr\u00edo sigue<\/p>\n","protected":false},"author":2,"featured_media":2857,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_uag_custom_page_level_css":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-2850","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"acf":[],"yoast_head":"\nDe la semilla al plato: el restaurante donde se cr\u00edan los pescados | Higuer\u00f3n Developments<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/higuerondevelopments.com\/pl\/proyecto-sostenible-acuaponia\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"De la semilla al plato: el restaurante donde se cr\u00edan los pescados | Higuer\u00f3n Developments\" \/>\n<meta property=\"og:description\" content=\"El proyecto que puso en marcha hace diez a\u00f1os\u00a0el chef Diego Gallegos en Sollo\u00a0(Fuengirola, M\u00e1laga) se ha consolidado como todo un referente de la sostenibilidad. 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