Brazilian chef Diego Gallegos has made Málaga his adopted home. Though the use of river fish in fine dining is common in Brazil, it is much less so in Spain. From his restaurant on the top floor of the Doubletree Hotel, Gallegos pursues the unique task of crafting a cuisine based on reviving the use of the river fish of Andalusia. His tasting menu features products such as tench, trout, tilapia, salmon and sturgeon from the people who produce Riofrío caviar.