Popular wisdom suggests that the months without the letter 'R' (May, June, July, and August) are the most suitable for enjoying espetos. This belief is based on the diet of sardines during this period, when rising water temperatures and the breeding cycle of other species enrich their food sources, leading to higher fat content and, consequently, a more intense flavor.
The Guía Repsol has highlighted four beach bars in the province of Málaga that have been awarded a 'Solete', recognizing their excellence in gastronomic offerings, particularly in the preparation of espetos.
“"This place has found the perfect recipe for happiness: its exquisite decoration under camouflage awnings, its delightful musical playlist, its informal atmosphere, and the touch they give to cocktails accompany a gastronomy that balances local produce with international proposals."
Among the recommended establishments is Sonora Beach in Estepona, praised for its ambiance and gastronomy that blends local products with international proposals. Its espetos, cooked over an olive wood fire, are a highlight of its menu.
In Rincón de la Victoria, Avante Claro stands out as a reference for its grilled dishes and its offering of fried fish and sardine espetos, complemented by a varied selection of seafood and wines. Meanwhile, El Cabra, a historic spot on Pedregalejo beach in Málaga city, is noted for its fried fish and espetos of various species, as well as local seafood and rice dishes.
Finally, La Escollera, also in Estepona, is recognized for its location next to the Punta Doncella lighthouse and the fish market, offering excellent fried fish and fresh seafood, including sardine espetos that are also prepared in marinade.
