Costa del Sol looks for new espeteros to preserve one of its most traditional trades

The espeto is one of Málaga’s great gastronomic symbols, but the profession behind it is facing a delicate moment. Beach restaurants along the Costa del Sol and parts of the Granada coastline need new professionals capable of keeping alive a technique that requires experience, patience and a deep understanding of fire.

The lack of generational replacement is a growing concern for the hospitality sector, especially during the busiest tourist months, when sardines grilled on espetos become one of the most popular dishes among residents and visitors.

A trade born by the sea

The work of an espetero goes far beyond placing sardines on a skewer. The technique requires knowing how to choose the fish, thread it correctly onto the cane, control the distance from the embers and adjust the cooking point depending on the wind, heat and size of each piece.

This tradition has its roots in Málaga’s old fishing neighbourhoods and is especially associated with areas such as El Palo, where the espeto has formed part of local culture since the 19th century. Traditionally, sardines are grilled over olive wood in small boats set beside beach restaurants.

Courses and competitions to attract new professionals

To prevent the trade from disappearing, several initiatives are promoting specialist courses and activities to raise awareness of the profession. The aim is to train new espeteros and present this career path to young people, hospitality workers and fans of traditional cooking.

One of the pending challenges is to increase the presence of women in the profession, where they remain underrepresented. Although there are women working as espeteras, they are still a minority in a trade that has historically been dominated by men.

The sector also hopes that gastronomic competitions and professional gatherings will help give greater visibility to this role. The Costa del Sol Espeto Competition, whose next final will take place on 1 August in Torremolinos, has become one of the most important events for recognising the best espeto masters.

A key tradition for beach restaurants

The future of the profession is essential for beach restaurants, as the espeto is one of the main attractions of Málaga’s summer cuisine. Although it is often said that the best months to eat sardines are those without the letter “r” in Spanish, demand remains high for much of the year.

Preserving this technique means more than protecting a recipe. It also means keeping alive a way of cooking linked to the landscape, tourism, maritime memory and the identity of the Costa del Sol.

📍 Area: Costa del Sol and Granada coastline.
🔥 Trade: espetero.
🐟 Signature dish: sardines grilled on espetos.
🌿 Traditional technique: fish skewered and grilled over olive wood.
👩‍🍳 Challenge: attracting new professionals and more women to the trade.
🏆 Next key event: Costa del Sol Espeto Competition, 1 August in Torremolinos.

The information comes from the article published by Canal Sur and from details available on the official Costa del Sol Espeto Competition website.