An espetero is the person who prepares and grills espetos, a traditional technique of the Andalusian Mediterranean coast, especially in Malaga. It consists of stringing sardines or other fish (such as sea bream or sea bass) on long metal rods or poles and roasting them stuck in the sand, leaning in front of the wood embers, usually in fishing boats adapted as grills. The espetero controls the distance, the inclination and the cooking time so that the fish is juicy and with crispy skin. It is a trade that combines skill, intuition and respect for this ancient seafaring custom from Malaga.

The Puerto del León is an emblematic mountain pass for cyclists in Malaga, with a balanced profile (approx. 16 km at 5-6%), demanding sections, good asphalt and natural surroundings. Recommended for those looking for a technical challenge and spectacular scenery, with refreshment options and a fun descent. Ideal to do it early in the morning to avoid traffic and heat.

I'm not particularly fond of Andalusian ferias, nor the heat of August. However, I went to the “Feria de Día” version of the 2024 Málaga feria, held during the day in the centre of the city, and was dazzled by the atmosphere and the colours of the event.