The grand final of the XII Costa del Sol Espetos Competition will be held on Saturday, August 1, at Playamar beach, between the beach bars Sal Marina and Casa Paco, featuring a popular espetada and affordable prices.
Torremolinos is preparing to host a new edition of the Costa del Sol Espetos Competition, which this year reaches its twelfth edition. The event, organised by the Torremolinos City Council along with the local Business Circle, is sponsored by the Málaga Provincial Council through Sabor a Málaga, the Andalusian Government, and the Association of Municipalities of the Western Costa del Sol, as well as numerous collaborating companies.
The grand final will take place on Saturday, August 1, from 18:00 to 00:00 at Playamar beach, specifically in the area between the beach bars Sal Marina and Casa Paco. During the day, attendees will be able to enjoy espetos and drinks at popular prices in a public espetada.
The competition will bring together the best professional espeteros from the Costa del Sol, both from the eastern and western areas. Representatives from municipalities such as Málaga, Torremolinos, Benalmádena, Fuengirola, Mijas, Marbella, Estepona, Manilva, Casares, Rincón de la Victoria, Vélez-Málaga, Algarrobo, Torrox, and Nerja will participate. All of them will compete for the title of best espetero of the Costa del Sol.
The jury for this edition is made up of recognised professionals from the gastronomic sector. Among them are Luis Villatoro, commercial director of La Opinión de Málaga; Romina di Lorenzo, vice president of MAHOS and director of several restaurants in Málaga and Copenhagen; Juanjo Carmona, chef and owner of the restaurants Aviva, Flour, and Salitre, awarded the 'Cooking the Sea' prize at Madrid Fusión; Andrea Ruiz, food content creator under the profile 'Dónde comer muy rico' and the podcast 'Chef News'; Alejandra Pérez, owner of a catering company of the same name and the restaurant El Ambigú de La Térmica; and Sebastián Martín, owner of the restaurant Chin Chin Puerto and seafood expert. The presentation of the jury was conducted by food critic Nacho Sandoval.
The prizes for the winners amount to €1,000 and a trophy for the first place, €500 and a trophy for the second, and €300 and a trophy for the third. With this initiative, the Torremolinos City Council aims not only to recognise the work of espeto professionals but also to promote this traditional culinary technique of the province.
During the presentation event, which took place on July 22, the 'Espeto de Honor 2026' was awarded, which this year went to the establishment Los Mellizos, in Torremolinos, run by the Montes brothers. The award was presented by the first deputy mayor and councillor for Tourism, Marta Huete; the deputy for Security and Emergencies of the Málaga Provincial Council, Luis Rodríguez; and the president of the Business Circle, Adolfo Trigueros.
Ramón Montes, on behalf of Los Mellizos, thanked for the recognition and highlighted that they have been participating in the competition for twelve years, aiming to reach twenty. For her part, Marta Huete emphasised the importance of the event: “This event is important because it brings together gastronomy, culture, tourism, and promotion.” Likewise, both Huete and Trigueros highlighted that this edition is the first they have organised jointly with the Torremolinos City Council and the Business Circle.
The competition not only aims to choose the best espetero but also to highlight a way of cooking fish that is a hallmark of the Costa del Sol. Attendees at the final will be able to enjoy a unique gastronomic experience in a beach setting, with the opportunity to taste freshly made espetos at popular prices. The event promises to be an attraction for both the residents of Torremolinos and the tourists visiting the area during the peak summer season.
With this initiative, Torremolinos reinforces its commitment to promoting tourism through gastronomy, combining tradition and leisure in an event that has already become established in the summer calendar of the Costa del Sol.
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