If you’ve ever eaten at a beach restaurant, or chiringuito, in or around Malaga in summer, then you’ve probably seen, smelled, or tasted an espeto of sardines. This is a traditional way of cooking freshly-caught sea fish, most often sardines but also sea bream and even shellfish and calamari, speared on a long flat stick (espeto or espetada) and barbequed over a hot fire on the beach. The espetos of sardines look especially beautiful, with rows of shiny silver fish turning golden in the heat. Espetar means to spear, drive through with something.

San Roque offers the choice from dramatic, wide open expansive deserted beaches to the beauty, interest and facilities of a Mediterranean cove.