La Temporada, meaning ‘the season’, is our celebration of key moments in the Spanish culinary calendar, brought to life with live-fire cooking.

In 2025, the series began with a Catalan calçotada to welcome the first spring onions, followed in May by the Almadraba – the traditional Bluefin tuna harvest. In November, Fiesta de la Matanza marked the start of the pork-curing season, a cornerstone of Spain’s rural food traditions.

Next in the series, on Wednesday 13th May, will be the La Temporada 04: de Espetos, inspired by the coastal cooking traditions of Málaga. This edition celebrates the espetos – sardines skewered on bamboo canes and grilled over open wood fires on the beach, a hallmark of Andalusian summers.

The evening will be held at Parrillan Coal Drops Yard, where the menu will be cooked over the restaurant’s signature parrillas. Executive Chef Francisco José Torrico draws on the spirit of the espetero – focusing on exceptional seafood, wood fire, and a simple, elemental approach to cooking.