There are signs that mark the beginning of good weather. Longer days. Bluer skies. A craving for the sea—and for espetos. Because when months without R arrive at Lobito de Mar, we know something changes. There’s a scent of summer in the air, of glowing embers, of sardines sizzling over the sand, of sliced lemons and salt.
May is the month that confirms it. The “R” is gone. The heat stays—and so do the espetos.
It’s the exact moment when hunger, nostalgia, and the longing for sunshine align.
A table facing the sea. An ice-cold beer. An espeto worth waiting for. And when it finally arrives, it does so in glory. Crispy on the outside, tender on the inside. A taste that takes you places. A ritual that might seem simple, but isn’t. Because making an espeto isn’t just about skewering a sardine. It’s fire, it’s time, it’s breeze. And in May, all of that comes alive at Lobito de Mar.
Espetos under the sun
Here, the espeto is tradition. Every turn of the skewer, every pinch of salt, every glowing coal—each moment tastes like summer. And just like that, May welcomes us into a season of long laughs, lazy Sundays, and everything tasting better when cooked over fire.
Here, espetos tell stories that begin in beach bars and stay with you forever.
So when you hear “espetos,” think of May. Think of sunshine. Think of Lobito de Mar.
Because here, months without R are meant to be celebrated at Lobito de Mar. To be lived. To be savored—with your hands, and with your soul.
It’s the season that reminds us the best is yet to come. That happiness can be served in a beer glass. That a freshly grilled espeto says more than a thousand words. And that May smells of smoke, salt, and promise.
A promise of summer, the unhurried days, true flavor and those special things that only happen at Lobito de Mar.
