Espinaler
The culture of the Catalan apéritif, since 1896.
Their products →
A house, a region
In 1896, Miquel Riera y Prat settled in Vilassar de Mar (Barcelona) and opened the Espinaler tavern, a rustic, family place where wine and vermouth were served to the villagers. The name comes from a nearby farmhouse by the Pont de l'Espinal, in Argentona.
It is a Catalan house: the brand and the company are from Vilassar de Mar, in Catalonia. While Espinaler selects its seafood in Galicia, it was never a Galician brand — its sourcing is Galician, its heart is Catalan.
In the 1970s, the fourth generation (Miquel Tapias Roldós) transformed the house: he travelled to Galicia to personally choose the best seafood at the fish auctions. The premium Espinaler cannery was born. Today, the fifth generation (David and Miki Tapias) is at the helm.
How they work
The Espinaler Sauce, created in 1952 by Ventureta Roldós in the historic tavern, has become an icon of the Mediterranean apéritif: top-quality vinegar, red paprika, black pepper and selected spices.
The preserves are packed by hand to preserve the best of the sea, prepared and canned at their optimal moment.
Why we chose them
Five generations of the same family since 1896, become a reference of apéritif culture: the sauce and the preserves.
A personal selection of seafood at the Galician fish auctions, with a demand for the very highest quality.
