125 years of history

Birth of Espinaler - 1896

Espinaler was born in 1896, when Miquel Riera y Prat moved from his farmhouse, located near the ‘Espinal’ bridge in Argentona, to settle in Vilassar de Mar (Barcelona), a town located by the seaside.

He opened Tavern Espinaler, where wine was served. It was a typical Mediterranean establishment: small and cozy with a rustic and community-oriented atmosphere. And with the passing of time, generation after generation, this ambience continues to prevail.

In 1907, thanks to the hard work of Miquel Riera y Prat, Espinaler earned a license to sell tobacco. This gave a significant and pivotal push to the family business.

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Nacimiento
1896
Vermut
1896
La salsa Espinaler
1946
Conservas
1980
Expansión

Francisca Riera Fornells - 1930

Francisca Riera Fornells took the reins of the business

His daughter, Francisca Riera Fornells took charge of the family business. Apart from her professional duties, she was a widow with four children, and had many challenges to face during the period of the Spanish Civil war.

Joan Tapias Riera - 1946

After the Spanish Civil war, Joan Tapias Riera took charge of the family business and lead a momental change. He introduced one of the best vermouths of the time to the family business. As Espinaler began serving and distributing it, it became a highly popular reference locally.

Ventureta Roldós - 1952

Ventureta Roldós, wife of Joan Tapias, created the unique formula of the Espinaler Sauce. A combination of the best quality vinegar, red pepper, black pepper and carefully selected spices. 

With the passing of time, the Espinaler Sauce began to receive more and more acknowledge for its perfect role in seasoning canned seafood, salads, olives, chips, etc. Today, it is internationally recognised as the Espinaler’s flagship product.

Miquel Tapias Roldós, biznieto del fundador, toma las riendas del negocio en los años 70. Con él se inicia una revolución en el Espinaler: empieza a viajar a Galicia para seleccionar personalmente el mejor marisco en las subastas. Así se da el pistoletazo de salida a la comercialización de las conservas bajo la marca Espinaler. En el año 2000 se inicia la expansión de las conservas Espinaler por gran parte del territorio español. También en el año 2000 se inaugura la nave-taberna-almacén en Vilassar de Mar: una nave de 1.300 m2 donde se puede encontrar toda la variedad de productos Espinaler, con más de 200 productos de marca propia y una selección de los mejores productos gourmet. En total, más de 4.500 referencias que conforman el imperio gourmet de la nave del Espinaler. En el año 2011, el Espinaler inaugura una nueva nave-taberna-almacén en Badalona.

AÑOS 70

Revolución

Expansion 2000

Espinaler preserves began extending its reach nationally, covering a large part of Spanish territory. And the gourmet store-tavern-warehouse, with an expansive size of 1,300m3 in Vilassar de Mar, was inaugurated.

Best Gourmet Store 2012

The Espinaler Store was awarded the Best Specialty Gourmet Shop in Spain at the Gourmets Fair in Madrid.
Subsequently, Espinaler’s international expansion began. The company currently exports its products to over forty different countries across five continents.

David and Miki Tapias 2000

Today, David and Miki Tapias, great-great grandsons of the founder, are the fifth generation to follow and maintain the same principles that characterised the family business since 1896: offer a product of the highest quality, elaborated and packaged at its optimum moment.