It is the ideal condiment for all kinds of preserves, potatoes and olives. Espinaler have been making it since 1960 with the same recipe: a unique, exclusive and familiar formula. Originally born as the perfect complement for canned seafood, potato chips and olives, today consumers of the Espinaler confess to use it for many other things: on salads, on esqueixada of cod, on fried eggs , in gazpacho, on potato omelettes, on squid a la romana, on anchovies, etc, etc.
It is a unique sauce that many have tried to copy, without success, and that has become an icon throughout Catalonia.
Sited in Vilassar de Mar (Barcelona), Espinaler is famous both for its tavern and for its top-quality seafood preserves from the Galician estuaries, as well as its well-known sauce for dressing these seafood conservas.
The Espinaler brand was born in 1896, when Miquel Riera moved to Vilassar de Mar and opened the Espinaler tavern. Miquel Tapias Roldós, the founder’s great-grandson, took over the reins of the business in the 1970s and started to travel to Galicia to choose the best shellfish in person at the auctions. This was the start of the marketing of Espinaler canned seafood preserves, also know as Conservas. Now run by the fifth generation of the Riera family, the Espinaler tavern and shop has been voted the best Specialized Gourmet Shop in Spain.
This tuna is hand caught in the Galician Rias, Spain. 'Ventresca' refers to the belly...
We have another version of the tuna pâté. For this version, we take the usual...
Made from Atlantic and Mediterranean sardines, this pâté is all about bringing happiness to your...