Espinaler is the historic tavern at the foot of the Nacional II road in Vilassar, renowned for the sauce, the Ventureta recipe, used to dress cockles. Miquel Tapias, fourth generation, defines it as a ‘multi-business’, because they have three bars and two shops, but the bulk of sales is wholesale: of sauce and a wide range of tinned seafood (cockles, mussels and cockles).
seafood (cockles, mussels, razor clams) and vegetables (asparagus). This is the division they have set out to boost, both in terms of product range and international expansion.
The own brand grew with vegetables (asparagus from Navarre), potato chips (made in Soria) and vermouth (from Reus). There is also a Llopart cava under the Espinaler brand, and there are plans for an oil from Les Garrigues, and perhaps also a craft beer. ‘We want to put our label on any quality product, to create a small gourmet empire’.
