Little could Miquel Riera i Prat have imagined, more than a century ago, that the small tavern he opened in Vilassar de Mar in 1896 could become a company with as much recognition and success as Espinaler has today. In that first tavern he began to offer small glasses of wine to the people of the town, a task that his daughter Francisca would later continue, but it was the third generation, represented by Joan Tapias, who would take the great leap and begin the path that led to the Espinaler of today. He decided to make his own vermouth and to accompany it with tapas, introducing top quality Galician preserves.
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