Espinaler

Espinaler began as a small tavern in Barcelona in 1896. With time, Espinaler extended beyond simply serving these delicacies to creating a house sauce and sourcing their own seafood in Galicia. Espinaler makes selections at the peak of each season and hand packs tins to ensure the utmost care is taken. These selections, paired with Espinaler’s own aperitif sauce, will transport you to the Galician coast. Add a glass of vermouth and you’ll be back at the very beginning, Taverna Espinaler.

Romesco sauce- Made by a traditional recipe based on oil, onion, tomatoes, nuts and white wine vinegar. 6.5oz - $10

Piquillo peppers- From the orchard of Lodosa (Navarra), is roasted with direct flame. It is peeled manually, one by one, so it mantains all the properties and its genuine flavor. 8oz - $12

Green olives stuffed with anchovy- Made with “manzanilla fina” variety olives. They have previously been stoned and stuffed with Cantabrian sea anchovies giving them a great taste. The result is an excellent combination of flavours. Perfect to eat as aperitif, inside the vermouth or dip in sauce. 12oz - $6

Salsa Espinaler- red paprika and spices in a vinegar base. An Espinaler classic since 1950. 3oz - $5