Caviar is the salted roe of sturgeon fish. Genuine caviar comes exclusively from sturgeon species and is prized for its delicate texture, buttery flavour and luxurious dining experience.

Kaluga and Royal Select are excellent choices for first-time buyers thanks to their balanced flavour and approachable character. They provide a refined introduction to premium caviar.

Caviar is best served chilled, ideally between -2°C and +2°C. Enjoy it with blinis, crème fraîche or lightly buttered toast. Mother-of-pearl spoons are recommended to preserve its delicate flavour.

Keep unopened caviar refrigerated between -2°C and +2°C. Once opened, consume it within 2–3 days for the best taste and texture.

Freezing is not recommended, as it may negatively affect the texture and flavour of the roe.

Champagne, dry sparkling wine and premium vodka are classic companions. Their clean and crisp profiles complement the rich flavour of caviar.

Each variety offers a unique flavour profile, texture and pearl size. Beluga is known for its creamy richness, Kaluga for its buttery balance and Oscietra for its elegant nutty notes.

For a tasting, allow around 20–30 g per person. For a luxurious main experience, 30–50 g per guest is a common recommendation.