The “Imperial” caviar is known for its delicate fresh flavour and nutty aftertaste, thanks to its perfectly balanced ripening (young ripening). It originates from the Siberian Sturgeon. The eggs are characterised by its splendid pearly shades. The “Imperial” Caviar is salted Mild Malossol.
This delicious selection “Connoisseurs” Caviar satisfies even the choosiest refined palates and it is most appreciated by the best connoisseurs in the world. It originates from the Siberian Sturgeon. A distinguished crispy, nutty flavour combined with a long subtle after taste, is what characterises this Caviar. Its medium-sized, dark grey to black shiny pearls, are glossy in appearance. This caviar has ripened with character, resulting in its full flavour. The “Connoisseurs” Caviar is salted Mild Malossol.
Grab the opportunity to taste this unique and fresh Caviar. Salted the traditional way, Russian Malossol (mild salting). This Caviar is packaged immediately after the mild salting process, which keeps both the taste and the nourishing property intact. Enjoy a unique, creamy and buttery flavour. With its subtle and nuanced after taste… a unique experience and a true pleasure. Ultra fresh caviar (very young ripening)
Prepared by our Russian caviar master according to the most ancient Russian tradition called Malossol, this delicious “Russian Tradition” caviar satisfies even the choosiest refined palates. This Caviar is characterised by its creamy and buttery flavour. Moscow’s absolute favourite, with its perfectly balanced ripening!
The dark pewter-grey roes of the “Oscietra Royal” are characterised by a complex and rich flavour. Its sizeable grains with a subtle taste of sea urchin and nuts, smoothly roll over the tongue. The Oscietra is considered to be one of the more notable caviars. A typical Russian MALOSSOL caviar (mildly salted).
Traditionally the largest of all Caspian pearls, the rare delicate light grey berries of the Beluga, offer an elegant buttery flavour with a mild nutty touch. The Beluga is salted the traditional way (IRANIAN MALOSSOL: mild salting) by our Iranian Caviar Masters. Its quality is the most rare and expensive, defined by the large roe and fine skin. The egg color varies from light grey to nearly black. The experience of tasting the unique flavour of Beluga caviar, exalting your sight with extraordinary large pearls, is among the most exclusive and delicious gastronomic refinements.
Caviar Server Silverplated
This silver/golden server allows you to enjoy caviar to the fullest and in style. Simply fill the server with crushed ice and enjoy the moment with your guests, while your caviar keeps the perfect temperature.
Mother of pearl spoon (12cm)
Caviar should be served with a proper spoon. This Mother Of Pearl spoon is perfect for serving caviar. It does not only please the eye but also plays an important role in serving caviar. Of course, it is not obliged to use mother of pearl spoons. However, be forewarned: Caviar connoisseurs believe metal utensils spoil the subtle taste of Caviar and they prefer to rather use plastic ware than risk sabotaging the savoury delicacy.