Premium Caviar Selection
The best caviar for your palate. Choose your signature: pure and delicate, nutty and refined, or complex with a mineral edge. Here’s a tasting guide for first-class service.
In Dubai, luxury is never one-note: it’s personal, precise. Caviar deserves the same approach. Not as a generic symbol of indulgence, but as a flavour decision, one that changes depending on the occasion, the menu, and the mood you want to create. That’s why we built this page like a tasting conversation. Because the best caviar is not “the most expensive” or “the rarest”: it’s the one that feels right on your palate and behaves beautifully on the table.
A Quick Pick Guide
- If you love clean, ocean-bright flavours and a delicate grain → choose Baikal
- If you look for a refined, nutty aroma and a crisp, confident pop → choose Asetra
- If you want chef-level complexity with mineral depth and luminous highlights → choose Kaluga Amur
Baikal Caviar
(Baeri Sturgeon)
For you who love purity, clean flavours, subtle brine, and a delicate, elegant finish.
Baikal is the caviar you reach for when you want clarity rather than intensity. Small, dark pearls with a fine, delicate grain, it’s naturally versatile: exquisite on its own, and effortless in chilled dishes.
- Taste: Pure, gently briny; refined freshness that stays light on the palate.
- Texture & appearance: Small pearls (approx. 2.5–2.7 mm), dark colour approaching black; delicate grain.
- Best moments: First-time tasting, intimate gatherings, “late-night luxury” without heaviness.
- Best uses: The purist spoon, a small taste on its own, served very cold. The pasta ritual, cold spaghetti/tagliolini, chives, a touch of butter or olive oil and Baikal right before serving.
- Serving suggestion: Think of Baikal as “precision”: minimal garnish, maximum definition.
Asetra Caviar
(Acipenser gueldenstaedtii)
For you who love sophistication, nutty aromatics, golden tones, and a crisp, lingering elegance.
Asetra is the classic choice for those who want caviar to feel expansive and composed. It’s prized for its distinctive nutty aroma and a thicker, crispier texture, an ideal centrepiece for an elevated service moment.
- Taste: Refined, delicately nutty with a briny lift; balanced and persistent.
- Texture & appearance: Medium-to-large pearls (approx. 2.7–3.0 mm), brown-to-gold with amber undertones; crisp pop.
- Best moments: Hosting with intention, gifting, celebrations where you want a “signature” tin.
- Best uses: With blinis, crème fraîche, chives on a warm mini brioche, Asetra on top at the very last second. The modern pairing with soft scrambled eggs, finished with Asetra just before serving.
- Serving suggestion: Asetra is your “conversation starter”: elegant, nuanced, unmistakably caviar.
Kaluga Amur Caviar
(Hybrid: Huso dauricus × Acipenser schrenckii)
For you who love complexity, mineral depth, luminous highlights, and a chef’s-favourite profile.
Kaluga Amur is a contemporary icon: a prized cross of two sturgeons native to the Amur River region, selected for larger pearls and a flavour that reads almost mineral, structured, intricate, and exceptionally “culinary”.
- Taste: Complex, almost mineral-like; layered and composed.
- Texture & appearance: Larger pearls (up to approx. 2.9–3.2 mm) with green and golden highlights.
- Best moments: When food is the main event, for private dining, chef-style plating at home, elevated aperitivo.
- Best uses: On potato purée, cauliflower cream, or a warm pasta, Kaluga Amur added tableside. On a scallop carpaccio or lightly dressed tartare, Kaluga as the final touch.
- Serving suggestion: Kaluga Amur is your “culinary tool”: it doesn’t just garnish, it completes a dish.
