Caviar: Irresistible droplets of pure decadence

Luxury from the sea, as some call it, is a product unattainable to many. Due to limited availability and superb taste, it is popular yet quite expensive. If you’re a newbie when it comes to caviar, don’t let its reputation scare you off; there’s a perfect type for every palate. All you have to do is find it!

Delicious but extremely expensive

During classical antiquity, this delicacy was considered a synonym for luxury, even thought to be the food of gods. Caviar is roe or, put simply, fish eggs. The most quality roe comes from sturgeon, found only in the northern hemisphere, mainly in the Caspian Sea. After WWII, caviar was recognized by the elite outside of Russia, so a mass export followed. Consequently, the sturgeon almost came to extinction, and the price of caviar reached its peak. There are a few types of caviar today, with Almas, Beluga, Osciètre, and Sévruga being of the best quality and, accordingly, the most expensive. The price is determined by the type of fish, the color, the size, and of course, the taste.

The appearance, texture, and taste of caviar will blow you away

Because it’s tiny and round eggs, caviar resembles gems on the plate. The salty taste will be best with a slice of toasted bread. Due to its magnificent looks and peculiar taste, caviar is ideal for starters and spreads or simply for decoration. Our chef Mićo adores using this culinary gem for decorating his creations. Given its delicacy, a tender treatment is needed and the rules must be obeyed to preserve the distinctive taste. Our chef is aware of that, so he uses it with utmost care to enhance his tuna tartare, ceviche, and tuna tika taka.