This is the perfect combination to discover the complex flavors behind three types of sturgeon caviar.
The beluga caviar comes from the huso-huso sturgeon. It take 18 to 20 years to harvest a femele beluga. Delicate salty flavor followed by rich, buttery and creamy touches with an incredibly refined after-taste
The Oscietra caviar comes from the Russian sturgeon (Acipenser gueldenstaedtii). It is appreciated by connoisseurs all over the world and is the second most expensive caviar behind the world's most expensive caviar from the beluga. It has a unique, saturated taste with a slight nutty note. It comes in colors of grey, brown and olive with golden highlights.
The Siberian caviar comes from the Siberian sturgeon (Acipenser baerii). It is characterized by an intense aroma that will satisfy the most demanding caviar gourmet. It comes in shades from black to light brown.
All caviars are prepared with the traditional "Malossol” method.