A complete journey through six distinct sturgeon caviars.

A side-by-side tasting reveals how species, age and maturity influence grain size, texture and flavor. The selection spans an exceptional spectrum—from delicacy and restraint to layered depth, richness and opulence—offering a rare opportunity to experience the breadth of classic caviar in a single tasting. 

Includes:

Beluga Caviar
(Huso huso)
Silvery-grey grains with a supple yet resilient texture. Rich and buttery, with remarkable depth and lasting elegance. 
 
Kaluga Caviar
(Huso dauricus)
Strikingly large, olive-toned grains with a silky texture. Full-bodied and sophisticated, combining creamy richness with savory umami and lingering complexity. 
 
Ossetra Caviar
(Acipenser gueldenstaedtii)
Grains ranging from olive green to warm golden tones. Complex and composed, with gentle marine depth and a characteristic nutty finish. 
 
Sevruga Caviar
(Acipenser stellatus)
Delicate grey grains ranging from dark to light tones. Intensely marine, with pronounced brininess, silky oiliness and a bold, distinctive character. 
 
Royal Baerii Caviar
(Acipenser baerii)
Dark-grey grains with a pure, elegant flavor. Subtly briny and pleasantly mineral, with lingering smoothness. 
 
White Sturgeon Caviar
(Acipenser transmontanus)
Smooth and delicate, with gentle creaminess, light buttery notes and a refined, approachable flavor.
 
Recommended tasting order
 
White Sturgeon → Royal Baerii → Sevruga → Ossetra → Kaluga → Beluga