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Caviar collection

Diamond (Russian) sturgeon (Acipenser gueldenstaedtii), also known as the diamond sturgeon. The fish: The wild ones can be found...
True caviar appreciators consider Kaluga Caviar to be the most valuable among the rest of...

The art of caviar making

is a delicate process that produces one of the most prized and luxurious foods in the culinary world. At Caviart, we craft caviar from the two most
renowned and sought-out Sturgeon species.

Connoisseur and Gourmet Experts

Michael Novikov


There is an opinion that any caviar should be washed down with sparkling wine. This is because sparkling wines have the ability to cleanse the receptors and are great with most dishes, especially salty ones. The constant companions of caviar are Champagne, Cava and Prosecco and other wines made by the traditional method. The taste of caviar also has a lot of marine, iodine shades, so the second way is to choose wines the same way as for oysters - with brackish and mineral notes: it can be sparkling from Penedès or classic whites from the Chablis region.

Andrew Jourdain


It is generally accepted in society that caviar is best served with pancakes and eggs, but I suggest trying this unusual combination, you will see that there can be more serving options. The delicate, salty, mineral flavor of caviar is the perfect companion for burrata cheese. Caviar goes well with creamy textures, so don't be afraid to experiment with new combinations, you can discover a completely new taste and surprise your other gourmets. Don't forget to add half a spoonful of extra virgin olive oil, sea salt and finely chopped chives.

Seong Jung

sushi chef

Working with seafood is a whole separate world of flavor combinations and the success of a dish depends on the quality of the ingredients. I fell in love with Kaluga caviar and use it extensively in my best creations. It has a delicate and noble taste, large eggs, bursting in the mouth and spilling with creamy salty juice, produce an indelible effect on taste buds. This is a hit in the world of caviar and I am glad that now there is an opportunity to use such caviar more often, since it is produced on sustainable aqua farms without harming wild sturgeon breeds.


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