There is hardly any other delicacy that has such sex appeal as caviar. Sturgeon roe is considered the epitome of indulgence. The range of tastes of the caviar, which comes from the Siberian sturgeon, is diverse, depending on the salting and maturation. From mild to strong, you can find the right caviar for every palate.

The "Paris" variety is the mildest variety and only contains a little salt. It is also often referred to as "women's caviar" because women in particular appreciate its mild taste.

The classic "Tradition" is somewhat stronger than the "Paris" variety. With a little more salt, it's the perfect caviar for beginners.

The "Saint-James" variety, comparable to Iranian caviar, gets its specific aroma through the exact salting according to the Iranian model and comes very close to a classic Oscietra caviar. It has a stronger taste than the "Tradition".

The finest Prunier variety "Heritage", is particularly large and light-colored. It gets the same salting as the "Saint James" caviar, but because of its large, light-colored eggs, this caviar acquires a much more delicate taste.

“Malossol” actually means “mildly salted”. The variety is based on the Russian caviar style and is prepared with "pur sel", making it the strongest in the Punier variety.

"Royal Black" comes from a young Oscietra sturgeon and is the darkest caviar of the Caviar House. It is comparatively large, and its distinct taste is reminiscent of beluga caviar.

The "Imperial" is the rarest caviar because it comes from a more mature Oscietra. It shimmers golden, is firm, and has an incomparable taste with full aromas.

A cheaper variant is the “New York” caviar. The caviar from the white sturgeon native to American rivers is mild and particularly suitable for caviar beginners.

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