A quiet lineage, kept by women of taste.

Our caviar is sourced exclusively from a celebrated maison in Riga, Latvia, whose masters have practised the art of sturgeon breeding and black caviar processing for more than twenty-five years.

Their story began at the start of the 1990s. Generations of expertise in sturgeon breeding were carried north and replanted in the Baltic countries, where pristine, unhurried waters and the strictest European controls allow each fish to grow into its slow, considered maturity. The result is a caviar of remarkable purity — produced all year round, never frozen, and entirely free from antibiotics or GMO feed.

From those Latvian waters Caviaclub curates, by the spoon, the finest expressions of black caviar — and delivers them to your table with the discretion of a private hostess. Caviare to the general, as Hamlet had it, was never our intention.

What we promise

• No antibiotics. Each fish is monitored to guarantee the optimal environment for breeding and growth.
• Always fresh. Year-round controlled harvest — never a frozen tin.
• Tailored. Salt level, packaging and presentation arranged to your preference.
• Fully traceable. Every tin carries its CITES lot: species, origin (LV), year and house.