House of Caviar & Fine Food are purveyors of caviar since 1999, supplying the world’s most prestigious hotels, restaurants, and specialty retailers across Europe. Their reputation is built upon a commitment to excellence and a meticulous selection of the finest caviar.

Since the prohibition of wild caviar trading in 2010, all commercial caviar is sustainably farmed. Yet, for House of Caviar & Fine Foods and their years of expertise working with caviar masters, it would be difficult for even the most discerning customer to distinguish between wild and farmed caviar. Today, caviar is simply caviar again.

House of Caviar & Fine Foods set strict husbandry conditions when partnering with caviar farms. Key among these is an open-water system, enabling the sturgeons to swim freely in the flowing waters of rivers, lakes, or open seas. This natural habitat, coupled with a diet rich in water-borne nutrients and exposure to the rhythms of the four seasons, ensures their caviar’s remarkable taste and texture.

Following the natural cycle of the sturgeon, harvesting caviar is done twice a year during spring and fall. During these crucial periods, experts reside on-site at the caviar farms, selecting the right sturgeons, delicately harvesting their eggs, and overseeing their transformation into caviar.

Only excellence suffices at House of Caviar & Fine Foods. Their professional work ethic and stringent quality standards have earned them deserved recognition as leaders in the world of caviar.