Spanish organic caviar,

history, exclusivity and sustainability

Appreciated all over the world by discerning palates

Our caviar is a caviar produced in Spain, specifically in Granada. With a smooth texture and a pure, clean taste, it is a caviar that explodes pleasantly on the palate. An exquisite delicacy, for those who know how to appreciate it and wish to savor a sublime experience.

The first organic caviar

and one of the best in the world

A symbol of prestige since Antiquity

Consumed by Cossacks, admired in classical Rome for its curative properties and elevated to a luxury icon by the Russian aristocracy in the 18th century, it reached its peak in Europe after the 1917 Revolution, when exiles introduced it into the salons of Paris and Monte Carlo.

Caviar in Spain: an autochthonous sturgeon

In the 1930s, the Russian expert Theodor Classen arrived in Coria del Río with the aim of producing a caviar of comparable quality to the Russian one, using the sturgeon Acipenser naccarii, a species native to the Guadalquivir. Subsequently, the Domezain family continued this tradition, reintroducing sturgeon and encouraging their breeding in captivity, which aroused great scientific interest.

The evolution of production: sustainable caviar

Beginning in the 1990s, an international decree listed the sturgeon as an endangered species, prohibiting it from being fished in the wild. This marked the beginning of a new era in caviar production, moving its origin to specialized fish farms.

An exclusive product with a Spanish seal

Contrary to the popular belief that the best caviar comes only from Russia or Iran, Spain has positioned itself as a benchmark in the production of high quality caviar. Currently, most of the caviar on the market comes from fish farms, while China has become the largest producer of imitations marketed under Russian or Iranian labels.

Highly valued in the world’s haute cuisine

Caviar production requires patience and precision: only females produce caviar and it can take more than nine years to start producing it. This meticulous process is what makes caviar an exclusive product, valued in haute cuisine worldwide.

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