Caviar. No compromises.
Simply because it's good – and sometimes in life you just say yes. Here in Coburg, caviar isn't a status symbol, it's a pleasure worth trying.
Our five caviars
| Caviar | Origin | Character |
|---|---|---|
| Trout caviarTrout (not sturgeon) | – | Large orange pearls, fresh with a pleasing pop. The place to start. |
| SiberianSiberian sturgeon (Acipenser baerii) | Aquaculture, Germany | Clean, delicate, “pure”. |
| Caviar d'AquitaineSiberian sturgeon (Acipenser baerii) | Aquaculture, France | Lightly nutty. |
| OssetraRussian sturgeon (Acipenser gueldenstaedtii) | Aquaculture, Germany | Nutty, creamy, intense. |
| Golden Queen (Mandarin Imperial)Hybrid of Amur sturgeon and kaluga | Aquaculture, China | Firm, golden-brown pearls, well balanced. |
Each served as a 10 g tin. Current prices are on the menu.
How we serve it
The classic way: on ice, with a mother-of-pearl spoon. Mother-of-pearl has no taste of its own – so all you taste are the pearls.
Our insider tip
Feeling a little wild? Try it on Davide's vanilla ice cream. Salty meets sweet, just like salted caramel. Insane!
AKI – a Hamburg family house since 1925
Our caviar comes from the Altonaer Kaviar Import Haus (AKI). In 1925, Max Schuldt began buying caviar straight from sailors in the port of Hamburg-Altona. Today the Rüsch family runs the house in its third generation. Their motto suits us well: the best caviar is the one you enjoy.
Frequently asked questions
How do you eat caviar properly?
On its own, from the spoon or from the back of your hand. Don't chew – press the pearls gently against the roof of your mouth and let the flavour unfold. A glass of Champagne or Prosecco rosé goes with it perfectly.
Why is caviar served with a mother-of-pearl spoon?
Mother-of-pearl is neutral in taste. Silver can give caviar a metallic note – with mother-of-pearl, all you taste are the pearls.
What is the difference between Ossetra and Siberian caviar?
Siberian caviar comes from the Siberian sturgeon and tastes clean and delicate. Ossetra comes from the Russian sturgeon, has slightly larger pearls and tastes nuttier and creamier.
Caviar on vanilla ice cream – seriously?
Yes. At Lisa Marie in Coburg, AKI caviar is served on vanilla ice cream from Davide at Eiscafé Adria. Salty meets sweet, on the same principle as salted caramel. Just try it.
Is the caviar wild-caught?
No. Sturgeon caviar today comes from aquaculture – including the caviar at Lisa Marie in Coburg. Its trade is regulated under the CITES convention on endangered species.