We are the Brand Store for the biggest brands
Founded in 2014
We offer 3 delivery methods:
*For delivery tomorrow (Monday-Saturday), please have your order no later than 13:00
We ship orders in approved packaging, which means that the risk of broken bottles is kept to a minimum. However, should the accident happen, GLS will return the package to us before it is delivered to you. We will then send you a new order at no extra charge.
Delivery outside Denmark:
We have GLS as business partner, which collects orders from us daily with expected delivery the 1-4 business days later.
We deliver to the following countries outside Denmark's borders: Austria, Belgium, France, Germany, Italy, the Netherlands, Poland and Spain.
Soft and creamy with a long aftertaste
Oscietre is the finer and more delicate Caviar aimed at the discerning soul. Oscietre comes from the sturgeon acipenser Gueldenstaedtii. The caviar characterized by its more robust eggs. A distinctive characteristic of Oscietre is that the eggs will always vary in the color spectrum from golden brown to 'golden'. The taste experience is soft, creamy with a long aftertaste of umami, nut and butter notes. Ideal to enjoy neat, but also works well on a butter-fried blinis from Kaviari.
We ship Caviar Monday-Thursday.
Order no later than Thursday at 10:00 for Friday delivery.
Or pick up in our store Monday-Saturday. See more store info here
See the title of the product
When you receive your caviar from us, you must immediately take it out of the flamingo box and place it in the back of the fridge. At the back of the fridge there is 0-4C, which is the temperature at which caviar should be stored.
If you store the can at the back of the fridge, it can last until the minimum best-before date, which you will find under the can. However, this is provided that you do NOT open the can.
1. The can of Caviar is taken out of the fridge and placed on the table (without ice or cooling underneath).
2. The spoon, which is made of mother-of-pearl or wood, is taken out and now the tasting can begin.
3. When the can has been opened, we recommend mixing the Caviar carefully in the can, this is done by sticking the spoon vertically down the edges and carefully lifting up and over the middle. In this way, you get to mix it well and carefully around, which means that the salt and oil are distributed evenly in the can instead of being extra present along the edges of the can.
4. To avoid damaging the Caviar, stick the spoon vertically into the tin and place the Caviar pearls on the back of your hand, where you can see the colors and clarity of the pearls before you let the pearls burst against the palate.
Cooling of the Caviar is not used during the tasting, as we want to experience the Caviar taste and texture becoming stronger and creamier as it gains temperature and oxygen.
Kavari Paris matures their Caviar for approx. three months, which gives great flavor and a delicate creamy texture.
Watch the video below and learn more about this process.
Located in the heart of Paris, you will find Kaviari. Kaviari is one of the most prestigious and traditional names within Caviar. More than 40 years of experience, expertise and know-how. Caviar is served at most of the three-star Michelin restaurants in France.