The Essence
of Black Caviar SHOP NOW The Essence
of Black Caviar SHOP NOW

clean, briny clarity — best value among sturgeon caviars

Sturgeon Caviar — Species & Selections Sevruga Small, elegant pearls

Beluga

Very large, steel-grey pearls; low salinity and velvety mouthfeel — naturally rarer, therefore higher priced.
more

Beluga Albino

Ivory-to-gold pearls from an exceptionally rare lineage — produced in tiny quantities; the most expensive.
more

Imperial (Ossetra)

Top-grade Ossetra chosen for uniform size and depth of flavor — premium within the Ossetra range.
more

Ossetra (Asetra)

Medium grains with buttery, nutty complexity — classic profile and step-up in price.
more

Royal Beluga

Elite cut of Beluga with the largest, most even grains and exceptional creaminess — priced above standard Beluga.
more

Sevruga

Small, elegant pearls; clean, briny clarity — best value among sturgeon caviars.
more

Asetra Gold

Selected Ossetra with golden tones and finer texture — rarer color & larger grains, slightly higher price.
more

Discover the perfection of black caviar

Made from 100% natural caviar—nothing else.

Shop now

Popular Products

For the world’s most refined tables

Crafted in Iran: Sevruga, Ossetra, Beluga — hand-selected for purity and texture.

Shop now

Iranian Origin

Harvested in Iran from Caspian sturgeon—the historic birthplace of the world’s most prized caviar. Mineral-rich waters and centuries of know-how deliver naturally superior pearls. Curated in Geneva for peak freshness.

Established 2010

For 15 years we’ve focused on one craft: exceptional Iranian caviar. Steady refinement and rigorous selection ensure consistent quality in every tin.

Handcrafted Tradition

Every step is done by hand—selection, sieving, washing, salting, tinning—in small batches. Skills passed from master to apprentice preserve grain integrity and flavor, which is why our caviar rightly commands its price.

Our Story

Founded in 2010 on Iran’s Caspian coast, Soghateh Gilan was born where sturgeon and craft have lived side by side for generations. In this humid, sea-kissed province between the Alborz mountains and the Caspian, caviar is a discipline of patience: small harvests, careful grading, hand salting, hand tinning. Fifteen years on, we remain a house of artisans—limited, uncompromising, and true to Persian tradition.

Read more

WHAT PEOPLE ARE SAYING

“Pearls that burst with clean Caspian salinity—utterly precise.”
— B. Laurent, Executive Chef, Paris, 2011

WHAT PEOPLE ARE SAYING

“Ossetra Gold: warm hazelnut, gentle butter, a graceful finish.”
— S. Keller, Sommelier, Zurich, 2013

WHAT PEOPLE ARE SAYING

“Sevruga with a bright, elegant snap—our aperitif staple.”
— H. Weber, Restaurateur, Hamburg, 2015

WHAT PEOPLE ARE SAYING

“Beluga Albino: silk on the palate; luminous, rare, unforgettable.”
— L. Romano, Private Client, Milan, 2016

WHAT PEOPLE ARE SAYING

“The most consistent grains we serve—true, even, and pristine.”
— T. Bennett, Hotel GM, London, 2017

WHAT PEOPLE ARE SAYING

“From the first aroma—fresh sea breeze. Grains separate perfectly, no excess oil, no harshness—just a long, mineral purity.”
— A. Petrov, Chef de Cuisine, St. Petersburg, 2018

WHAT PEOPLE ARE SAYING

“We poured frozen vodka beside Beluga Royal. Low salinity lets the texture lead; the room went silent, then applauded.”
— M. Dupont, Event Caterer, Geneva, 2019

WHAT PEOPLE ARE SAYING

“Asetra Imperial layers flavor beautifully: toasted nuts, a hint of cream, then a lifted, almost floral finish.”
— N. Al-Sayegh, Private Collector, Dubai, 2020

WHAT PEOPLE ARE SAYING

“For yacht provisioning, timing matters. Tins arrive gel-cold, grains intact; taste does the rest—clean, deep, precise.”
— L. Sinclair, Provisioning Director, Monaco, 2021

WHAT PEOPLE ARE SAYING

“I grew up with Caspian caviar. This house respects the grain: the pop is delicate, the salting restrained, the aftertaste crystalline. It tastes of place, not processing.”
— C. Ibrahim, Restaurateur, Abu Dhabi, 2023

WHAT PEOPLE ARE SAYING

“We staged a flight—Sevruga → Ossetra → Beluga. The contrast is textbook: briny brightness, then nutty depth, then velvet. Guests finally understood why grades matter.”
— R. van der Meer, Gourmet Retailer, Amsterdam, 2024

WHAT PEOPLE ARE SAYING

“Anniversary supper for two. One spoon each of Beluga Albino—quiet luxury: soft, creamy, endlessly long. It turned a dinner into a memory.”
— E. Nakamura, Private Client, Tokyo, 2025
photo_2025-07-09_17-12-09
photo_2025-07-09_17-11-35
photo_2025-07-09_17-11-43
photo_2025-07-09_17-11-55