Our farm in Kefalari · Northern Greece
Our sturgeon live in spring water in the village of Kefalari, in Northern Greece. We raise them ourselves, from tiny fry to the day they give caviar. It is a family farm, and it takes patience.
Spring water
Fresh water from the spring flows through our pools all year round. Good caviar starts with good water.
It starts small
Every sturgeon on our farm starts as a tiny fry. We raise them in our own pools and look after them every day, while they grow, slowly, year after year.
Caviar takes time
A sturgeon gives its first caviar only after many years: 5 to 7 for Siberian sturgeon, 5 to 8 for Russian sturgeon. We wait until each fish is ready. There is no shortcut.
Fish by fish
Before any caviar is taken, our fish farmer examines each sturgeon. Only the fish that are ready are chosen.
Lightly salted, by hand
The caviar is lightly salted by hand, the traditional malossol way, and packed into tins only after you order. Every tin carries a CITES code, so you always know where it comes from.
The people behind it
A small team in Kefalari looks after the fish every day, by hand. When you open a tin, this is where it comes from.
