Royal Belgian Caviar

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Royal Belgian Caviar Fresh caviar produced in Belgium Royal Belgian Caviar is the only caviar producer in Belgium. Find out more: www.royalbelgiancaviar.be

We are unique in many ways:

- Production of our own sturgeon feed since the late 1980’s
- Sturgeon farming experience since the early 1990’s, resulting in a sturgeon population who’s genes allow us to produce large eggs of exclusive colours
- Fresh and vacuum packaging of the caviar, within 20 minutes after harvesting it from the fish, into its final tin (even for the 10g tins) allowing 10 mon

ths shelf life.
- On demand production to meet the exact requirements of our clients
- Thorough refinement methods to ensure a pure taste

Our variations: Gold label (Acipenser baerii), Osietra (Acipenser gueldenstaedti), Platinum (hybrid of: Acipenser baerii x Acipenser gueldenstaedti), White pearl (Acipenser ruthenus albinos),
Beluga (Huso huso). All sturgeons have been reproduced by us and all caviar is harvested by us. Numerous star chefs throughout the world have been working with our product for years.

Oyster Sabayon with Royal Belgian CaviarDish by Hap & Tap
31/01/2025

Oyster Sabayon with Royal Belgian Caviar

Dish by Hap & Tap

Winter truffle pasta with Royal Belgian CaviarDish by Matthias Dufraing at Restaurant Bink Alex Verhoeven
28/01/2025

Winter truffle pasta with Royal Belgian Caviar

Dish by Matthias Dufraing at Restaurant Bink

Alex Verhoeven

Sturgeon smoked on alder wood - sturgeon bone broth - Osietra caviarDish at Restaurant Karel 5 by Leon Mazairac Jent va...
25/01/2025

Sturgeon smoked on alder wood - sturgeon bone broth - Osietra caviar

Dish at Restaurant Karel 5 by Leon Mazairac

Jent van Cappelle
📷 Special Pixels Photography

Tasty tops
19/01/2025

Tasty tops

Shellfish - Akagai - Hokkigai - Mirugai - Sea urchin Cream - Ionized jelly - Osietra Caviar Dish by Olivier Chaignon at...
16/01/2025

Shellfish - Akagai - Hokkigai - Mirugai - Sea urchin Cream - Ionized jelly - Osietra Caviar

Dish by Olivier Chaignon at L’Osier ***

Koshihikari - Ginger - Shiokoji - Royal Belgian CaviarDish by Tohru Nakamura**
13/01/2025

Koshihikari - Ginger - Shiokoji - Royal Belgian Caviar

Dish by Tohru Nakamura**

Swordfish - tomato - lemon - osietra caviarDish .vividu
07/01/2025

Swordfish - tomato - lemon - osietra caviar

Dish .vividu

Scallop - Parsnip mousseline - Black cardamom - coconut foam - Osietra caviarDish @ Restaurant Putaine.
05/01/2025

Scallop - Parsnip mousseline - Black cardamom - coconut foam - Osietra caviar

Dish @ Restaurant Putaine.

Let’s toast to a sparkling 2025 filled with elegance, luxury, and unforgettable moments. ✨ A heartfelt thank you to all ...
01/01/2025

Let’s toast to a sparkling 2025 filled with elegance, luxury, and unforgettable moments. ✨

A heartfelt thank you to all our customers and partners for your trust and passion for quality. ❤️ We look forward to creating magic together again this year.

📷 Studio Legein

Friends, oysters & caviar
29/12/2024

Friends, oysters & caviar

Guten Appetit!Served at the viewing Party by njam 📷 Njam!
27/12/2024

Guten Appetit!

Served at the viewing Party by njam
📷 Njam!

Merry Christmas from all of the team🎄🥂
25/12/2024

Merry Christmas from all of the team🎄🥂

Caviar & Art: a fascinating intersection of luxury, refinement, and creativity. Shots from our collaboration with Culin...
20/12/2024

Caviar & Art: a fascinating intersection of luxury, refinement, and creativity.

Shots from our collaboration with Culinart Magazine

Croque Deluxe in collaboration with njam📷 Stephanie Bex
18/12/2024

Croque Deluxe

in collaboration with njam

📷 Stephanie Bex

Croque Deluxe in collaboration with 📷
18/12/2024

Croque Deluxe

in collaboration with

📷

16/12/2024

The team is firing on all cylinders🔥

Looking for food tips in 2025? We are giving away 120 Gault Millau guides with every order on our webshop.
15/12/2024

Looking for food tips in 2025? We are giving away 120 Gault Millau guides with every order on our webshop.

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Videos

The team is firing on all cylinders🔥 #caviartime

Gault Millau dish by Alex Verhoeven Hert

Horeca Expo 2024, it’s a wrap🔥

Platinum ready for Shipping⚫️

Gault Millau
Gault Millau

Congratulations to all chefs rewarded by Gault&Millau Belgium for their hard work, passion and creativity🧑🏻‍🍳 We are privileged to work close with some of the finest chefs in Belgium and every day we feel inspired by that.

Beluga by night ⚫

50 grams in the making 💣 #caviarproducer

Big tins, big labels.

Osietra pearls Comme chez Soi

Brunch time🥚 Eggs & Caviar always make a good match🙂 📷 @prinsessenboontjes

Ice cream flavored with green Yuzu • Fresh Chamomile oil • Osietra caviar Dish Héroine Restaurant & Bar #yuzu #chamomile #osietra #icecream #osietracaviar

Where does your inspiration come from? 👨🏻‍🍳 Michael schook Restaurant Putaine Héroine Restaurant & Bar

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Our Story

Royal Belgian Caviar is the only caviar producer in Belgium. We are unique in many ways: - Production of our own sturgeon feed since the late 1980’s - Sturgeon farming experience since the early 1990’s, resulting in a sturgeon population who’s genes allow us to produce large eggs of exclusive colours - Fresh and vacuum packaging of the caviar, within 20 minutes after harvesting it from the fish, into its final tin (even for the 10g tins) allowing 10 months shelf life. - On demand production to meet the exact requirements of our clients - Thorough refinement methods to ensure a pure taste Our variations: Gold label (Acipenser baerii), Osietra (Acipenser gueldenstaedti), Platinum (hybrid of: Acipenser baerii x Acipenser gueldenstaedti), White pearl (Acipenser ruthenus albinos), Beluga (Huso huso). All sturgeon have been reproduced internally and all caviar is harvested by us. Numerous star chefs throughout the world have been working with our product for years. Find out more: www.royalbelgiancaviar.be