Thesauri, Greek caviar exported to 20 countries

Almost 30 years ago, the company Varvakis created the first caviar production unit in Greece, in the Ambracian Gulf. Using modern fish farming techniques, the farm ensures optimal conditions, including artesian water, for the health and well-being of purebred sturgeon species.

Inspired by Ioannis Varvakis, the pioneer of caviar, Thesauri is the first and only caviar production company in Greece.

Famous chefs and award-winning restaurants worldwide choose its products. Today, 95% of the company’s production is exported to 20 countries in Europe, America, and the Middle East.

Produced only in Greece, Thesauri caviar embodies meticulous care and expertise. From the farming of the sturgeon to the careful selection and packaging of the caviar, every stage of the process aims to preserve its delicate quality, velvety texture and delicate flavour.

A curated collection of delights

From the rich, nutty notes of Ossetra to the smooth, large pearls of Beluga and the mild, hazelnut aftertaste of Baerii, each variety stands out for its creamy texture and rich flavour. Thesauri Caviar premium collection includes:

Beluga: Famous for its large, dark to light grey, silky pearl. Its extremely buttery and mild flavour, reminiscent of the breeze of the sea and with the intensity of salt and seaweed, is considered by experts to be the top of its kind.

Ossetra: Ossetra is considered by connoisseurs to be the most interesting type of caviar. It has large grains and a colour that varies from oil-grey to golden yellow. It has a buttery texture and a complex, soft, fruity flavour reminiscent of oysters.

Baerii: Baerii caviar has a medium-sized pearl, dark brown or charcoal, a firm with a mild iodine flavour and a delicate, mild and balanced hazelnut aftertaste.

What is caviar?

Caviar refers to lightly salted sturgeon eggs traditionally from the Caspian Sea. Over the past five decades, natural sturgeon populations have declined significantly, leading to an increased reliance on sustainable sturgeon farming.

Today, caviar is produced in controlled environments under the strict supervision of CITES, the global conservation authority. For traceability purposes, each package of caviar is marked with a unique code that tracks its journey from production to market.

Proper storage of caviar is crucial to maintaining quality. After purchase, keep the product refrigerated immediately, ideally at a temperature between -2°C and +2°C.

Since caviar is highly perishable, exposure to air should be minimised to preserve its freshness and flavour. Open the package only when ready to serve and, whenever possible, serve chilled on ice.

To avoid spoiling its delicate flavour, use a non-metallic spoon, such as the Mother of Pearl.

www.thesauricaviar.com

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