After years of research and effort, KASPERSKIAN succeeded in bringing the sturgeon «home» to its heritage region, the Rhone valley. In Leuk - Susten (Switzerland), where Tolstoi and Chaplin once enjoyed caviar provided by the
KASPERSKIAN sturgeon’s ancestors, we created a new habitat for this endangered species.
In the heart of the Swiss Alps, surrounded by famous skiing regions, KASPERSKIAN found the perfect location for its precious sturgeons. In the picturesque canton of Valais (Switzerland) our sturgeons are raised in the heart of the Alps. Pure waters, excellent food and the efforts of our top qualified experts are reflected in our caviar’s quality: KASPERSKIAN Caviar is 100% natural and pure, handcrafted with dedication. At our headquarters in Susten, we offer the possibility to experience KASPERSKIAN «Caviar with Life» – LIVE. A large event room, splendid festivities combined with culinary pleasures make your visit at KASPERSKIAN unforgettable.
At KASPERSKIAN, we not only produce what is probably the best caviar in the world, but we also ensure that our sturgeon continue to live. That‘s what makes all the difference with our Caviar with Life!
KASPERSKIAN sturgeon live in the purest of sparkling, crystal-clear water and are fed on a perfect diet. They are very well cared for, and looked after with the utmost devotion by our expert team. Our sturgeon produce their caviar naturally over a long and healthy lifetime, not just once but many times.
The purity, taste and texture of KASPERSKIAN Caviar with Life make it exclusive and unique. Every pearl has its special character. Nothing is added to nature’s creation other than a little salt to bring out the flavours, making it a truly unequalled gastronomic luxury.
We are the only producer of “Caviar with Life” who operates within approved international legal standards.
KASPERSKIAN has been created with the willingness of revolutionising the caviar industry. Indeed, our challenge was to tackle the issues that the caviar production generally plots. KASPERSKIAN has been created with the willingness of revolutionising the caviar industry. Indeed, our challenge was to tackle the issues that the caviar production generally plots.