Hello!

Caspi started at a table, long before we built it. A table where family and friends gathered, talked for hours and shared something delicate. A soft taste, a memorable texture, small pearls worth slowing down for.

That table was Amir's. Caviar has been his family's business for almost twenty years, and it was always there when people came together. So a question came naturally. If it feels this good, and it makes a gathering this warm, why shouldn't more people have it?

Follow the Caspian Sea down to its southern coast, into the north of Iran, and you reach Guilan and Mazandaran, the heart of the country's caviar makers. This is where Amir's family began, in Rasht. Wild sturgeon fishing has been banned for years, and as a family that once earned a living from this fish, they believe it deserves respect. So they switched to farming, with conditions as close to the Caspian as they could make them, and a feed chosen so it never changes the taste of the pearls.

But Caspi is not only about the pearls. It's about heritage, Persian cuisine and the way a guest is welcomed into a Persian home, with a care that comes from a long history of hosting. That's where Shaghayegh comes in. She spent most of her days in Tehran's restaurants, and her career in hospitality didn't stop when she and Amir moved to the Netherlands.

Caspi grew out of both. Amir's family's experience in producing, preserving, importing and exporting caviar, and the two of us together in hospitality and Persian cuisine. Because our roots are in Iran, we wanted to bring a little of that welcome with us, the kind where the table is always set for one more.

So we invite you to sit at our table. Our gatherings will be announced on our website once they're planned. And if you'd rather enjoy caviar in your own setting, we'll help you find the tin that suits your moment, whether that's a quiet date, a birthday or a work dinner. Our signature tin is our Beluga caviar, from the Huso huso sturgeon, and you can read more about it through the link below.

Stay tuned.

Shaghayegh and Amir