Today Palais Royal Restaurant at Corinthia Grand Hotel Astoria Brussels unveils a limited-edition Caviar Menu — a three-week celebration of one of the world’s most coveted delicacies. At the heart of this menu lies caviar from Caspian Tradition, a discreet Belgian house founded in 1995 by Arya and Ahmad Razavi, heirs to a centuries-old Iranian mastery of the craft.
Text Anja Van Der Borght – Photos WOWwatchers.com
For thirty years, Caspian Tradition has built a reputation as an unspoken icon among connoisseurs. Operating from Waterloo, they personally select the finest production of sturgeon farms worldwide — Beluga, Kaluga, Oscietra, Imperial Gold and more. Every batch is meticulously tasted, refined, and packaged in their atelier, ensuring impeccable traceability, absolute freshness, and a near-obsessive commitment to excellence.
Imperial Gold Caviar.
Royal Select Caviar.
This union of Belgian precision and Persian heritage mirrors the culinary philosophy of David Martin Michelin-starred chef at Palais Royal Restaurant. Here, caviar is not merely an ingredient; it is a starting point. A gateway to a sensory journey that explores texture, salinity, temperature, and flavor – from sea to plate, from technique to emotion.
Our favourite dish: the Pasta from Sweet Potato with Kaluga Caviar Cream.
Acipenser Schrencki & Huso Dauricus Caviar.
The new Caviar Menu is a contemporary interpretation of haute cuisine: thoughtful, sincere, and elegant in its simplicity. Each dish pays homage to the ingredient while reimagining it through the restaurant’s modern lens. An experience crafted for those who appreciate luxury not as spectacle, but as artistry.
“Today’s caviar menu is meant to launch an entirely new series in which, each month, the chef will draw inspiration from a product he loves. It might be a chapter on shellfish, where we’ll bring in truly rare ingredients—alive and untouched. It could focus on meats, from poultry and veal to beef, sourced locally or from farther afield. And instead of offering this menu for just one night, as is often done, we’ll let it run for three weeks. This means it will not only be added to our existing à la carte and tasting menus, but will also give our regular guests something new—an ever-changing theme, renewed every month.” David Martin, Executive Chef at the restaurant Palais Royal by David Martin located within Corinthia Grand Hotel Astoria Brussels in Brussels.
The Caviar Menu is priced at €295 (excluding drinks) and will be available from 25 November 2025 for a limited period of three weeks.
