EXPLORE SUPERIOR CAVIAR ONLY THE FINEST CAVIAR IN THE WORLD WHAT MAKES OUR CAVIAR TASTE SO GOOD? "Velvety balanced saltiness and pure lingering aftertaste." “Refined, elegant, well-balanced... the winner." ~ Blind tasting by Søren Frank og Nanna Simonsen 100% NATURAL HAND CRAFTED CONTINUE THE JOURNEY NO ADDITIVES NO BORAX CONTINUE THE JOURNEY SUSTAINABLY
FARMED
FROM FARM TO TABLE IN LESS THAN 5 DAYS DISCOVER OUR RANGE

GASTROunika  CAVIAR

GASTROunika Selected Caviar is produced at two beautiful sustainable farms in Europe – where the sturgeons live in a lake in the mountains (Caviar Elegance) and pools of spring water in the forest (Royal Belgian Caviar).

ROYAL BELGIAN ROYAL BELGIAN ROYAL BELGIAN ROYAL BELGIAN ROYAL BELGIAN ELEGANCE ELEGANCE ELEGANCE ELEGANCE ELEGANCE ELEGANCE

GASTROunika (LINE)
ROYAL BELGIAN CAVIAR

GASTROunika (LINE)
Caviar Elegance

GASTROunika (LINE)
ROYAL BELGIAN CAVIAR

GASTROunika (LINE)
Caviar Elegance

From Farm to Table In less than 5 days

OUR Ambassadors

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Eric Kragh Vildgaard

Head Chef, Jordnaer

 
“The purity and freshness of the caviar makes a world of difference in how we are able to work with it. It hits all the right notes.”
Michelin Guide
At the passionately run ‘Down to Earth’, many of the ingredients are foraged by the talented chef, Eric Kragh Vildgaard, whose beautifully crafted, minimalistic plates of food have subtle, harmonious flavours. The enthusiastic chefs deliver dishes and are happy to chat. It’s worth opting for the wine pairings.
Rasmus Munk

Head Chef, Alchemist

 
“The clean complexity and depth of this range of caviar is what makes it so special.”

Gastronomy, drama, art and spectacular visuals blend to create the Alchemist universe. A fine dining experience is the core of the restaurant – but keeping with the idea of Holistic Cuisine the servings are augmented by performers, installations and the architecture itself.

Kyumin Hahn

Head Chef, Kadeau

 
“To be able to work with caviar that has exceptional flavor and follows our philosophy of pure and unadulterated is a gift.”
Michelin Guide
The backbone of our cuisine is the nature of Bornholm – the wild as well as the cultivated. We care for the traditions, yet strive to renew. We are ambitious and thorough, yet we will always be playful and ever exploring. Our cuisine is regional, yet we are inspired by the whole world. We follow the rhythm of the years and the cycle of the seasons. During growing season, we work intensively with nature’s changing supply, preserving as much as possible in the process.
Poul Andrias Ziska

Head Chef, Koks

 
“It’s rare to find a caviar that matches our dishes so perfectly.”
Michelin Guide
Meet at the lakeside fermenting hut for an aperitif with a view; you’ll then be delivered to the picturesque and energy-efficient former farmhouse and forge for an intimate dining experience. The creative menu uses sustainably farmed seaweed, organic vegetables, locally caught seafood and free-range Faroese meat, with an emphasis on traditional techniques.
BRIAN Mark Hansen

Head Chef, Soelleroed Kro

“This caviar is wonderful to work with and has amazing nutty tones.”

Michelin Guide

A characterful 17C thatched inn by a pond in a picturesque village, with a delightful courtyard terrace and three elegant, intimate rooms. In keeping with the surroundings, cooking has a classical heart but is presented in a modern style. Dishes have deceptive depth and the wine list is a tome of beauty.

Kristian Baumann

Head Chef, 108

 

“Everything about this caviar make me want to use it in as many dishes as possible.”

Michelin Guide
A former whale meat warehouse with floor-to-ceiling windows and water views; bare concrete and a semi-open kitchen give it a cool Nordic style. There’s a Noma alumnus in the kitchen and plenty of pickled, cured and fermented ingredients on the ‘no rules’ menu, from which you pick as many dishes as you like.
Jonas Mikkelsen

Head Chef, Hotel Frederiksminde

“GASTROunika inspires me to make better food. It is absolutely the cleanest caviar i have worked with.”

Michelin Guide

The creative modern cooking here uses superb seasonal ingredients in original yet well-judged combinations and the dishes are precisely crafted and attractively presented. Many ingredients are from the garden that this airy hotel summer room overlooks, so its chefs are encouraged to be gardeners as well as cooks.

TRY OUR caviar in these fine restaurants

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To see a full list please contact us.

WHAT PEOPLE ARE SAYING

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ossetra_classic
Kristoffer A.
CEO
I purchase GASTROunika caviar because simply put, it’s the only caviar on the market that I feel really covers all the bases, plus it tastes great!
SK_dish1
Jim M.
Wine Producer
There are not many words to describe the magic created in Soelleroed Kro by Mark, with this caviar – just WOW!

Purchase our caviar in these fine retailers

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To see a full list please contact us.

FOLLOW US

COLLABORATIONS | SPONSORSHIPS

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GASTROunika is actively creating meaningful relationships and supporting individuals and organizations that promote the hospitality industry and its customers.
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Bernhard Lipsøe

A collaboration with famed danish sculptor brought about these remarkable limited bronze pieces.

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Bocuse d’Or

Bocuse D’Or’s highlights the greatest chefs in the culinary world. GASTROunika is support Team Denmark 2020.

DISTRIBUTORS

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If you would like to inquire about distributing our superior premium quality GASTROunika caviar in your country, please contact us with some information about your company and we will get back to you with the details.

DENMARK
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Since 2001 Fiskerikajen Engros has delivered fish and crustaceans to the country’s (and the World’s) best restaurants. GASTROunika became a supplier in 2017.

SWEDEN
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With an unmatched eye for quality and with first-class service, we are proud to be the most important link in the chain from sea to plate, with care for the environment.

NORWAY
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At Gastro-Import, we have approximately 1000 products in stock and 30 years of experience in importing gourmet specialties from the Mediterranean.

SWEDEN
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Nordward består idag av fyra leverantörer i Sverige och Danmark som arbetar med att leverera färsk fisk, skaldjur, fryst, egenproducerat och asiatisk kolonialt. 

Press Mentions

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“Velvety balanced saltiness and pure lingering aftertaste.”

“Refined, elegant, well-balanced… the winner.”

~ Blind tasting by Søren Frank og Nanna Simonsen

“The finest caviar is most sought-after by top-chefs as a garnish to pimp their creations.”

OUR STORY

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GASTROunika Selected Caviar is produced at two beautiful sustainable farms in Europe – where the sturgeons live in a lake in the mountains (Caviar Elegance) and pools of spring water in the forest (Royal Belgian Caviar). The caviar for GASTROunika is specially selected by hand and each type of caviar can be traced back to the actual fish that it comes from – all in cooperation with CITES (Convention of International Trade in Endangered Species).

GASTROunika Caviar delivers one of the absolute finest and rarest caviar selections to a wide range of top restaurants in Scandinavia and other parts of the World.

GASTROunika Caviar was founded by Søren Grunnet Løvenlund in 2016, in his pursuit to bring the finest culinary products to the world’s top restaurants.

GET IN TOUCH

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    Visit US

    (Only By Appointment)
    Havnegade 53A
    1058 Copenhagen K

    Our Hours

    Mon – Fri : 9:00 – 17:00

    Call Us

    Phone: +45 52 72 32 00

    Visit US

    (Only By Appointment)
    Havnegade 53A
    1058 Copenhagen K

    Our Hours

    Mon – Fri : 9:00 – 17:00

    Call Us

    Phone: +45 52 72 32 00