THE KASPIA SOUL IN THE HEART OF SAINT-TROPEZ
The regulars of this Parisian institution know it: at Kaspia, you drink and dine in a unique setting, with an atmosphere as hushed as it is festive, which has earned it the nickname of "French fashion cantine". Caviar Kaspia carries the soul of a place full of subtlety, full of wonderful stories where time seems to have no hold, guarantor of a tradition and a know-how almost centennial. The Parisian institution is now looking to the Mediterranean and intends to spread the word about an art of living and a unique experience, supported by a chic and heterogeneous assembly.
THE ART OF CAVIAR SINCE 1927
The house, founded by Arcady Fixon in 1927, has contributed to the recognition of the "art of caviar" in France, which is now a must for elegant diners. "The protagonist of the film is the raw material," explains Ramon Mac Crohon, CEO of the Caviar Kaspia Group. Thus, all the excellent products for which Caviar Kaspia is renowned will be on the menu: salmon from Scotland, Norway and the Baltic States, seafood of exceptional quality, as well as a myriad of hand-picked caviars served on a bed of ice, not forgetting the house's star product: the unmissable jacket potato topped with caviar.
A NEW SCENOGRAPHY
Located on the first floor of the Tour du Portalet on the Port of Saint-Tropez, the address has a new scenography: the location, which was home to the Kinugawa restaurant for 3 years (which is moving to Ramatuelle on 1 July), has been completely renovated with an "Art Deco Tropézienne" atmosphere: a glamorous boudoir overlooking the Mediterranean where the mythical codes of the house can be found: turquoise tablecloths, Limoges porcelain tableware and Instagrammable branded objects, such as ashtrays in the shape of minarets or their iconic caviar display stands in the shape of Matrioshkas.
THE ART OF CELEBRATION
Caviar Kaspia Saint-Tropez will be resolutely carried away by the fervour of the Tropezian nights: from 7pm, to enjoy the sunset on the terrace, the Bar has a cocktail menu with original creations: such as the "Oyster Independant": with Kaspia vodka, oyster leaf and sea skimming, haloed with a touch of caviar. Then, at nightfall, Lubo, a Slovakian DJ, takes over the turntables and every evening will thrill a privileged clientele...