Pure delicacy.
The pearl yields softly.
The flavour remains.
And character.
A distinct pearl. A delicate resistance.
As it yields, it reveals the depth of its flavour.
This is how you recognise our Iranian Beluga 000:
by its texture and the memory it leaves.

The collection
Cofré.
Iranian Beluga 000.
Three ways to enjoy it.
Iranian Beluga 000 · 10 g · Illustrative imageA first
impression.
A 10 g tin to discover
the flavour and texture of our Beluga.
Home delivery included.
Individual tin, without gift box or spoons.

Cofré experiences
The art
of hosting.
Tastings to discover the nuances of caviar.
Thoughtful service for every celebration.
Cofré is part of the occasion.
TastingsDiscover its nuances.
Events and celebrationsAttention to detail.One occasion.
Every detail.
Iranian Beluga 000 caviar service.
A proposal tailored to each event.
Explore the options by number of guests.
Number of guests
The caviar.
The service.
The occasion.
Uniformed servers offer caviar among the guests, on mother-of-pearl spoons or on the back of the hand. A service that flows naturally with the celebration.
1.615 €
For up to 50 guests · 10% VAT not included
Every event deserves individual attention.
We will prepare a proposal based on the date, venue and your preferences.
Indicative starting prices, subject to confirmation. Final proposal based on date, location and requirements. Travel outside Barcelona is quoted separately. For more than 250 guests, contact our team.
Discover
to appreciate.
About our caviar
Cofré works exclusively with genuine Beluga caviar (Huso huso) of Iranian origin, selected for its grade, texture and palate profile.
Its pearls offer delicate resistance before yielding and releasing their depth of flavour.
No. Huso huso is the Beluga sturgeon species. Huso dauricus is another species: kaluga. Hybrid caviars, produced by crossbreeding species, also exist.
The CITES label identifies the species, origin and batch: HUS identifies Huso huso. How to read the label.
Orders, delivery and gifts
Issues and returns
Companies and experiences

