Kaviari Delikatessen - Convention

A composed salad of green lentils and mild smoked herring fillets. The dish blends earthy and smoky flavors with a tender texture. Best enjoyed cold as a starter.

Thin slices of marinated raw salmon, served with a mix of young salad greens. The salmon is tender and slightly tangy from the marinade. A light and fresh starter.

A layered preparation of diced fresh salmon and avocado. The texture is creamy and rich, with a mild and fresh flavor. Served fresh, often with toast.

An assortment of three types of tarama (emulsified fish roe). The texture is creamy and the taste is iodized and salty. Enjoy spread on bread or blinis.

Thick slices of fresh raw salmon sprinkled with sesame seeds. The fish is tender and rich, enhanced by the crunch of sesame. Eaten with chopsticks, often accompanied by soy sauce.

An assortment of herring prepared in various Danish-style marinades (sweet, vinegary, spicy). Flavors range from sweet-and-sour to salty. Traditionally served with rye bread.

A traditional Breton fish soup, rich and flavorful. It has a velvety consistency and a strong marine taste. Best enjoyed hot, often with croutons and rouille.

Whole sardines served simply with salted butter and dense dark bread. A classic mix of salty, fatty, and rustic flavors. Enjoy as a spread or with a fork.

Large grains of salmon roe served with small, warm, thick pancakes. The roe bursts in the mouth, releasing an iodized flavor that contrasts with the sweetness of the blini. A festive and refined starter.

Very thin slices of cooked octopus, seasoned with olive oil and lemon. The texture is firm yet tender, with a delicate marine flavor. Best enjoyed fresh.

A refreshing mix of crab meat and smoked salmon, enhanced by citrus notes. It is light, tangy, and iodized. Perfect for starting the meal lightly.

An assortment of house specialties designed for sharing. Generally includes various fish preparations and accompaniments. Ideal for tasting a bit of everything as an appetizer.

A large Nordic salad with marinated salmon (Gravlax) and vegetables. Offers a mix of crunchy and tender textures with a mild mustard and dill dressing. A complete and fresh dish.

A composed salad featuring smoked salmon and fish roe. It is accompanied by a creamy white cheese and herb sauce. Rich in smoky and fresh flavors.

A plate dedicated to salmon lovers in all its raw and smoked forms. Served with a light herb cream and salad. Ideal for a protein-rich and light meal.

The signature dish featuring a generous portion of salmon, either wood-smoked or marinated (Gravlax). Served with warm potatoes topped with cream. A comforting and luxurious classic.

Fresh and smoked salmon, coarsely chopped by hand, seasoned. The texture is melt-in-your-mouth with distinct pieces. Served raw and fresh with a salad.

A cooked salmon fillet served hot, topped with a sweet and savory Japanese teriyaki sauce. Accompanied by stir-fried vegetables. The fish is cooked to perfection, remaining juicy.

Hot-smoked salmon, giving it a cooked, flaky texture like roasted fish, but with an intense smoky flavor. Served with creamy mashed potatoes.

A special preparation of salmon fillet served warm. Accompanied by a creamy mashed potato. A rich and satisfying main course.

A salmon fillet served cold, marinated with plenty of dill. It is a variation of Gravlax, served with traditional Scandinavian accompaniments like pickled cucumbers.

The noblest and most tender part of the smoked salmon fillet, cut thickly (Balik style). Incredibly melt-in-your-mouth texture and delicate flavor. Served with warm potatoes.

Additional side dish of your choice to complete your meal.

A small, thick pancake of Russian origin, made from flour, milk, and yeast. Soft and warm, it perfectly accompanies smoked fish and fish roe.