Founded in 1963, Caviar de Riofrío is today a world benchmark for luxury and haute cuisine. It is one of the main sturgeon aquaculturists in Europe, the most important of the Acipenser naccarii variety, the only one that also breeds Acipenser gueldenstaedtii (Osetra) and the Huso huso (Beluga), and the first with organic certification for caviar.

Their sturgeons are raised in the best waters in Spain and at a constant temperature of between 14 and 15º C, naturally reproducing the wild environment. Due to its freshness and variety of nuances, Caviar from Riofrío is recognized as one of the best in the world. Since 2019, the company operates under the company name Riofrío 1963, maintaining the same structure, location and spirit of its origins.

Today, the Caviar de Riofrío brand is appreciated by gourmets around the world, the most exclusive delicatessens and numerous Michelin-starred chefs. Both traditional recipes -Russian and Iranian- as well as organic recipes, which is the most popular, are made. Different derivatives of caviar and sturgeon meat are also prepared.

In 2000, Caviar de Riofrío became the first organic caviar in the world , achieving the first certification for caviar and sturgeon breeding.

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