This is just the spot to discover or brush up on your caviar know-how (osetra, sterlet and baeri), as the owners have been raising sturgeon in southern Bulgaria for several generations. A plush smart interior serves as a backdrop to the chef’s “carte blanche” menus and a very popular traditional caviar tasting session, served on the back of the hand. Former pastry chef of Ledoyen, the latter signs an outstanding delicate, low-sugar dessert lineup, illustrated by a coffee and caramel delight. The front-of-house team bends over backwards to satisfy and please.