In the foothills of the Sierra de Loja, where waters bubble pure and cool from natural springs, something extraordinary takes shape. Here lies Caviar de Riofrío, Spain’s singular organic caviar producer and a destination that’s quietly redefining the world’s appreciation of this celebrated delicacy.

Spain’s only organic caviar producer

While most caviar aficionados will immediately think of the Caspian Sea, few know that one of the world’s most exciting expressions of sturgeon roe comes from Andalucia. Riofrío is home to the first certified organic caviar in the world, an achievement grounded in sustainable aquaculture and a profound respect for nature.

What makes the product unique isn’t just its origin but the way it’s made. The sturgeon are raised in water that flows steadily at an ideal temperature year-round, creating conditions that echo their natural habitat. The result is caviar of exceptional clarity, balance and nuance — pure, untouched by preservatives and utterly expressive on the palate.

Chefs and gourmets have taken note. Riofrío’s roe appears on the menus of leading kitchens and has been celebrated in culinary press as one of Spain’s most distinguished artisan products.

Tasting the caviar

Each variety produced at Riofrío has its own personality. The Osetra Original is prized for its balance and fine intensity, with rich smoked nuances and subtle recuerdos de frutos secos (hints of dried fruits) that linger gently on the palate. Elegant rather than overpowering, it offers a refined expression of flavour that feels both indulgent and precise, making it ideal when served simply, where its complexity can unfold without distraction.

The Naccarii, Riofrío’s flagship caviar, is more distinctive and expressive. Produced from the Acipenser naccarii sturgeon, native to European rivers, it is characterised by deep, mineral notes with a clean, persistent finish. The flavour is pure and direct, with a subtle iodine quality that reflects the pristine waters in which the fish are raised. It’s a caviar with real personality — structured, confident and unmistakably Riofrío.

Immersive discovery

Visitors to the Riofrío estate don’t just sample the caviar, they witness the world of sturgeon farming from egg to plate. Exclusive food tours take guests through the breeding pools and processing spaces, offering a rare glimpse into the long, patient journey required to create each tin of roe.

For many travellers, this is a revelation: an opportunity to connect flavour to place, to see how water, land and tradition intersect to produce something breathtakingly refined.

A highlight of the Culinary HIXperience

On TOMA & COE’s Culinary HIXperience with Mark Hix, a meticulously curated four-day retreat in Andalucia, an organic caviar and Champagne experience in Riofrío is one of the cornerstones of the itinerary. The group travels inland from Málaga for a private tasting alongside local expert hosts.

Here, the delicate eggs meet perfectly chilled Champagne, setting the stage for conversation about terroir, craftsmanship and the joy of unhurried appreciation. It’s more than a meal; it’s a lesson in the depth and diversity of Spanish gastronomy.

For travellers exploring classic food tours in Spain, and who are looking for something more refined, the Culinary HIXperience offers a different level of depth. This is not about ticking off tapas bars or market stalls, but about gaining rare access to producers, chefs and places that are usually closed to the public.

For the passionate palate

Caviar de Riofrío has a story that appeals to the discerning traveller: sustainability certified, rooted in Andalucian terroir and embraced by chefs seeking true quality. For anyone who treasures provenance as much as flavour, this stop on the Culinary HIXperience is a culinary highlight not to be missed.

What makes this experience even richer is the company of Mark Hix — a chef deeply committed to regional ingredients and storytelling through food. Alongside visits to markets, olive oil estates and boutique wineries, the Riofrío tasting helps paint a complete picture of Andalucia’s modern food scene.

If you’re a foodie whose curiosity thrives on authentic encounters and unforgettable flavours, exploring the world of Andalucian caviar with experts is a journey worth savouring.

Ready to Reserve Your Place?

Spaces for the Culinary HIXperience with Mark Hix are limited to ensure a curated, intimate experience. Enquire today to join this exceptional celebration of Andalucia’s rich gastronomic culture and extraordinary producers.