Sitaf Food

Carbonara has four ingredients: egg, pecorino, beef guanciale and black pepper.
Here we use two out of four — and we replace pepper with caviar.
Heretical? Yes. Delicious? Absolutely.

We braise artichoke hearts in olive oil and garlic. A hard-boiled egg (12 minutes) is prepared separately: the yolk is frozen, then grated with aged pecorino.
At the center, a spoon of Baerii Black ADAMAS®️ caviar.

Produced from Siberian sturgeon and processed using the traditional malossol method, it offers a clean, elegant profile with delicate creaminess and balanced salinity.

✨ The best of imported excellence, selected by SITAF Food.

Produced from Siberian sturgeon and processed using the traditional malossol method, it offers a clean, elegant profile with delicate creaminess and balanced salinity.

✨ The best of imported excellence, selected by SITAF Food.
caviar

With Loch Duart, you can create truly inventive dishes – this isn’t just any salmon.
Here’s charcoal-kissed Loch Duart salmon sashimi with Goma Shoyu (ground sesame seeds with soy sauce) by Chef 🍣✨

مع سمك السلمون من بحيرة لوخ دوارت،
يمكنك ابتكار أطباق مميزة حقًا - فهذا ليس مجرد سمك سلمون عادي.

إليكم ساشيمي سمك السلمون من بحيرة لوخ دوارت المشوي على الفحم مع صلصة غوما شويو (بذور السمسم المطحونة مع صلصة الصويا) من إعداد الشيف 🍣✨