Caviar in Bali: A Guide to Our Caviar Rituals

Caviar is not the first thing people expect to find in Canggu. Yet it sits at the heart of what makes Maison Almaz different: alongside a Mediterranean kitchen, we keep a Slavic table, and on that table caviar is served with the ceremony it deserves. This guide explains what we serve, how it is priced, and how to enjoy it.

Two heritages, one table

Almaz means diamond, in Russian as in Turkish and Arabic. Our founders travelled the Mediterranean, but the way we host comes from a Slavic tradition: caviar, blinis, zakouski laid out to share, and vodka poured cold. It is why our menu has a Caviar section and a Zakouski & Mezze section side by side, and why the two do not feel like strangers.

The caviar we serve

We work with three families, each served by weight so you decide the scale of the moment:

• Rituel Rouge, red salmon caviar: bright, briny, generous pearls. 10g, 50g or 100g, from 400K to 3,000K.
• Rituel Sturgeon, the classic black caviar: rounder, nuttier, longer on the palate. 10g, 30g, 50g or 100g, from 600K to 4,900K.
• Rituel Beluga, the rarest and most delicate: large, soft pearls and a clean, buttery finish. 10g or 30g, from 1,100K to 2,100K.

Each ritual arrives with blinis and accompaniments so you build every bite at the table. Prices are in Indonesian Rupiah, where K means a thousand: 600K is IDR 600,000.

Caviar plates, if you want it ready

For a simpler start, the caviar plates are composed in the kitchen:

• Black Caviar Selection, four pieces on brioche, 590K.
• Red Caviar Selection, two pieces on brioche, 350K.
• Black Caviar Blinis, 600K.
• Caviar & Salmon Blinis, 450K.
• Salmon Pearl Spoon, three spoons, 450K.

You can also add black caviar to the beef tartare, or red caviar to the salmon crêpes, which is a quiet luxury at lunch.

How to eat it

A few habits from the Slavic table that make caviar better:

1. Keep it cold, and eat it soon after it arrives.
2. Blini first, then a little cream, then caviar. Do not bury it.
3. Use the mother-of-pearl or the back of your hand rather than metal, which flattens the flavour.
4. Start with red, finish with sturgeon or beluga, so the most delicate pearls come last.
5. Pair it properly. Ice-cold vodka is the tradition; champagne is the celebration. Both are on our list.

When caviar makes sense

Caviar is a celebration food, and Canggu gives you plenty of reasons: a birthday, an anniversary, a promotion, or simply a Tuesday that deserves better. It travels well to a long table, too, where a 50g or 100g ritual becomes the centrepiece for the group. See our birthdays and group dining pages, or explore the full menu.

To reserve a caviar evening, book online or message us on WhatsApp; if you want a specific weight ready on arrival, tell us when you book.