Refined collaboration with Riofrío Caviar
At The Dylan Amsterdam and Restaurant Vinkeles, subtlety and precision guide our selection of partnerships, as demonstrated by our exclusive collaboration with Riofrío Caviar. Nestled in the unspoiled landscapes of Andalusia, Riofrío Caviar is renowned for its dedication to organic caviar production, combining age-old techniques with a strong ethical commitment. This partnership enriches our culinary philosophy at Restaurant Vinkeles, where attention to detail is paramount.
Organic practices meet time-honored techniques
Riofrío is at the forefront of organic caviar production, emphasizing sustainable practices that protect local biodiversity and ensure minimal environmental impact. By adhering to strict organic standards and utilizing traditional Russian methods, they produce caviar that is not only luxurious but also environmentally responsible.
Certified Ecological Caviar: A mark of distinction
Achieving certified ecological status, Riofrío Caviar adheres to stringent regulations ensuring that all aspects of their production; from the water quality to the sturgeons’ welfare, are sustainably managed. This certification mandates a chemical-free(!) environment and champions biodiversity, setting a benchmark in the caviar industry for ecological responsibility.
A visit that inspires
Executive chef Jurgen van der Zalm’s visit to Riofrío Caviar’s farm offered him an in-depth look at their meticulous process. “The dedication to maintaining natural and respectful practices at Riofrío is commendable. It’s inspiring to see how they balance tradition with innovation in caviar production.”
Tasting the excellence
The culinary highlight of chef Jurgen’s visit was the tasting of Riofrío’s signature caviar, which stood out for its pure flavor and refined texture. “The tasting defined the experience. The flavor was pure, clean, with a nutty finish that truly set it apart. It’s not just food; it’s an expression of patience and tradition,” chef Jurgen described.
The specialty of Riofrío’s sturgeons
The hatchery raises three types of sturgeon: Naccarii, Ossetra, and Beluga, renowned for their resilience and high-quality caviar. These sturgeons can take up to 16 years to mature, with Beluga taking even 20 years, allowing their caviar to develop a rich and nuanced flavor profile highly valued in the market. Riofrío employs an ethical harvesting method using a gentle massage technique to extract the caviar, ensuring the health and longevity of the sturgeons while respecting animal welfare.
Elevating the dining experience with Riofrío Caviar on our menu
We invite our guests to explore a world of complex flavors and luxury. This partnership not only enhances the dining experience but also aligns with our commitment to innovation and sustainability in gastronomy. We are proud to be the first Dutch restaurant and hotel where Riofrío is available.
This exceptional product exemplifies our pursuit of culinary excellence, offering a unique journey through the traditions and innovations that shape our approach to fine dining.
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