What do the Caviar Kaspia and Rafa Zafra have in common? Both are legends.
Founded in Paris in 1927 by Arcady Fixon, an emigrant from Russia, Caviar Kaspia remains today a family company with restaurants, and has kept its soul to perpetuate the “Culture of Caviar” and old Russian traditions in France. The Paris restaurant was opened in 1927 and is one of the favourite spots for celebrities looking for some decadence. With outposts around the most glamorous cities worldwide each of its locations feels at once cozy and decadent. Since 1953, sophisticates and gastronomes have been flocking to this institution’s Parisian mother ship, a clubby, wood-paneled second-story space above the Place de la Madeleine, not far from where Russian émigré Arcady Fixon began the business in 1927. In London Caviar Kaspia recently reopened as a private members club in Mayfair embracing the vibrancy of the British capital.
On the other side, Rafa Zafra’s resumé includes stints at some of Spain’s top restaurants, where he trained with Juan Mari Arzak, Quique Dacosta and Dani García. Zafra was part of a creative culinary revolution, spending a good part of his career in the legendary El Bulli universe. “It was Albert and Ferran Adrià who showed me how to extract flavour, taking dishes to a whole other level of sophistication,” he remembers. But like his mentors, Zafra keeps looking forward, knowing that the guest experience is king. “The happiness of our guests lies at the heart of everything we do,” he says.
