Caviar Kaspia presents Rafa Zafra

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.

Photo: Jose DaSilva

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. 

This May, one of Spain’s most sought after chefs, Rafa Zafra, (Casa Jondal in Ibiza and Estimar in Barcelona and Madrid, to name a few) is taking over Caviar Kaspia London exclusively for two nights on Tuesday, May 16th and Wednesday, May 17th.
As summer approaches, the club invites you to come dine with them and be transported to the Balearic Islands while enjoying some of his iconic dishes such as the Gazpacho, Red Prawn Carpaccio and Lobster Beurre Blanc, all in collaboration with Kaspia signature caviar and champagne.
The menu is priced at £300 per head, including half a bottle of champagne per person and is the first event that is open to the public and not only members.
For reservations, please email 
or book directly

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