First time uttered in Persia, the word Khăviyăr was designating a group of egg laying beings: the sturgeons.
More than two thousand years the caviar has been the delight reserved only for royal and noble families, worth sometimes more than it’s weight in gold.
Today the caviar remains one of the rarest and highest rated culinary pleasures, saved for a special category of people.
Hedonia is here for them, offering the unforgettable experience of authentic caviar.
When you say “dichis” (dee-kis, for those on the other side of the English Channel) in a culinary context, the mind envisions delicacies elaborately prepared by skilled hands.
For Hedonia it means even more.
Because we’re talking about our unique sturgeon dishes, cooked in Dichiseni, along the banks of the Danube.
