Zagros Cuisine
Prawn Tartare with Caviar
Prawn tartare crowned with caviar, inspired by Felipe Okamoto’s photographed dish. Recipe developed by the Zagros kitchen.
Prawn Tartare with Caviar
Prawn tartare crowned with caviar, inspired by Felipe Okamoto’s photographed dish. Recipe developed by the Zagros kitchen.
Potato & Leek Velouté with Caviar
Silky potato and leek velouté, chilled Zagros Caviar and golden crisp leek. A Zagros recipe inspired by our collaboration with chef Amaya Martorell.
Potato & Leek Velouté with Caviar
Silky potato and leek velouté, chilled Zagros Caviar and golden crisp leek. A Zagros recipe inspired by our collaboration with chef Amaya Martorell.
Chufa Ajoblanco with Caviar
Xavi Queralt’s take on ajoblanco, replacing the traditional almonds with chufa (tiger nuts).
Chufa Ajoblanco with Caviar
Xavi Queralt’s take on ajoblanco, replacing the traditional almonds with chufa (tiger nuts).
Pani Puri with Scallop Tartare, Beurre Monté & ...
Crisp pani puri filled with scallop tartare, beurre monté and caviar. A Zagros kitchen adaptation inspired by Santi Font’s photographed dish.
Pani Puri with Scallop Tartare, Beurre Monté & ...
Crisp pani puri filled with scallop tartare, beurre monté and caviar. A Zagros kitchen adaptation inspired by Santi Font’s photographed dish.
White Asparagus with Poached Egg & Zagros Caviar
White asparagus from Navarra with beurre blanc, toasted hazelnuts and a soft poached egg, finished with Zagros Caviar.
White Asparagus with Poached Egg & Zagros Caviar
White asparagus from Navarra with beurre blanc, toasted hazelnuts and a soft poached egg, finished with Zagros Caviar.
Crispy Potato Tahdig with Caviar
Persian saffron rice with a golden shredded potato crust, crème fraîche, citrus zest, and caviar.
Crispy Potato Tahdig with Caviar
Persian saffron rice with a golden shredded potato crust, crème fraîche, citrus zest, and caviar.