Where to Eat Caviar in Monaco: A Focused Guide

In Monaco, caviar remains closely tied to formality, ritual and place. Unlike London, where it has migrated into bistros and cocktail bars, its presence in the Principality is concentrated in a small number of dining rooms where service, sourcing and context are clearly defined. The following addresses are among the few where caviar appears consistently and transparently on menus, either as a standalone course or as part of a composed dish.

Le Grill — Hôtel de Paris Monte-Carlo

Perched on the eighth floor of Hôtel de Paris, Le Grill offers one of the most classical caviar presentations in Monaco. The menu lists a house caviar selection, served in measured portions with blinis and traditional accompaniments. Here, caviar is treated as a course in its own right rather than an embellishment, aligned with the restaurant’s broader approach to formal dining and precise service.

Le Train Bleu — Casino de Monte-Carlo

Le Train Bleu occupies a different register. Situated within the Casino, it functions as a lounge restaurant where caviar can be ordered without committing to a full tasting sequence. The menu includes Oscietra caviar from Maison Prunier, served with blinis and condiments, making it one of the more flexible settings in Monaco for an unhurried caviar service paired with Champagne or cocktails.

Caviar Kaspia Monte-Carlo

Caviar Kaspia operates in Monaco with the same logic that has defined the brand elsewhere: caviar as the centre of gravity. The menu is structured around different origins and maturations, supported by classic pairings rather than reinterpretation. This is one of the few places in the Principality where caviar is not an accent but the foundation of the experience.

Crazy Fish & Caviar Kaspia

At Crazy Fish & Caviar Kaspia, caviar appears within a broader seafood-driven context. The menu combines raw preparations, seafood plates and caviar service, allowing guests to move between dishes rather than isolate the ingredient. It suits those who prefer caviar integrated into a longer meal, without the formality of a dedicated caviar house.

Pavyllon Monte-Carlo

At Pavyllon Monte-Carlo, caviar does not appear as a permanent standalone item, but features regularly in seasonal and celebratory menus. Used in measured quantities, it accompanies fish or shellfish dishes, reinforcing texture and salinity rather than dominating the plate. This approach reflects the restaurant’s broader philosophy: caviar as part of a composition, not a statement.

Editorial Perspective

Monaco’s relationship with caviar is conservative by design. Availability is limited, presentations are restrained, and sourcing is explicit. Rather than experimenting with format, the Principality preserves a traditional framework in which caviar remains a marker of occasion, best appreciated in settings that prioritise service, pacing and discretion.

For diners seeking caviar in Monaco, these addresses offer clarity rather than abundance — places where the ingredient is handled with intention, and where its presence on the table remains deliberate rather than decorative.