Try it, you’ll like it! The Caviar Company comes to Tiburon

Caviar, champagne, and Tiburon— pinch us now, we’ve found a slice of heaven, also known as the luxe new tasting room of The Caviar Company on Main Street. The jewel box-like space, with its blue velvet chairs and banquettes and gold-tinged wallpaper, opened in June and is just the place for a catch-up with the girls, an elegant private party, or a special occasion celebration with your besties. Tiburon, it turns out, is also a special place for the Caviar Company co-founder Petra Bergstein-Higbey, as it was where she and her now husband had their first date.

“Tiburon is such a sweet town and so close to San Francisco. I just knew when it came to opening our second tasting room this would be the place,” she says.

The Caviar Company was founded in 2015 by Bergstein-Higbey and her sister Saskia, when the duo opened a retail space on Union Street in San Francisco. They shipped their posh product to buyers across the country as well as supplied local restaurants and chefs such as acclaimed Single Thread in Healdsburg, as well as Michael Minna and Acquerello in San Francisco.

But no need for a Michelin star to enjoy caviar. Whether you’re a fish egg aficionado or newly caviar curious, the menu in the Tiburon tasting room is as inviting as the setting. For first timers, Bergstein-Higbey suggests the Emerald Flight, which features a wild domestic, farmed domestic, and an imported variety of caviar, served with house made blinis and crème fraiche. Guests can also choose from 12 varieties of sustainable domestic and imported caviar and roe (caviar comes from sturgeon, roe comes from other fish), sourced in the USA as well as Israel, China, Poland, Italy, and France.

If you’re just not ready to commit to caviar, drop in any way. There are also Hog Island oysters, a black-truffle grilled cheese, and burrata and brioche, which go down rather nicely with the Caviar Company’s sublime selection of sparkling wine and champagne, wines, and beers.

“Right now, we’re slower on weekday afternoons so that would be a great time to come in and ask some questions,” says Bergstein-Higbey. “We love to discuss caviar with people and want everyone to love it like we do.”

Open Wednesday – Sunday, 12 p.m. — 7 p.m.

Weekend reservations suggested.

46A Main Street

(415) 889-5168



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