Caviar Kaspia is set to open its doors in Bodrum, finding home within the new Maxx Royal Bodrum Resort. 

Slated for May 2024, the opening marks a new milestone in the brand’s global development. 

The venue has been designed by studio Beau Bow, led by Alexis Mabille, to embody the elegance of the Riviera lifestyle. Drawing inspiration from the summery spirit of yachting, the restaurant embraces the concept of an open-air terrace. “We aimed to play with the inherent codes of the Kaspia brand, paying tribute to the elegance of the French Mediterranean,” says Mabille. “We’ve crafted a space suspended above the water, imparting the sensation of floating on the sea, capturing the intoxicating essence of the lavish coastal villas of the 1950s to 70s, as well as the luxurious ease of Mexico’s Careyes island. Our goal was to preserve the whimsy of the seaside, where guests can relish the house’s caviar-topped potato in an enchanting yet understated setting.” 

Naturally, the outpost will offer up plenty of the brand’s signatures, including caviar-topped potato, traditional Norwegian smoked salmon and royal crab salad. 

With the opening of Kaspia Bodrum, the brand solidifies its coastal positioning, as well as its ‘Kaspia by the Sea’ approach of offering luxury experiences to hotel guests and sailors, with yacht visitors having access to the restaurant via a dedicated pier.