Ekaterina Bataeva is the founder of Volzhenka, a caviar house that blends generations of heritage with a clear focus on quality and environmental responsibility. She was born into a family from Astrakhan, a historic city on the shores of the Caspian Sea—widely regarded as the birthplace of caviar. “The craft of caviar production began there as early as the 14th century and has been part of my family heritage for many generations,” she explains.
Bataeva founded Volzhenka with a mission to preserve that legacy. “Our mission is to offer the best caviar in the world and we are incredibly proud of its exceptional quality. We aim to offer the purest taste of caviar.” While caviar today is largely a global industry—China alone produces nearly 46% of the world’s supply—Volzhenka follows a different model. “We've brought centuries-old Caspian know-how to Europe, where we’ve established our own farm within a secluded national reserve,” Bataeva says. “Our sturgeons thrive in pure spring water, swimming freely at depths exceeding six meters. They are nourished exclusively with natural fodder.”
She adds, “We adopt an artisan approach — far from the industrialized methods often associated with mass-market caviar.” “No antibiotics or hormone injections are ever used on our sturgeons. Instead, we allow nature to take its course. This harmony between tradition, environment, and time is what gives Volzhenka caviar its rare purity, exceptional quality, and unforgettable taste.”
The production process is guided by what Bataeva calls inherited savoir-faire. “Our savoir-faire is inherited from Caspian traditions. Our knowledge has been passed down through generations: we know precisely when each sturgeon has reached full maturity, and we follow a meticulous, confidential technique during harvesting.” Each stage is handled with care. “Every stage of our production is guided by artisanal methods,” she says. “To ensure maximum freshness, our caviar is packed directly into glass jars right after harvesting.” This control over the full supply chain is intentional. “It allows us to uphold a legacy defined by patience, precision, and deep respect for nature.”
Sustainability is a key part of the company’s ethos. “Sustainability is central to everything we do. Our approach not only minimizes environmental impact, but actively contributes to the conservation of the sturgeon species,” she says. “Beyond creating exceptional caviar, we are deeply committed to repopulating sturgeons and ensuring their survival for future generations.” Even packaging reflects these values. “Glass is the most neutral and reliable material for preserving the integrity of caviar. Metal can affect the flavor profile, which is why metal spoons are also avoided when serving it,” Bataeva says. “Glass preserves the taste in its purest form—and it's a healthier, more sustainable choice, free of bisphenol and other potentially harmful chemicals.”
Volzhenka’s visual identity was also carefully considered. “Our packaging was created by a renowned French designer. Our packaging elements were both a quality and aesthetic decision, they preserve the caviar while elevating the entire experience. From our signature gift boxes to our custom-made serving accessories, everything has been designed uniquely for Volzhenka— Marks offering a truly unique and refined journey into our world.”
Asked to summarize what sets Volzhenka apart, Bataeva offers a concise answer: “Because our caviar is truly exceptional. We combine unmatched expertise, a profound respect for nature, and a family legacy that spans generations. We’re not just selling caviar—we’re sharing a family legacy, centuries of craftsmanship, and a true indulgence in pure pleasure.”