Iranian Beluga makes an appearance at Borda Eulari
One of the things we love about the Shah Prestige adventure is those spontaneous moments when you pull out a jar of Iranian Beluga in the middle of a meal and watch faces change. That evening at Borda Eulari in Andorra, it happened exactly like that.
A close-knit table
Jérôme, our friend Kadda—who has been with us and supporting the Shah Prestige adventure since the very beginning—and I were seated at Borda Eulari for a meal among friends. We had brought our Shah Darya Iranian Beluga. No big production. Just the desire to share.
When Chef Amaro came to our table, we offered him a taste.
Amaro’s reaction
A chef doesn’t lie. Not about quality. Not about what they feel on the palate. And Amaro didn’t lie—he loved the Iranian Beluga immediately, without hesitation, and quickly expressed his interest in offering it on his menu.
For us, this is the second time in a short period that an Andorran hospitality professional has reacted this way to Shah Darya. It’s no longer a coincidence—it’s confirmation.
What these encounters bring us
These evenings in Andorra’s restaurants aren’t just meals. They’re conversations, exchanges, real-world validation that no market study can replace. When a chef like Amaro tastes your product and wants to put it on his menu, you know you’re on the right track.
And Kadda, there that evening as so often, can attest to it—Shah Darya doesn’t need many words to convince.
