It all begins with a legend: Saint Amalberga was fleeing toward Temse, pursued by Charlemagne himself. The king had fallen madly in love with her, but rather than becoming a princess and queen of the Holy Roman Empire, Amalberga wanted to devote herself to religious life. Charlemagne, obsessed with making her his wife, pursued her with all his cavalry as far as the Scaldis River. Amalberga could find no boat, when suddenly a large sturgeon approached to rescue her. The saint climbed onto its back, crossed the river, and escaped her pursuer.
Twelve centuries later, on the other side of the world, a Belgian chef born in the lands of that very same river - Scaldis, from which his last name originates - cooks sturgeon and caviar. Rudi Scholdis, awarded four Michelin Stars, has spent twenty-five years dedicated almost exclusively to caviar. When Kenoz wanted to open the doors of its aquaculture farm, there was no need to look for a name: the house had already named itself.
Casa de Amalia opened in January 2022 in the middle of the pools, just meters from where our caviar eggs are born. The phrase that best defines it is meant quite literally: this is not a restaurant; it is our home. A home with a fireplace, armchairs, and a long table, where time stands still and all that matters is good conversation and, of course, good food.
There are four ways to visit Casa de Amalia: one is the Caviar Tasting, which lasts 45 minutes and includes a tour of the pools before tasting it in the Russian tradition, accompanied by vodka and conversation; it is the briefest way to understand how to taste caviar. Another is the 8-Course Tasting Menu-the crown jewel of the house-which explores everything the sturgeon makes possible: pasta, seafood, meat, the fish itself, and, naturally, caviar, with the option to add wine pairings for each course. The 4-Course Menu, a daily synthesis by the chef, is an ideal option for frequent visitors. Finally, the Executive Menu, available Wednesday through Friday at lunchtime, is designed for those driving by who decide to pull over and stop.
No menu is set in stone. They all change with the seasons and with whatever is harvested from the organic garden right next to the dining room—fertilized with the nutrient-rich water from the sturgeon pools: strawberries, beets, eggplants, peas, potatoes, pears, plums, peaches, chard, spinach, and seasonal herbs. The very same fish that produces the caviar nourishes the soil that yields the side dishes. Every visit is different, and that is precisely the idea.
A sturgeon saved a saint in a river in Flanders. Twelve centuries later, in Parral, it continues to welcome guests.
To visit Casa de Amalia: Route 5 South km 338, Parral, Maule Region. Tuesday from 6:00 PM; Wednesday to Saturday from 1:00 PM. Last reservation at 9:00 PM. Reservations at +56 9 5417 4401 or at casadeamalia.com; the Tasting Menu requires 24 hours' notice. If you visit, tag us at @kenoz_caviar.
