Atlantis The Palm lands Guinness record for world's largest caviar

The world's largest caviar in a tin weighed in at 50kg and was served to guests during the resort's New Year's Eve dinner

Sascha Triemer, vice president for food & beverage at Atlantis, The Palm.
Sascha Triemer, vice president for food & beverage at Atlantis, The Palm.

Atlantis, The Palm teamed up with US caviar company AmStur on New Year’s Eve to break the Guinness World Record for the world’s largest caviar tin.

The 50kg portion of caviar was presented to guests at the resorts' gala dinner and smashed the previous record for the world’s largest caviar tin recorded in 2016, which had weighed in at 17kg.

The caviar was served in a custom-made, diamond-shaped caviar tin coined ‘Cleito’ after the goddess known as the ‘Mother of Atlantis’. The 98cm x 74cm tin was created using the R16 stainless steel and had compartments to store frozen ice gel to ensure the caviar's appropriate temperature.

Did you like this story?
Click here for more

Alongside an official Guinness World Record adjudicator, who judged the attempt live during the New Year’s Eve gala dinner, over 5,000 guests took part in the event, snapping photos with the tin and consuming the entire 50kg amount of caviar over the course of the evening, using custom-engraved mother-of-pearl spoons, produced to commemorate the occasion.

After checking that the attempt was verified and the team adhered to the guidelines, the Guinness World Record adjudicator confirmed a new world record. 

Serge Zaalof, chief operating officer for Atlantis Resorts & Residences, commented: "We have thoroughly enjoyed this project we have embarked upon with our esteemed partner, AmStur Caviar and we are extremely proud to have achieved the impossible with the 50kg tin. Our New Year’s Eve gala dinner is a very special location in our city to welcome in the new year and we were thrilled to share this record breaking experience with our most valuable and loyal guests".

Sascha Triemer, vice president for food & beverage at Atlantis, The Palm added: "At Atlantis, The Palm we pride ourselves on creating an amazing experience and everlasting memories for our guests and we welcomed this opportunity to introduce the luxury taste of AmStur – The World's Finest Caviar. By breaking the Guinness World Record title for Largest Tin of Caviar, we continue to wow our guests and allow them to experience the unforgettable and seemingly impossible".

AmStur Caviar partner, Nicholas Narsavidze added: "We were very proud to partner with Atlantis, The Palm in this unique undertaking, and are extremely excited to introduce our AmStur to the esteemed guests of the New Year’s Eve Gala Dinner. AmStur's native-raised, white sturgeon, caviar has been acclaimed by renowned chefs and discerning consumers throughout the world for its exquisite flavour and perfect texture. Our success demonstrates that culinary excellence and sustainable practices can go hand-in-hand, and we look forward to bringing AmStur caviar to everyone who not only appreciates fine quality, but cares about protecting the environment."

For all the latest hospitality news from UAE, Gulf countries and around the world, follow us on Twitter and Linkedin, like us on Facebook and subscribe to our YouTube page.

Most Popular

Newsletter

Reports

Human Capital Report 2017

Human Capital Report 2017

The second annual Hotelier Middle East Human Capital Report is designed to explore the issues, challenges and opportunities facing hospitality professionals responsible for the hotel industry’s most important asset – its people. The report combines the results of Hotelier Middle East's HR Leaders Survey with exclusive interviews with the region's senior human resources directors.

Hotelier Middle East Housekeeping Report 2016

Hotelier Middle East Housekeeping Report 2016

The Hotelier Middle East Housekeeping Report 2016 provides essential business insight into this critical hotel function, revealing a gradual move towards the use of automated management and a commitment to sustainability, concerns over recruitment, retention and staff outsourcing, and the potential to deliver much more, if only the industry's "image problem" can be reversed.

From the edition

From the magazine