A kitchen from the Caspian shore
Kaspia opened its doors on Calle Tolox in May 2026. The name comes from the Caspian Sea, on whose shore the recipes we cook were born.
Hand-rolled, every day
Dolma is rolled by hand each morning. Kutab is stretched thin and folded over seasoned meat or fresh herbs, then cooked on the saj until golden. Plov is layered with saffron and served the way it is at a family table in Baku.
Generous by habit
Azerbaijani hospitality means nobody leaves hungry. Portions are big, tea comes in a pot, and there is always something to try that is not on your plate yet.
Three languages, one table
Our guests are Spanish neighbours, expats from across Europe and Russian-speaking families of the coast. We speak all three at the table — and the menu is written in all three.
Made with love and care.
See the menuTonight, then?
Book a table in a minute right here, or message us on WhatsApp for takeaway and larger groups.