PROPERTY
THE PROPERTY
Chef of Restaurant
Immerse yourself in the charm of our estate, a rustic treasure that has witnessed more than two centuries of history. Dating back to 1789, our 4,500 square metre estate is home to three varieties of caviar lemons, grown with the utmost care and respect for the land.
Situated next to Son Mir, in the idyllic landscape of the old Sineu road KM 8, our property is an oasis of greenery and serenity. With a strategic location close to major nurseries, we are committed to pioneering the production and sale of caviar lemons in Europe.
At Esprit Jardin, we don’t just grow caviar lemon; we grow a unique and memorable experience for those who seek the extraordinary in the everyday. Join us on this exciting journey and discover the true taste of gastronomic excellence.
PROPERTY
What is caviar lemon?
The caviar lemon, also known as "finger lime", is a variety of citrus fruit native to Australia. It is characterized by its elongated shape and its pulp in the form of small balls, which resemble caviar, hence its name.
What are the unique characteristics of the caviar lemon?
The caviar lemon stands out for its intense and refreshing citrus flavour, as well as for its juicy texture and the small balls of pulp that burst in the mouth when eaten. In addition, its unique appearance makes it an attractive decorative element for dishes and drinks.
How is the caviar lemon grown?
The caviar lemon is best grown in subtropical or tropical climates, with well-drained soils and full sun exposure. It is important to provide regular watering and frost protection. It can be grown in pots or directly in the ground, and requires similar care to other citrus fruits.
How can caviar lemon be used in the kitchen?
The caviar lemon is versatile in the kitchen and can be used in a variety of ways. Its pulp balls can be added as a garnish to seafood dishes, salads, desserts or drinks, adding a touch of freshness and citrus flavour. They can also be used to make sauces, vinaigrettes or jams.
Frequently asked QUESTIONS
