A prickly delicacy: how sea urchins conquered the world
- How It All Began
- How Sea Urchins Became a Delicacy
- Characteristics of Sea Urchin
- How to Eat Sea Urchin Properly in a Restaurant
- Health Benefits of Sea Urchin
- Which Sea Urchins Taste the Best
- Interesting Facts About Sea Urchins
He may look unappetizing and even a bit intimidating, but only until he appears on your plate. We are talking about the sea urchin — a popular delicacy valued for its unique flavor and delicate, creamy texture. What makes sea urchin so special, how long people have been eating it, and how to enjoy it properly in restaurants — all of this is covered in this article.
How It All Began
Archaeological findings show that sea urchins have been consumed for thousands of years. Their spines are discovered at ancient human sites all over the world — from the coast of Chile to South Africa and Japan.
The ancient Greeks and Romans were particularly fond of them. For them, the sea urchin was not just food but an object of reverence. Aristotle described its anatomy in detail, calling it a «sacred animal.» The Romans, known for their refined taste, highly valued the flavor of sea urchins and even depicted them on coins and ceramics as symbols of fertility and the abundance of the seas.
But the true pioneers and greatest admirers of sea urchins were the Japanese. In the Land of the Rising Sun, where it is known as uni, sea urchin has been eaten for centuries. Japanese cuisine is based on freshness and minimal processing, and the delicate, complex flavor of sea urchin roe fits perfectly into this philosophy.
How Sea Urchins Became a Delicacy
For a long time, sea urchin remained a local product. It was mostly eaten by fishermen as an accessible source of protein. Its transformation into a global delicacy began in the second half of the 20th century and was driven by two key factors:
— Japanese culinary influence. As sushi culture spread around the world — first in the US and later in Europe — people discovered not only tuna and salmon, but also other seafood. Sea urchin became an ingredient in the most refined types of sushi and sashimi.
— The rise of haute cuisine. Chefs, always searching for new unique flavors and textures, turned their attention to sea urchin. They began using it not only in Japanese dishes but also in complex sauces, pastas, risottos, and even desserts.
As with oysters, rising demand led to a decline in natural populations, making sea urchin an expensive and rare product.
Characteristics of Sea Urchin
The edible part is the gonads. What we call «roe» is actually the reproductive organs of both males and females. When the shell is carefully cut open, you will find five orange or yellow «petals» arranged in a star shape. These are the gonads.
The taste of sea urchin is unique — salty, slightly sweet, with strong notes of iodine and a metallic hint. The aftertaste is long, with nutty and creamy nuances. The texture is delicate and melting, similar to custard or soft cheese. The quality of the roe depends directly on the season (the best is in winter and early spring) and the purity of the water.
How to Eat Sea Urchin Properly in a Restaurant
In a modern restaurant, sea urchin may be served in several ways:
— Raw. The most classic and common option.
— Japanese style. Served in its own shell, cleaned of spines. Accompanied by soy sauce, wasabi, and pickled ginger. The roe is eaten with a small special spoon.
— Mediterranean style. Often served on ice. The roe may be drizzled with lemon juice and extra virgin olive oil, sometimes topped with finely chopped shallots or green onions. Paired with slices of white bread or toast.
— As part of complex dishes: pastas, risottos, sauces, sushi, and sashimi.
The main rule: if you are trying sea urchin for the first time, start with the pure taste, without additives, to understand and appreciate its uniqueness.
Health Benefits of Sea Urchin
Sea urchin can rightfully be called a superfood. It contains:
— A large amount of zinc, essential for immune function, hormone synthesis (including testosterone), and skin health.
— High protein content and low calories — an ideal dietary product.
— Omega-3 fatty acids, important for cardiovascular and brain health.
— Vitamins A and E, powerful antioxidants that slow cellular aging.
— Iodine, which supports normal thyroid function.
Which Sea Urchins Taste the Best
Just like wine, sea urchins have their own terroirs — unique environmental conditions that influence flavor. Connoisseurs highlight several prestigious types and regions:
— «Brittany» (France). Considered the benchmark. Balanced, refined flavor with nutty and creamy notes and no excessive bitterness.
— «Hokkaido» (Japan). Known for their sweet, very clean, and intense taste. Bright orange color and creamy texture.
— «Maine» (USA, Maine). American urchins have a milder yet complex flavor with fruity and citrus tones.
— «Chilean» (Chile). Often larger, with a stronger iodine-rich taste.
The most expensive, prized, and flavorful sea urchin is wild-caught in cold, clean waters during the season (November to March) in the Northern Hemisphere.
Interesting Facts About Sea Urchins
— Their mouth is located on the underside. The Aristotle’s lantern is a highly complex chewing apparatus made of five teeth, used to scrape algae off rocks. It was named after Aristotle, who first described it.
— They walk on their spines. The spines are not just for protection — they act like stilts. Sea urchins also have hundreds of tiny tube feet with suction cups.
— They can live for over 200 years, showing almost no signs of aging. Scientists study them extensively in longevity research.
— They help clean the ocean. Feeding mainly on algae, sea urchins play an important ecological role by preventing seabed overgrowth and improving water clarity.
Looking for a place in Moscow to try sea urchins and other seafood? Visit Lambic! Our menu offers many exciting dishes that are sure to suit your taste. We look forward to seeing you.
Why beer is served at different temperatures: explained in simple terms
Contents How temperature changes taste, aroma, bitterness, and strength Which beer styles prefer cold, and which prefer warmth How we take care of temperature at Lambic Beer lovers know this well: pale lagers are best served ice-cold, while dark beers are noticeably better at warmer temperatures. Serving temperature is just as important a part of beer culture as the right glass or the freshness of the drink. It directly affects which flavors and aromas you perceive. Let’s break down what temperature different beer styles should be served at to reveal all their facets. How temperature changes taste, aroma, bitterness, and strength Beer contains a huge number of aromatic compounds — esters, phenols, hop oils, and various flavor notes. At low temperatures (around 0–4°C), these substances barely evaporate, so the aroma is almost imperceptible. The beer feels simply refreshing and flat. As it warms up (to 8–14°C), the aromatics begin to “wake up”: floral, citrus, spicy, or malty notes emerge. That’s why beer often “opens up” as you drink it. Temperature directly affects how basic tastes are perceived. Cold dulls the taste receptors, softening hop bitterness and making the beer more drinkable. This is ideal for light lagers. But in a dark ale or porter, where complex malty sweetness balanced by gentle bitterness is essential, cold will hide this harmony, leaving only a watery impression. Warmth, on the contrary, enhances both bitterness and sweetness, making the flavor fuller and more intense. Cold beer feels more carbonated and “sharp” on the tongue due to carbon dioxide. Warmer beer shows its body, oiliness, and creamy texture — qualities especially valued in good ales and stouts. Alcohol vapors also evaporate more readily in warmth. That’s why strong beer (above 7–8% ABV), if served too warm, can hit the nose with a harsh alcoholic aroma. Served too cold, it can create a deceptive sense of lightness, and intoxication may come unexpectedly. Which beer styles prefer cold, and which prefer warmth Broadly speaking, the entire beer spectrum can be divided into three temperature zones. Cold serving (4–7°C) — Pale lagers and pilsners. Their main purpose is to quench thirst. Cold highlights their cleanliness, light hop bitterness, and freshness.— Wheat beers (Weissbier). Cold serving enhances their spicy yeast character and citrus notes, making them incredibly refreshing.— Most mass-market beers. They are often served and stored ice-cold because low temperature masks possible flaws and a simple flavor profile, making them seem just fresh. Classic temperature (8–12°C) — Pale ales and IPAs. At this temperature, the full range of American or English hop aromas opens up — pine, citrus, tropical fruits — while bitterness remains balanced.— Amber ales and porters. Caramel and nutty malt sweetness becomes noticeable, and the texture turns rounder.— Quadrupels and other strong Belgian ales. The warmth is perceptible but doesn’t let alcohol dominate, allowing you to appreciate the fruity and spicy complexity. Warm serving (12–14°C and above) — Dark and imperial stouts. Only at this temperature do you truly experience chocolate, dried fruits, coffee, and caramel. The beer becomes like a refined dessert, with alcohol woven into the overall bouquet.— Traditional British ales. Their optimal serving temperature is room temperature (14–16°C). This reveals their malty, bready, often nutty character.— Complex Belgian ales (Trappist, abbey styles). Their fruity and spicy yeast profile requires warmth to fully unfold. How we take care of temperature at Lambic In our Lambic restaurants, the approach to temperature is part of our philosophy. Our storage system allows us to maintain different temperature regimes for different beer styles. In addition, we use the proper glassware. We never serve complex, warm beers in icy or frozen glasses. The glass is at room temperature so the beer’s flavor can reveal itself in all its dimensions. What we recommend to our guests: — Trust the staff. If you’re advised to let a beer stand for a few minutes, don’t ignore it. It means the beer will open up better after warming slightly in the glass.— Experiment. Take the same stout and try the first sip immediately, then another after 5–7 minutes. You’ll be surprised how much the flavor changes.— Don’t warm the glass with your hands. There’s no need to deliberately hold the glass in your palms, especially with strong beers. Let it warm naturally in the room.— Ask questions. Don’t hesitate to ask the bartender or server what temperature a particular beer style is usually enjoyed at. For us, that’s a sign of your interest, and we’re always happy to explain. Come to Lambic — we’ll not only help you choose a beer to your taste, but also serve it the way its character demands. And we also offer a wide selection of Belgian cuisine and a consistently cozy atmosphere. We look forward to welcoming you.
20 February 2026
The perfect evening with beer and meat: which steaks and meat dishes to choose
Contents What’s the secret Lambic’s meat hits and the perfect beer pairings Simple rules Beer is a universal drink: depending on the style, it can be paired with a wide variety of dishes, from rich appetizers to desserts. But a special kind of pleasure comes from serving meat dishes with a foamy pint. Let’s explain why this is such a worthy pairing and which meat-based beer snacks are truly ideal. What’s the secret Belgian beer offers hundreds of styles and directions—from fruity, spicy ales to deep, robust porters. That’s exactly why it can be called the perfect companion to meat delicacies. Almost any dish can be matched with a beer that highlights all its flavor nuances. In turn, the right meat dish helps reveal the depth and character of the beer. Lambic’s meat hits and the perfect beer pairings We explored interesting pairings of hot meat dishes and beer using selections from the Lambic menu. Ribeye Steak A premium steak cut from the thick edge of beef, famous for its marbling, juiciness, and rich flavor. Grilled with aromatic herb butter, it delivers a powerful, buttery finish. You need a drink that balances the richness of the ribeye, cleanses the palate, and highlights the caramelized grill notes. A beer that’s too light will get lost, while one that’s too bitter will clash. The perfect pair is a Belgian Dubbel or an IPA. The Dubbel beautifully echoes the meat’s caramelization. Its moderate carbonation and full body handle the fat, while its yeast-driven complexity harmonizes with the herbs. An American IPA, with its bright hop bitterness, balances the richness and refreshes the palate. Blade Steak with Potatoes in Svan Salt A more approachable yet incredibly flavorful steak from the shoulder cut. It’s often served with rich sauces—like in our case, with an aromatic red-wine demi-glace infused with cinnamon and star anise. The dish is deep and intense, with pronounced spicy accents. The beer should be strong and complex enough not to fade behind the sauce. The perfect pair is a Belgian Tripel or a Porter.Tripel is a golden, strong beer with noticeable alcohol warmth, light spice, and fruity esters. Its brightness and dryness contrast beautifully with the richness of the sauce, while the alcohol warmth supports the dish’s spices. A Porter, with notes of dark bread and caramel, creates a cozy, harmonious pairing. Grilled Sausages with Braised Cabbage and Mustard Appetizing sausages made from a blend of pork and beef, with a crispy casing, served alongside sweet-and-sour braised cabbage and spicy Dijon mustard. A great combination of fatty, sour, spicy, and smoky flavors (thanks to bacon in the cabbage). You need a versatile, refreshing yet not simplistic beer — one that cuts through the fat, softens the mustard’s heat, and complements the cabbage’s acidity. The perfect pair is a Pale Ale. Thanks to its expressive hop bouquet, it creates an interesting interaction with the dish. Its light fruitiness also highlights the caramelized sausage casing beautifully. BBQ-Glazed Pork Ribs with a Crunchy Salad Tender, fall-off-the-bone pork ribs coated in a thick, sweet-smoky glaze with Asian accents. Served with a cold, crunchy salad for contrast. This hot dish calls for a beer that can handle the sauce’s sweetness, refresh the palate, and either support the smoky notes or add a fruity freshness. The perfect pair is a Sour Ale or a Stout. For example, a Flemish red ale with its wine-like, fruity acidity works well — the complex bouquet pairs nicely with ginger and garlic in the glaze. A classic stout, with notes of roasted malt, bitter chocolate, and coffee, creates a powerful, almost dessert-like duo. It interacts with the glaze’s caramel notes, while its creamy texture balances the spice. Flemish-Style Beef Tender cuts of beef neck slowly braised in Bourgogne des Flandres beer. The result is incredibly soft and deep, with subtle acidity and spicy notes. Here, it’s best to choose a beer that creates flavor harmony. The perfect pair is the same beer used in cooking—or a similar sour or semi-sour ale. The beer’s acidity highlights the dish’s rich flavor, while its maltiness creates a complete, cohesive experience. Beef Steak with Mozzarella, Fried Egg, and Onion Marmalade A juicy chopped beef patty topped with stretchy mozzarella, a runny egg yolk, and sweet onion marmalade. A stunning combination of succulent meat, creamy cheese, egg, and sweet onion. The beer should bring all these elements together: handle the richness of the meat and cheese, avoid clashing with the egg, and emphasize the onion’s sweetness. The perfect pair is an Amber Ale. With its caramel-nutty malt profile and moderate bitterness, it complements the caramelized onions and highlights the steak’s savory depth. Simple rules Choosing meat and beer is based on simple principles of contrast and harmony. Rich and fatty dishes (ribeye, ribs) call for more bitter or sour beers. Spicy and complex dishes (blade steak, Flemish beef) need beers that are equally complex and strong. Simple, juicy dishes (sausages, beef steak) pair best with refreshing, balanced beers. Don’t be afraid to experiment and trust your senses. And if you want a guaranteed great experience — visit Lambic beer restaurants. Our servers will recommend the perfect meat to go with your beer. Enjoy your meal.
20 February 2026