Lunara Atelier
Fresh luxury provisions
Luxury food gifts · Realistic premium pricing
Explore 100 curated food experiences priced from $109 to $1,495 — caviar, Wagyu, seafood, truffles, cheese boards, chocolate gifts, pantry sets, and event hampers.
Built for premium orders
The catalog avoids fake $19 luxury claims. Prices reflect caviar tins, Wagyu cuts, seafood cold-chain handling, truffle allocations, board-building components, and polished gifting presentation.
Concierge support
The online message button is available sitewide and stores inquiries in SQLite, making this ready for a real lead-capture workflow before checkout is added.
The edit
Seafood towers, cheese boards, caviar service, and chef-style meal kits for gatherings.
Chocolate chests, pantry hampers, breakfast boxes, and corporate allocations.
Truffles, saffron, Wagyu, aged balsamic, premium oils, and seasonal mushrooms.
Full catalog
10 products shown in Wagyu & Prime Meat Boxes.
Two richly marbled A5 strip steaks with sea salt and simple preparation notes.
A realistic luxury dinner box with ribeye, ground Wagyu, and steakhouse sides.
A center-cut roast with jus base, horseradish cream, and roasting guidance.
A compact tasting of high-marbled ribeye portions for careful searing and sharing.
Prime steaks, compound butter, finishing salt, and classic side components.
Two butcher-cut porterhouses with concentrated flavor and simple seasoning.
Premium patties, brioche buns, cheese, pickles, and sauce for an elevated cookout.
A larger A5 cut for a special meal, sliced thin and cooked in small portions.
A serious freezer-stock box with A5, American Wagyu, prime rib, and dry-aged steaks.
Tender filets paired with black truffle butter and a clean steakhouse finish.
Pricing logic
Caviar, truffles, Wagyu, king crab, and saffron have genuinely high wholesale and retail costs.
Each SKU is written as a gift, party kit, hamper, or dinner set — not a single grocery item.
Chilled and frozen formats include handling assumptions that support realistic premium pricing.
