Caviar

The purity of this caviar comes into its own. With a maximum salt content of 3.5 per cent, it is lightly salted and develops its rich, nutty flavour.

The 101 label is reserved for caviar with a diameter of at least 2.6 millimetres, an intense flavour, tender skin and of the highest quality.

This quality promises pure freshness. As the only caviar producer in Switzerland, Tropenhaus Frutigen guarantees that the caviar will be shipped within just a few days of it being harvested.

The latest product from the House of Oona. The grains are silver-grey to olive and have a golden sheen. Traditionally aged in slip-lid tins, the caviar develops its nutty and unbelievably fresh aroma with subtle notes of fresh earth. A product for true caviar connoisseurs.

This caviar is distinguished by its intense flavour and shiny black colour. The flavour develops fully after several months of maturation, when it is then pasteurised in glass.

With its sophisticated flavour, iridescent black colour and distinctive pearly surface, this unique product stands out from the crowd. The "Bottarga de Caviar" is made by pressing Oona Caviar into blocks which are then smoked and cut into small bars, producing a highly individual consistency and structure. It has a bitter, smoky flavour and distinctive notes of caviar on the finish.

The mountain butter from St-Imier in the Bernese Jura Mountains is traditionally made from fresh mountain milk. Combined and refined with mild olive oil, the sweet-tasting mountain butter and the aromatic, salty Oona Caviar Millésime offer guaranteed pleasure for special moments.