Fresh sturgeon meat has a mild flavour and boasts numerous benefits. One special characteristic is that it has no bones. It also has a firm consistency similar to white meat, does …

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 unvarying colour and round…

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. In collaboration with the Zeller tannery in Steffisburg (BE), the actual waste produ…

Antoine Konrad designs the 6th edition of CaviArt for the Osietra Carat.

The first ever Swiss caviar from Russian sturgeon comes from fish that had 9-10 years in which to develo…

Perch thrive spectacularly in our pure mountain spring water. They are probably the most popular freshwater fish in all of Switzerland. Perch meat is firm, very pale in colour and …

Its smooth texture and intensive, delicate nutty aroma traditionally make Oona caviar N°103 a wonderful accompaniment to Charles Heidsieck Brut Réserve Champagne. The caviar furthe…

The fine appearance and  delicate, nutty aroma of traditional Oona Caviar N°103 fully develop thanks to the exceptional balance of the vodka. The noble distillate is distilled acco…

The latest product from the House of Oona. The first ever Swiss caviar from Russian sturgeon comes from fish that had 9-10 years in which to develop and grow in warm mountain water…

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. In collaboration with the Zeller tannery in Steffisburg (BE), the actual waste produ…

Its white, flavourful lean meat with few bones is one of the best species of fish that can be found in our mountain spring water. Pike-perch fillets are delicious either fried or s…

The caviar with its high-quality contents and its delicate, nutty aroma form a wonderful basis for exquisite drops such as Champagne Perrier-Jouët Grand Brut.

Product details

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. In collaboration with the Zeller tannery in Steffisburg (BE), the actual waste produ…

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 …

The fine appearance and intensive, delicate nutty aroma make the traditional Oona caviar N°103 a wonderful accompaniment to Canard-Duchêne Cuvée Léonie Brut Champagne. Together wit…

After being marinated in a brine of dark Rugen beer and refined, the sturgeon is warm-smoked over beechwood at 65°C in the in-house smoke oven. It has a mild taste and is boneless,…

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. Thi…

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. In collaboration with the Zeller tannery in Steffisburg (BE), the actual waste produ…

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. In collaboration with the Zeller tannery in Steffisburg (BE), the actual waste produ…

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. In collaboration with the Zeller tannery in Steffisburg (BE), the actual waste produ…

With its sophisticated flavour, iridescent black colour and distinctive pearly surface, this unique product stands out from the crowd. The "Feuille de Caviar" is made by pressing O…

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. In collaboration with the Zeller tannery in Steffisburg (BE), the actual waste produ…

In order to serve caviar fittingly, we recommend mother-of-pearl or horn spoons. These materials don’t disturb the unique aroma of the caviar. Under no circumstances should silver …

In order to serve caviar fittingly, we recommend mother-of-pearl or horn spoons. These materials don’t disturb the unique aroma of the caviar. Under no circumstances should silver …

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…

A fine product deserves a selected, exclusive packaging. The “Oona” caviar makes its appearance embedded in the “Ice Cube”. Made from clear glass hand-crafted by Glasi Hergiswil in…

The sturgeon meat is hot smoked over beech wood in our own smoke chamber at 65 °C. It has a mild taste and has no bones, a special characteristic of sturgeon. Enjoy smoked sturgeon…

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. In collaboration with the Zeller tannery in Steffisburg (BE), the actual waste produ…

The sturgeon meat is hot smoked over beech wood in our own smoke chamber at 65 °C. It has a mild taste and has no bones, a special characteristic of sturgeon. Enjoy smoked sturgeon…

1 Caviar thin opener – CHF 83.-

The fitting tin opener for the exquisite delicacy.

Product details

• Material: Titanium
• Logo application
• 2.5 x 3.5 cm (W/L)

Shipme…

The sturgeon meat is hot smoked over beech wood in our own smoke chamber at 65 °C. It has a mild taste and has no bones, a special characteristic of sturgeon. Enjoy smoked sturgeon…

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. In collaboration with the Zeller tannery in Steffisburg (BE), the actual waste produ…

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. In collaboration with the Zeller tannery in Steffisburg (BE), the actual waste produ…

28 seductive, cosmopolitan-inspired and stylishly illustrated caviar recipes from tiramisu with salmon, uncomplicated crostini with chili paste to wonderfully light mini puff pastr…

Do you know what a Huso huso is? If you think it’s a Beluga-sturgeon, you’re right! But did you know that caviar was “poor man’s food” right up to the end of the 19th century? And …