Fresh sturgeon meat has a mild flavour and boasts numerous benefits. One special characteristic is that it has no bones. Sturgeon fillet straight from the grill is particularly tasty.

Easter special – benefit now from 20% discount!*

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 Brut Premier Cru dominates with a powerful yeasty note and an apple and almond aroma, and with a pleasant degree of champagne perlage. It is composed of 75% Pinot Noir and 25% Chardonnay and impresses with barely noticeable acidity. It is thus the ideal accompaniment to our Oona Caviar Osietra Carat made from Russian sturgeon.

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. Unique accessories arise during the course of a complex handling process.

Easter special – benefit now from 20% discount!*

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

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 low in fat.

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

For those who enjoy indulging in  Russian caviar culture, we have created a gourmet duo  of Oona Caviar and Vodka Czar‘s Village, an exquisite Russian distillate.

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.

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. Unique accessories arise during the course of a complex handling process.

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 steamed.

Oona Caviar and Champagne Perrier-Jouët Blason Rosé, a harmonic duo for very special pleasurable moments.

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.

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. Unique accessories arise during the course of a complex handling process.

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

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, a particular feature of sturgeon. With its slightly malty note, the complex aroma of the beer harmonizes well with the smoky fragrance and taste of the sturgeon fillet.

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.

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 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 sturgeon not only provides us with valuable delicacies, but also with special fish leather. Unique accessories arise during the course of a complex handling process.

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. Unique accessories arise during the course of a complex handling process.

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. Unique accessories arise during the course of a complex handling process.

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.

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. Unique accessories arise during the course of a complex handling process.

In order to serve caviar fittingly, the material of the spoon is a decisive factor. Horn is highly suitable as it doesn’t disturb the unique aroma of the caviar.

In order to serve caviar fittingly, the material of the spoon is a decisive factor. Horn is highly suitable as it doesn’t disturb the unique aroma of the caviar.

A fine product deserves a selected, exclusive packaging. The “Oona” caviar makes its appearance embedded in the “Ice Cube”.

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.

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. Unique accessories arise during the course of a complex handling process.

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.

The fitting tin opener for the exquisite delicacy.

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.

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. Unique accessories arise during the course of a complex handling process.

The sturgeon not only provides us with valuable delicacies, but also with special fish leather. Unique accessories arise during the course of a complex handling process.

28 seductive, cosmopolitan-inspired and stylishly illustrated caviar recipes.

Caviar stories which are entertaining and amusing provide you with interesting information and give you food for thought. The perfect read for caviar lovers and those whom it converts.