OUR STORY
Caviar House is far more than a mere caviar selector; from the very beginning, it has established itself as a key player that shaped the global caviar market. As the world’s leading importer of Iranian caviar, the creator of the airport "Seafood Bar" concept, and a long-standing partner of the finest sturgeon farms, Caviar House has—for over 75 years—embodied a rare standard of excellence: a commitment to perfect flavor, absolute authenticity, and respect for traditional craftsmanship.
Caviar House did not merely select the finest roe—it defined the very language used to describe it. By establishing rigorous criteria regarding color, grain size, firmness, and aromatic intensity, the company laid the groundwork for a recognized classification system, transforming an exceptional product into a codified world that is accessible and understandable to all. In 1968, it opened its first boutique at Geneva Airport, pioneering the concept of fine food in an airport setting. In 1984, the first Seafood Bar launched at London’s Heathrow Airport—a counter facing the world’s seas, where caviar could be enjoyed at any time of day.
From that first London outpost, the same spirit has spread to the four corners of the globe. From Geneva to London, from Zurich to Dubai, Caviar House restaurants and boutiques uphold the same promise: a selection of exceptional caviars, a welcoming atmosphere, and impeccable service. Whether lingering over a meal or stopping by for a tasting, the experience remains complete—precise, sensory, and memorable. Today, with over a dozen locations worldwide, the Caviar House story continues to unfold, true to its founder’s ambition: making caviar an experience accessible to discerning connoisseurs across the globe.
OUR EXPERTISE
Caviar House is not merely a renowned selector; it is a committed company that places quality at the heart of every decision. As a partner to Prunier and Balik—two houses celebrated for their excellence—Caviar House shares a common philosophy: prioritizing authentic flavor and meticulous attention to detail.
Championing the world of caviar also means sharing that knowledge. Through its masterclasses, Caviar House invites discerning enthusiasts and demanding professionals alike to step into its universe—learning to identify sturgeon species, decipher textures, and understand what makes a caviar truly unique. It is this conviction—that excellence is passed on just as much as it is selected—that has guided the House in everything it does for over 75 years.
It is this long-standing expertise in egg selection and mastery of the maturation process that enables Prunier to guarantee a unique, delicate, and consistent taste year after year. The Manufacture’s Baeri caviars proudly bear the "Caviar d'Aquitaine" Protected Geographical Indication—a mark of controlled origin and impeccable traceability. Each grain embodies precision craftsmanship and rare patience.
