Caviar House
75 years of excellence
Founded in Copenhagen in 1950, Caviar House is far more than a selector of caviars: from its earliest days it established itself as a force that shaped the world caviar market. The world’s leading importer of Iranian caviar, creator of the airport Seafood Bar concept, a long-standing partner of the finest sturgeon farms, for more than 75 years Caviar House has embodied a rare standard: the pursuit of true taste, absolute authenticity and respect for craftsmanship.
Caviar House did not simply select the finest pearls; it defined their very existence. By establishing rigorous criteria for colour, pearl size, firmness and aromatic intensity, it laid the foundations of a recognised classification, turning an exceptional product into a codified world that everyone can read.
In 1968, it opened its first boutique at Geneva Airport, inventing the concept of fine food in airports. In 1984, the first Seafood Bar opened at Heathrow in London, a counter offering products from the seas of the world, where caviar could be enjoyed at any hour.
From that first London counter, the same spirit spread to every corner of the globe. From Geneva to London, from Zurich to Dubai, Caviar House restaurants and boutiques carry the same promise: a selection of exceptional caviars, a warm setting and attentive service.
Whether you linger over a meal or pause for a tasting, the experience remains complete: precise, sensorial and memorable. Today, with more than a dozen points of sale around the world, the story of Caviar House continues to unfold, faithful to its founder’s ambition: to make caviar an experience open to discerning enthusiasts, everywhere in the world.
The art of selection
Caviar House is not only a renowned selector. It is a committed house that places quality at the heart of every decision. A partner of Prunier and Balik, two houses celebrated for their excellence, Caviar House shares a common philosophy: the priority of true taste and attention to every detail.
To give caviar a voice is also to pass it on. Through its masterclasses, Caviar House invites discerning enthusiasts and demanding professionals into its world: to identify sturgeon species, decipher textures and understand what makes a caviar singular. It is this conviction, that excellence is handed down as much as it is selected, that has guided every gesture of the House for more than 75 years.
