The one and only, the exceptional, the true – “Oona”. These attributes, derived from Celtic, describe the origin and values of the first Swiss caviar. Caviar is an ambassador for an incomparable world of pleasure. The melodious name “Oona” hints at the perfection of each individual, finely shining caviar grain and the honest enjoyment.

Oona caviar is the first and only Swiss caviar from sturgeons that have grown up in Swiss mountain spring water.

The Siberian sturgeon and the Russian sturgeon are raised in the fish farm of the Tropical House Frutigen in the Kander Valley and swim in pure, naturally warm mountain water. Optimal and state-of-the-art husbandry conditions as well as sustainability enjoy top priority here. Detailed processes guarantee the highest quality and include all steps from the fish to the finest end product in the appropriate tin.

The focus of the caviar quality is deliberately on freshness. In the Kandertal, caviar is produced with a filigree skin and present grain, pleasantly tender consistency and fine melting. Thanks to this process, the nutty aroma and the faint hint of young moss can develop perfectly. Oona Caviar is refined only with pure salt; the focus is on sustainability, purity and the scope for the finest nuances of taste. This leads to the unmistakable character of Oona Caviar.

The masterful product development has now led to five different caviar varieties, which have taken their permanent place in the kitchens of gastronomes and gourmets.