Caviar House & Prunier

Creators of fine gastronomy - Try our excellent selection of various types of caviar, exquisite Balik salmon cut and prepared in different ways, fine truffles, foie gras, champagne and other culinary highlights. Daily 11:00 - 00:00

8 / 10
78
ratings
  • Phone

    +41 22 817 46 51

  • Website

    facebook.com/CaviarHousePrunier

  • Instagram

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    CaviarHouseandPrunier

  • Type

    Seafood Restaurant

Address

Aéroport de Genève Cointrin (GVA) (Départs) 1218 Le Grand-Saconnex Switzerland

Reservations No
Credit Cards Yes
Outdoor Seating No
Menus Brunch, Lunch, Dinner

Comments / 13


Keywords:

great value smoked salmon
Nataliia Samko

Very nice place!

Manal Negmeldin

Perfect smoked salmon

Thiago Magalhães

Crab + champangne, amazing xperience...

luis cardoso

It has beluga premium vodka - but for 200 CHF!

Michel Tardy

Nice products but some are way overpriced

Alexandre Luycx

Nice food!

Lenka

Very expensive . But you can find some real delicacies here...

Judhi Prasetyo

nice looking seafoods but not sure they worth the price.

Neil Vaudin

Awful service, very expensive , definitely not worth it

Alper Uner

Tsarina, both salmon and caviar worth to try.. Dont forget chardonnay next to it

Tatyana Volkova

Очень вкусно. Недёшево , но того стоит .

Shanika Jamila

Una strana puzza di pesce oggi ????????????

Ingmar Rozeboom

Wordt ieder jaar duurder maar de vis en wijn is prima. Als je toch moet wachten dan maar hier

Similar places nearby :

7.4
Rail Station
Genève Aéroport Railway Station

Best connection to Geneva city center and good option for shopping on Sunday. - Yuri

Terminal
Check in

Good airport but if you are flying back from skiing I recommend going straight through to security as the queues build to insane levels - Anand Basu-Attwood

6.9
Lounge
SWISS Business Lounge

Love this lounge. Great place to fuel up and work before your flight. Wifi is reliable and plenty of places to charge. Food is decent too. - Angela Maguire

5.2
BBQ
La Cuisine

Try the Swiss pizza, with dry veal and tete de moine cheese - luis cardoso