21.04.2006
Caviar and salmon before departure

New seafood bar at Copenhagen Airport offers high-quality caviar and salmon. Several kinds of exquisite caviar and fine smoked salmon from the Swiss Alps are on the menu at the new Caviar House & Prunier seafood bar, which opened on Wednesday, 19 April, at Copenhagen Airport. Caviar House was originally a Danish

company, founded in Copenhagen in 1950; today it is the largest caviar business in the world. In 2004, the company merged with Prunier, a leading French seafood company dating all the way back to 1872 and well-known for their restaurant in Paris.

In-house production

Caviar House & Prunier produces its own caviar at farms in Bordeaux based on an almost 100-year-old recipe, and the company also sells high-quality caviar from a number of other producers. Salmon is produced in the Swiss Alps, where the fish is smoked using the Balik method dating back to the Russian czars.

In addition to caviar and salmon, Caviar House & Prunier also sells oysters, lobster, shrimp and crab. The beverages offered by the restaurant include champagne and their own brand of beer.

Only one in Scandinavia

Caviar House has for many years been established in a number of international airports, but the seafood bar at Copenhagen Airport is the only one under the new name and concept, and the only one in Denmark and Scandinavia.

In addition to offering an opportunity to enjoy a light meal at the Caviar House & Prunier before departure, passengers can also buy the exquisite products from the shop in the seafood bar. Caviar House & Prunier is located in the transit area of Terminal 3.