December 2 2013  |  Airline & Terminal News

Caviar House & Prunier brings luxury to ZRH

By Hibah Noor

SSP has brought the well-known brand of Caviar House & Prunier to its Center Bar at Zurich Airport.

Choices on the menu include No 1 Fillet Balik salmon, smoked in Switzerland in traditional Russian style, King Crab legs from Bering Sea, and salads of crab delivered daily from the Pacific Ocean. Star of the show is Caviar House & Prunier’s Saint James and Malossol caviars.  These new dishes will be available alongside the bar’s existing Asian-inspired menu.

Peter G. Rebeiz, chairman and CEO of Caviar House & Prunier said he was, “particularly honored to see the Caviar House & Prunier brand name and products featured within the iconic Center Bar of Zurich Airport."

“The Center Bar is widely regarded as one of the finest airport bars in the world, and innovations such as this new offer continue to enhance that reputation. We’re very proud to be investing in this exciting venture,” said Cornelius Everke, managing director of SSP DACH (Germany, Austria, Switzerland).

SSP has operated Caviar House & Prunier since 2007. The Center Bar welcomed its first customers in 2006. The bar’s 80 seats offer a panoramic view of the airport apron, and its décor of contrasting light woods, stainless steel, black leather, and chic black granite is both lavish and welcoming.  It is open from 5.30 am to 10 pm, and is located in the Airside Center on Level 1.


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