30 minutes before boarding at T1 still leaves time for Caviar House & Prunier
Right in Geneva’s Terminal T1 airside, Caviar House & Prunier leans into its name: caviar, smoked salmon, and champagne are the headliners. It’s pricier than most GVA options; expect caviar tastings to start around CHF 40 and go up quickly from there. The setup feels more like a bar counter with a few tables than a full restaurant, so think quick sit-down rather than long meal.
The menu runs very specific: salmon platters, caviar on toast points, and seafood-focused small plates. A glass of decent champagne usually lands in the CHF 18–25 range, while non-alcoholic options sit closer to CHF 6–8. Portions trend on the elegant side, so if you’re actually hungry, plan on a platter plus a snack rather than one small dish. Service pace is geared to airport time; a basic order often reaches the table in about 10–15 minutes.
Caviar House & Prunier opens early with the first T1 wave, typically around 06:00, and runs through the late European departures near 21:00–22:00. That timing makes it workable for both a pre-08:00 flight and an evening connection. The seafood is served chilled from a visible counter, which helps if you like to see what you’re getting before you pay Swiss-airport prices.
Budget-wise, a quick salmon plate and a soft drink at T1 usually hits CHF 30–40, while a caviar snack with champagne can push CHF 60–80 per person very fast. There’s usually seating turnover every 20–30 minutes, so even during a mid-morning bank it’s rare to wait long for a stool at the bar. Takeaway tins of caviar are also sold, with small jars often starting around CHF 25.
Tip: If your boarding pass shows a non-Schengen flight from T1, give yourself at least 15–20 minutes to walk from Caviar House & Prunier to the passport control and reach your gate without sprinting.