A salmon raised with care to reveal the quintessence of its flavors
The poetry of an artisanal gesture where every detail comes to life with delicacy.
All our smoked salmon is carefully prepared in the Gstaad Valley by our master smoker, who, with the precision of a jeweler and equipped with a simple knife, crafts each fillet.
A subtle and ancient blend of salt and spices accompanies the flesh in its slow transformation, before it is gently cold-smoked over beechwood, known as the “mother of the forest.”
Through the expertise and character of our artisans, each piece of our salmon offers you the authenticity of a genuine flavor.
Smoked Salmon
- Raised in freshwater for approximately 15 months, the salmon then moves to the sea.
- Raised in Scotland, smoked in Switzerland over beechwood.
- Fish Maturation – 3 years on average
Wild Salmon
- Fishing for wild Alaskan salmon, known as Sockeye.
- Sourced from responsible and regulated fishing, ensuring the protection of the species.
Gravlax Salmon
- Raised in freshwater for approximately 15 months, the salmon then reachs the sea.
- Raised in Scotland, smoked in Switzerland.
- Fish Maturation – 3 years on average
Our salmon and trout pearls
Wild Alaskan Salmon pearls
Trout pearls from the cold, clear waters of Denmark.
Our Arctic Char
Our Arctic char comes from a mountain lake nestled in the crystalline and very cold waters of the alpine glaciers of Italy, near the Adamello Brenta Nature Park.
BLINIS
Our range of products designed to enhance the tasting experience of Qavjar’s creations.
SAUCE
A creamy Gravlax mustard sauce, specially designed to complement and enhance Qavjar’s gravlax salmon.
VODKA
Our artisanal vodkas capture the pure and elegant essence of the Caspian Sea.