Antonius Caviar.
Direct from nature to the Nordic kitchens.
Founded by a chef, built for the kitchen. Exclusive Nordic distributor of Antonius Caviar: farm-direct, unpasteurized sturgeon caviar for Scandinavia’s most ambitious restaurants and hotels.
“Caviar is far more than a luxury. It is a raw ingredient that demands time, respect, and understanding. The better you understand it, from the water to the moment the tin is opened, the better the experience you create for your guests.”
What Sets Us Apart
Founded by a Chef
1920 was founded by Kevin Hatting, a trained chef who spent his career in professional kitchens. We speak your language, we know what a service demands, and we advise accordingly.
One Range, Chosen With Care
We are the exclusive Nordic agent for Antonius Caviar. One producer, represented properly. Not a catalogue of competing labels, and nothing we would not serve ourselves.
One Contact, All of the Nordics
Samples, volume pricing and cold-chain delivery to Denmark, Sweden, Norway and Finland. No middlemen and no ticket queue. One contact handles your account from first order to standing delivery.
Why Antonius Caviar
Single-Fish Origin
Every tin holds roe from a single female, never blended. It preserves the character of each batch and delivers a consistency bulk-blended wholesale caviar cannot offer.
Never Repackaged
Packed directly into its final tin at the facility in Poland. No secondary repackaging means no exposure to air, light, or temperature swings on the way to your kitchen.
Unpasteurized & Fresh
We never pasteurize. Heat extends shelf life but costs texture, flavour, and the natural richness of omega-3 and vitamins. You get fresh caviar with its full profile intact.
Full CITES Traceability
Every tin carries a CITES certificate confirming legal origin. Farms hold HACCP, IFS, BRC, and ISO 14001. You know exactly where your caviar comes from.
Where It Begins
Antonius raises its sturgeon inside Natura 2000, the EU’s network of protected natural areas, in large, open lake and water systems fed by naturally flowing river water. Not closed basins.
Baerii spend 10 to 12 years in that water. Oscietra, 14 to 16. Every tin we sell starts there.
About Antonius CaviarFrom Fish to Dish
- 01
Nature
Natura 2000 is the EU’s network of protected natural areas, where farming is only permitted if the habitat stays intact. Antonius raises its sturgeon in large, open lakes fed by naturally flowing river water, not closed basins. Baerii need 10 to 12 years, Oscietra 14 to 16.
- 02
The Producer
Roe from each individual female is graded by a certified sensory panel on grain size, colour, texture and aroma before it is approved. What passes is made by hand using the Malossol method: minimal salt, no borax, and packed straight into its final tin. Never blended, never repackaged.
- 03
1920
We choose which tins come north and carry them there ourselves. Unpasteurized caviar is a living product, so the cold chain runs unbroken from Poland to your kitchen with as few links in between as possible. CITES papers travel with every tin.
- 04
The Chef
We taste with the kitchens we supply and talk texture, salinity, grain and application, then match the grade to the dish rather than to the price list. What chefs tell us goes straight back to production and shapes the next selection.
- 05
The Guest
All of it comes down to one moment: the tin opened during service. Porcelain in a Michelin dining room or a plate served backstage at a festival: that is where the years in the water are finally judged.
The setting can change: porcelain in a Michelin dining room, or backstage at a festival.
The quality never does.
Ready to Find the Right Caviar for Your Kitchen?
We work directly with chefs, buyers, and hospitality professionals across Denmark, Sweden, Norway, and Finland. Sample orders, volume pricing, and the kind of product conversation you rarely get from a distributor.
Contact 1920