Kitchens Across the Nordics
Since 2023, 1920 has become a partner to kitchens all over the Nordics, from Michelin-starred restaurants and leading restaurant groups to hotels, large venues, international brands, festivals, and street food. The setting changes. The standard does not.
A few of the kitchens we work with
Bach & Nurup
Partner kitchen“We have chosen to use Antonius Caviar from 1920 because their approach to the product matches our own standards of quality. The Caviar is 100% natural, without additives, it is never repacked, and because it does not undergo a prolonged maturation process, we get an incredibly fresh product. We know the quality is there every time.
We prefer Caviar with a fresh, clean and precise flavour rather than Caviar with longer maturation and a heavier, more intense character. This is closely connected to the way we cook at Bach & Nurup.
We work extensively with Asian flavours, citrus, salt, umami and spicy elements. In that context, fresh and clean Caviar works really well because it can sit alongside complex flavours without becoming heavy or overpowering the dish. Instead, it contributes salinity, minerality and the distinctive flavour of Caviar in a clean and elegant way.
At the same time, our relationships with our suppliers mean a great deal to us. Kevin has a background as a chef himself, so he understands our daily work, our expectations of the ingredients and how important it is that quality, flexibility and deliveries are all spot on.
When we use as much Caviar as we do, we need to be able to trust both the product and the people behind it 100%.
With Antonius Caviar from 1920, we can.”
Christian Nurup
Head Chef & Co-owner, Bach & Nurup
AIRA
Partner kitchen“Caviar has become an important ingredient in our kitchen at AIRA, and when we choose to work closely with a supplier, it is never based on the product alone.
Antonius Caviar gives us the finesse, freshness and consistency we look for. It has a beautiful clarity, delicate salinity and refined texture that gives us freedom to use it across very different expressions in our cuisine.
But an equally important part of our decision to work with 1920 is Kevin.
Having spent many years in professional kitchens himself, Kevin understands our world from the inside. He understands the standards we work by, the importance of consistency and the reality that sometimes things need to happen quickly. There is very little explanation needed — he understands what we need and why we need it.
That creates a level of trust and flexibility that is incredibly valuable to us. We know Kevin personally stands behind what he delivers, and there is a genuine commitment to the product, to our restaurant and to the relationship we have built together.
At this level, having access to exceptional ingredients is essential. Having a supplier who understands your kitchen and genuinely cares about what you are trying to achieve is something else entirely.
For us, 1920 gives us both.”
Tommy & Pi
Owners & Partners, AIRA
We taste together, discuss texture, salinity and application, and carry that feedback straight back to the producer. When a chef puts our caviar on a dish, they put their own name behind it, and we take that seriously.
Add Your Kitchen to the List
Sample orders, volume pricing, and a genuine conversation about the product. Every enquiry is handled personally.
Contact 1920