Attilus Royal Oscietra Caviar
- Free gift with every order over €50
- Free delivery on orders over €100
Sustainably farmed Russian sturgeon. Creamy golden-amber Malossol caviar. Full traceability from farm to tin.
Attilus takes its name from Attila, the Latin name for the beluga sturgeon (Huso huso), a nod to the regal history of the fish. That history stretches back to 1324, when Edward II declared sturgeon a “Royal Fish”: only royalty were permitted to consume it. To this day, wild sturgeon within the UK foreshore technically belong to the monarch.
Royal Oscietra Caviar comes from Russian sturgeon (Acipenser gueldenstaedtii), one of the most prized sturgeon species. Attilus raises their sturgeon in state-of-the-art facilities across Europe, where the fish are not exposed to chemicals and the roe is collected at its absolute peak of size, flavour, colour, and texture. This variety produces the characteristic golden-amber hue that sets it apart from other farmed caviars.
Colours range from golden-brown to deep amber, with each batch reflecting the natural variation inherent in this artisanal product.
Origin: Germany, Bulgaria, Poland, Moldova. Water is drawn from a natural underground aquifer more than 50 metres below the facility, crystal-clear and mineral-rich. A sophisticated multi-stage filtration and recirculation system ensures minimal water consumption year-round.
Each tin is fully traceable to the individual fish, farm, and harvest date. Every tin carries a CITES code providing complete farm-to-tin traceability. Sturgeon are raised for 6–9 years, while most producers harvest at 3–4 years, allowing the roe to reach full maturity and develop its signature golden-amber colour.
Prepared using the traditional Malossol method, lightly salted at less than 4% salt content to preserve the natural flavour. Ingredients: sturgeon roe, salt. Allergen advice: contains fish.
Medium to large pearls, distinctively golden-brown to amber, a visual hallmark of true Oscietra. Creamy, nutty flavour with a rich, buttery finish. Complex and full-bodied with a lingering warmth on the palate.
Attilus Caviar
Saxony-Anhalt, Germany
Attilus takes its name from Attila, the Latin name for the beluga sturgeon (Huso huso), a nod to the regal history of the fish. That history stretches back to 1324, when Edward II declared sturgeon a Royal Fish: only royalty were permitted to consume it. To this day, wild sturgeon caught within UK foreshore technically belong to the monarch.
The Attilus facility in Saxony-Anhalt, Germany draws water from a natural underground aquifer more than 50 metres below the surface, crystal-clear and mineral-rich. A sophisticated multi-stage recirculation system minimises water consumption. The facility has run on solar power since 2018 and is monitored 24 hours a day by qualified researchers and biologists. No antibiotics are ever used.
Attilus raises their sturgeon for 6–9 years before harvesting, while most producers harvest at 3–4 years. The extended cycle allows the roe to reach full maturity and develop its signature flavour complexity. Every tin carries a CITES traceability code linking it to the individual fish, farm, and harvest date. Attilus sells direct as the manufacturer, without middlemen, and supplies Michelin-starred restaurants and leading hotels across the UK and Europe.
“Our sturgeon swim in pristine recirculating water, never taken from the wild. We raise each fish for years before it produces a single grain of roe. Each batch is hand-selected, gently separated, and cured with just the right touch of salt to let the natural flavour speak. That patience and care is what gives our caviar its clarity and clean, buttery finish. You simply cannot rush this.”
Royal Oscietra comes from Acipenser gueldenstaedtii (Russian sturgeon). It has medium to large grains with a creamy, nutty flavour and a distinctive golden-amber colour, richer and more complex than Siberian, which is finer-grained with a lighter, more elegant profile. The golden hue is a natural hallmark of genuine Oscietra.
Yes. Attilus holds full CITES certification; every tin carries a traceability code linking it to the individual fish, farm, and harvest date. The facility runs on solar power (photovoltaic systems since 2018), draws water from a deep underground aquifer more than 50 metres below the surface, and recirculates it through multi-stage filtration to minimise consumption. Sturgeon are raised for 6–9 years, double the industry norm, allowing full maturity and flavour development.
CITES (the Convention on International Trade in Endangered Species) regulates trade in protected species including sturgeon. Every CITES-certified tin carries a unique code traceable to the originating farm and individual fish, providing complete farm-to-tin transparency and guaranteeing the caviar’s legal and ethical provenance.
Serve chilled (0–4°C) on a mother-of-pearl or bone spoon. Open the tin 5 minutes before serving. Enjoy on its own, on blinis with crème fraîche, or atop new potatoes.
Store at −3°C to 2°C. Unopened: 2–8 weeks (check tin for best before date). Once opened: consume within 24 hours for optimal quality.
Malossol means ‘lightly salted’ in Russian: salt content less than 4%. This preserves the natural flavour of the roe rather than masking it.
Yes. Royal Oscietra is one of the most celebrated caviars in the world. For a complete gift, consider pairing it with our Siberian Caviar for a side-by-side tasting, a stunning way to appreciate the difference between species. Both arrive in Attilus’s signature tin.
Free EU delivery on orders over €100. Standard delivery 2–5 business days. Returns accepted within 28 days.
“Our sturgeon swim in pristine recirculating water, never taken from the wild. We raise each fish for years before it produces a single grain of roe. Each batch is hand-selected, gently separated, and cured with just the right touch of salt to let the natural flavour speak. That patience and care is what gives our caviar its clarity and clean, buttery finish. You simply cannot rush this.”
Attilus takes its name from Attila, the Latin name for the beluga sturgeon (Huso huso), a nod to the regal history of the fish. That history stretches back to 1324, when Edward II declared sturgeon a “Royal Fish”: only royalty were permitted to consume it. To this day, wild sturgeon within the UK foreshore technically belong to the monarch.
Royal Oscietra Caviar comes from Russian sturgeon (Acipenser gueldenstaedtii), one of the most prized sturgeon species. Attilus raises their sturgeon in state-of-the-art facilities across Europe, where the fish are not exposed to chemicals and the roe is collected at its absolute peak of size, flavour, colour, and texture. This variety produces the characteristic golden-amber hue that sets it apart from other farmed caviars.
Colours range from golden-brown to deep amber, with each batch reflecting the natural variation inherent in this artisanal product.
Origin: Germany, Bulgaria, Poland, Moldova. Water is drawn from a natural underground aquifer more than 50 metres below the facility, crystal-clear and mineral-rich. A sophisticated multi-stage filtration and recirculation system ensures minimal water consumption year-round.
Each tin is fully traceable to the individual fish, farm, and harvest date. Every tin carries a CITES code providing complete farm-to-tin traceability. Sturgeon are raised for 6–9 years, while most producers harvest at 3–4 years, allowing the roe to reach full maturity and develop its signature golden-amber colour.
Prepared using the traditional Malossol method, lightly salted at less than 4% salt content to preserve the natural flavour. Ingredients: sturgeon roe, salt. Allergen advice: contains fish.
What They're Saying
“A very royal ingredient. Attilus is celebrated by chefs, culinary aficionados and foodies alike for their farm-to-table approach and uncompromising quality.”
“In the pursuit of perfection, Attilus has cemented its reputation for raising the finest sturgeon in the world.”
“Attilus Caviar leads the way in the sustainability stakes, combining state-of-the-art aquaculture with an unwavering commitment to traceability.”
“Attilus caviar is exceptional: the provenance is impeccable, the pearls are consistent, and the flavour is clean and complex. It’s the caviar I return to.”
“Attilus represents everything I look for in a luxury ingredient: complete traceability, genuine sustainability, and a flavour profile that speaks for itself.”
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