Attilus Caviar Taster Set
- Free gift with every order over £50
- Free delivery on orders over £100
Siberian: dark, buttery, oceanic. Oscietra: golden-amber, hazelnut, complexity. One farm. One aquifer. Two distinct expressions.
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.
This duo brings together both expressions from Attilus’s facility in Saxony-Anhalt, Germany: Siberian sturgeon (Acipenser baerii), and Royal Oscietra from Russian sturgeon (Acipenser gueldenstaedtii). Raised in the same pristine underground aquifer water, farmed over the same 6–9 year cycle, and finished using the same traditional Malossol method, yet fascinatingly distinct on the palate.
Wild sturgeon populations have been decimated by overfishing; 26 of 27 species are classified as endangered. Attilus provides an ethical alternative, raising fish in carefully controlled environments that replicate their natural habitat, without antibiotics or hormones.
Water comes 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 and consistent water quality year-round.
Solar-powered since 2018. Sturgeon are raised for 6–9 years, double the industry norm. No antibiotics or hormones. Each tin carries an individual CITES traceability code linking it to the specific fish, farm, and harvest date.
Both caviars are lightly salted using the traditional Malossol method (less than 4% salt) to preserve the natural flavour of each variety.
Siberian Sturgeon
Lustrous medium-sized pearls, dark grey to black. Buttery and nutty with oceanic undertones. Clean, lingering finish without bitterness. A classic, accessible caviar experience.
Royal Oscietra
Medium to large pearls, distinctively golden-brown to amber. Creamy and hazelnut-rich with a longer, more complex finish. Greater depth and a warming 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.”
Siberian: Mild, buttery, and oceanic, dark grey to black pearls with a clean finish. The accessible, classic caviar experience. Oscietra: Golden-amber pearls with hazelnut and cream complexity and a longer, more distinctive finish. Both are farmed from the same facility and the same pristine underground aquifer water; the difference is entirely the species.
2 × 30g, 60g total. A generous amount for a side-by-side tasting or to share at a dinner party. For a complete serving experience, pair with blinis, crème fraîche, and a mother-of-pearl spoon.
Yes. Both tins ship in protective packaging with a certificate of authenticity from Attilus. A side-by-side tasting of Siberian and Oscietra is a genuinely unique caviar experience, suitable for any occasion from birthdays to corporate gifting. For a complete gift, serve with blinis and crème fraîche.
Yes. Both tins carry individual CITES traceability codes. The Attilus facility runs on solar power (since 2018), draws water from a deep underground aquifer, and recirculates it through multi-stage filtration. Sturgeon are raised for 6–9 years with no antibiotics or hormones.
Yes. Subscribe for 10% off every delivery. Free to pause or cancel at any time, no minimum commitment.
Free UK delivery on orders over £100. Standard delivery 2–4 business days. Express options available at checkout. Returns accepted within 28 days.
What’s Included
Attilus Royal Siberian Caviar
30g · Saxony-Anhalt, Germany
Mild, oceanic, and buttery, the classic caviar experience.
Attilus Royal Oscietra Caviar
30g · Saxony-Anhalt, Germany
Golden-amber pearls with hazelnut complexity and a long, distinctive finish.
Each tin is sealed at source and shipped in protective packaging.
“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.
This duo brings together both expressions from Attilus’s facility in Saxony-Anhalt, Germany: Siberian sturgeon (Acipenser baerii), and Royal Oscietra from Russian sturgeon (Acipenser gueldenstaedtii). Raised in the same pristine underground aquifer water, farmed over the same 6–9 year cycle, and finished using the same traditional Malossol method, yet fascinatingly distinct on the palate.
Wild sturgeon populations have been decimated by overfishing; 26 of 27 species are classified as endangered. Attilus provides an ethical alternative, raising fish in carefully controlled environments that replicate their natural habitat, without antibiotics or hormones.
Water comes 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 and consistent water quality year-round.
Solar-powered since 2018. Sturgeon are raised for 6–9 years, double the industry norm. No antibiotics or hormones. Each tin carries an individual CITES traceability code linking it to the specific fish, farm, and harvest date.
Both caviars are lightly salted using the traditional Malossol method (less than 4% salt) to preserve the natural flavour of each variety.
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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