Imperial Baerii
Siberian sturgeon raised in Austrian alpine spring water. Nutty, buttery, with a clean oceanic finish.
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Austrian Alpine Caviar · Est. 2024
Premium AustrianCaviar
Caviar is fish. And fish is eaten fresh.
Origin
Caviar wasfishermen'sfood.
For most of its history, caviar was harbour food. It was eaten straight off the boat by the people who caught it, because it could not be kept long enough to travel inland. The aristocracy only ever received the preserved version. The fishermen had the better half of that deal.
That is the caviar I make. Nothing is bought in and relabelled. I know every sturgeon, I decide when its roe is ready, and I wash, salt and fill every tin myself — one farm, one pair of hands, twenty minutes from harvest to the sealed tin. The next person to open it is you.
Facts
By the numbers
Fresh is not a claim.It is a schedule.
20min
From harvest to sealed tin
The tin is filled once. The next person to open it is you — no second station, no repacking, no unnecessary air.
24h
With the salt
Caviar needs a day to take the salt and turn creamy. That is when it is at its best — and that is when it ships.
1person
Every step by hand
When a sturgeon is ready, how the roe is washed, how much salt it takes, how the tin is filled and closed — every one of those is my decision and my hand. One farm in the Austrian Alps.
0
Preservatives
Unpasteurised, nothing added. Roe and salt.
We produce several times a week, in the quantity that is ordered. A short shelf life is not a limitation — it is the proof.
Leo
Salzburg
I only wantedto learn how tokeep a pond.
I grew up in Salzburg. What I actually wanted was a few ponds of my own — brown trout, char, enough fish that I would not depend on whatever the supermarket has that day. A farmer offered me exactly that, up at his alm. So in the summer of 2021, straight out of school, I took a job with the Grüll family, to learn how to keep fish.
What I had not expected was how precise the work is. That is what got me — the accuracy and the care you need around something that fragile. Nothing there is done roughly.
It was still a summer job. At the start of 2022 I went to Vienna, to a media agency, web design and 3D — what I had trained for. I gave it a year. I missed being outdoors, and I missed making something you can hold in your hand. That gives me more than anything on a screen ever did. At the end of that year I came back to Salzburg and asked the Grülls whether I could learn the whole thing properly.
In 2023 I began building Eichinger Caviar alongside the work. It went online in 2024. Today, at twenty-five, I am responsible for the entire caviar production — I decide when a sturgeon is ready, I wash the roe, I salt it, I fill and close every tin. I am so convinced by what comes out of that room that I wanted it to go further than Salzburg. I built this website too, and I answer the mail myself.
The ponds up at the alm are finally happening — char and brown trout, spring water straight out of the mountain, and strictly for me. The rest of the time I am hip-deep in someone else's water. That is the part I would never hand over.
Leo Eichinger
Philosophy
I do not age my caviar. Fish does not improve by waiting.
The trade calls it maturing. Or refining. No one has ever shown me what those months add to a fish product, and I do not believe they add anything. A tin that is still good a year later was made to last a year — that decision is taken in production, long before the lid goes on. I take the other one: nothing added, never pasteurised, produced fresh several times a week.
One day with the salt
Caviar needs about twenty-four hours to take the salt and turn creamy. That is the moment I want you to taste. Everything after it is a compromise, not a refinement.
Filled once
Salted pearls are soft. Every opening, repacking and resealing breaks some of them and lets in fresh air. So my tins are filled once — and opened again by you.
A date that tells the truth
Unpasteurised, nothing added. That means weeks, not years. A long date says nothing about the caviar itself — it says what was done to it so that it would keep. I would rather give you the short one.
Never with metal
Nobody in this trade would serve caviar with a metal spoon. We all use mother-of-pearl or bone. And then the same caviar is expected to sit in a lined metal tin for months — and no lining lasts forever. Those two ideas have never fitted together for me. Mine is not meant to sit anywhere that long.
Collection
Four varieties.One pair of hands.
Albino Caviar
A genetic rarity: pearl-white roe of extraordinary delicacy, produced in quantities so small that every tin is allocated individually.
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Red Pearl
Alpine salmon trout roe, deep coral red by nature. Mild and bright — entirely its own thing next to sturgeon caviar.
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Osietra
Russian sturgeon in Austrian alpine spring water. A larger, more assertive pearl with a deep mineral finish.
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Trade & wholesale
No sales team.No distributor.Just me.
Yachts, beach clubs and kitchens across Europe order from the same production week as everyone else. I make what is ordered, then it ships.
Yachts & Private Charter
Tell me the port and the date. The tins are packed for that day, temperature-controlled, and delivered anywhere in Europe.
Beach Clubs & Resorts
Volume does not change how it is made. Weekly ordering, flexible quantities, the same production as every other tin.
Fine Dining & Private Events
One farm, one harvest week, nothing between the water and your kitchen. For menus where provenance is part of the description.
Trade enquiries
Write to me directly. No distributor in between, no minimum contract on standing orders.
Real freshness has a short shelf life.
Gold · Rising StarSilver · Fresh Siberian
ResultsJournal
The questionsI get askedmost.
Ordering Caviar Online: How the Cold Chain Works from Farm to Door
Fresh, unpasteurised caviar by mail works - if the cold chain never breaks. How our 24-48h express delivery across the EU actually functions.
Gifting Caviar: A Guide to Sets, Occasions and How to Choose
Caviar as a gift: which variety suits which person, how sets with vodka work, what to know about delivery timing - and the most...
Caviar Varieties Compared: Baerii, Osietra, Albino and Trout Roe
Baerii, Osietra, Albino or trout roe? What distinguishes the varieties in grain, flavour and character - and which one suits which occasion.
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