Tillbaka

Meat

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Scallop with white asparagus, lovage, smoked cucumber and Ajo Blanco

The starter on our spring menu is a delicious affair. The best of the sea combined with the best of spring - on a plate! Here you should buy good quality fresh scallops (not frozen), as they will really play the starring role in this dish. The recipe makes 10...

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Butter-fried langoustine with maple syrup, potato flat bread, langoustine- and paprika emulsion and smoked blood orange

This dish could become a real favorite if we had to guess. Best described as a Nordic langoustine taco, it will be served at AVEQIA in Stockholm's winter menu in 2024. Butter-fried pieces of languostine are nestled in a delicious emulsion flavored with langous...

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Mushroom- and Jerusalem artichoke dumplings in Fireweed-broth and grilled chili oil

In this recipe you will learn how to make your own dumplings with a Scandinavian filling. The filling can of course be varied endlessly, but the basic recipe for the dough and the cooking principles are the same no matter what you want to fill your dumplings w...

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Quail with cheese croquettes, chicken mayonnaise, plums and truffle sauce

Quail is a very fine ingredient that few people cook at home, as they may think it is complicated. But we want to dispel that myth! Stuff your quail with minced meat and tasty spices and you have a delicious meal that will impress most people. Here we serve it...

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Butternut tortellini with hazelnuts, pickled squash and beurre blanc

Butternut tortellini served with a creamy sauce of fermented squash, Voatsiperifery pepper and just the right amount of butter. We serve it with roasted hazelnuts and aromatic sage, topped with a nice Bredsjö sheep milk cheese. Classic flavors and techniques ...

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