Shellfish

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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Havskräftbisque – helt enkelt

Upptäck höstens magi i varje tugga med vårt novembertips. Vi tar vara på varje del av kräftan – från de delikata skalen som förvandlas till den krämiga bisquen till den fina stjärten som smörsteks snabbt innan den slinker ned i soppan. Räcker t...

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Langoustine with leek, apple, fennel and langoustine bisque

Some of autumn's finest flavors in one dish: langoustine with leek, apple, fennel and velvety langoustine bisque. A well-balanced and flavorful dish that gives you an experience you won't forget. If you struggle to find fennel pollen, you can leave it out or f...

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AVEQIA’s Spiced Butter

A really underrated accompaniment is a really good spiced butter, or why not several different ones? For the upcoming BBQ season, we want to share a basic recipe for spiced butter, as well as a delicious charcoal grilled butter from one of our previous menus. ...

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