Shellfish - AVEQIA Stockholm

Pan fried pluma with vongole in XO sauce, yellow beets, spring onions, endive salad and elderberry Hollandaise

This main course highlights a detail that is not so common in Swedish kitchens, but very popular in Spain. We're talking about Pluma, a cut from the pigs back, above the chops. It is a very flavorful cut that we're pairing with a “xo sauce” and vongole and...

Seared scallop with pickled mustard seeds, cured tomato, curry tuile and ajoblanco

We start our summer menu 2025 with an elegant and delicate opening. The combination of seared scallops on a bed of cured tomato and the delicate ajo blanco is a real highlight. The icing on the cake is the fine curry tuile that adds a little spice and crunch. ...

Scallop mousseline with langoustine, beurre blanc on fermented potatoes and saffron infused fennel

This autumns starter is a delightful scallop mousseline served on a langoustine tartare. We serve it with a delicious beurre blanc and a tasty saffron infused fennel. A delicate and beautiful dish for all to enjoy. Tomato jelly 8 Tomatoes 1 tbsp Caraway...

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...

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...