Vegetables - AVEQIA Stockholm

Langoustine and scallop tartar with langoustine bisque, melon radish and wasabi emulsion

Here's a tasty dish featuring the delights of the sea. We're serving this dish as a starter on our Christmas 2025 menu, but it's certainly a dish that can work at any time. The contrast between the sweet delicate shellfish, the deep bisque, the crunchy vegetab...

Crispy croquette with charred sweetcorn, chanterelles, mushroom mayo, spruce shoots and mushroom foam

This scrumptious dish is a perfect appetizer for autumn dinners. Relatively easy to prepare, but incredibly beautiful and also very tasty. You can of course replace the mushrooms with any mushrooms you can get your hands on, really crispy fried chanterelles ar...

Buttermilk waffle with pan fried sweetbreads, parsley cream, charred green asparagus and apple syrup

This spring we want to continue the fresh theme with a yummy buttermilk waffle that we top with delicious fried sweetbreads on a smooth, chlorophyll-packed parsley cream and charred, crunchy green asparagus. We use a Belgian waffle iron for the waffles because...

Grilled white asparagus with plum glaze and ginger salsa, soy baked egg yolk, deep fried potatoes and asparagus hollandaise

Here is the first dish of spring, a lovely asparagus dish that we spice up with a few Asian flavors to break the norm. A tasty start to our 2025 spring menu White asparagus 10 pcs White asparagus 2 Banana shallots 3 Cloves of Garlic 5 g Black pepper...

Pâte à choux with creamed chanterelles, lemon marmalade, parsley cream and crisp salad

This dish is simply called a chanterelle bun. The bun itself is made with Pâte à Choux, so it is luxuriously fluffy and light. We then fill it with a lovely green parsley cream and crispy chanterelles. This recipe serves 10 people, based on one roll each. P...