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Spring menu 2026

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The light is back and spring is already here!

March 16 – May 25

As usual, we can count on the weather treating us to warm days andn cold days, but this year it really feels like spring has come to stay! The warmth is just around the corner and we’ve been looking forward to all the light, fresh things that go with the spring pantry. After carefully sampling the best ingredients, we are pleased to present our tasty spring menu!

How about a Japanese-inspired starter of hamachi, leeks, kohlrabi and wasabi, followed by a chlorophyll-packed ravioli with asparagus and peas, then we roll out the grills where we put on a lamb steak accompanied by ramsons, yellow beets and a roasted garlic jus and a delicious dessert with crispy tart rhubarb, pistachio, lemon verbena and Italian meringue?

Welcome to the spring menu at AVEQIA!

Hamachi with soy-baked leeks, kohlrabi and wasabi in clear tomato broth

Pea-filled ravioli with poached white asparagus, fermented asparagus butter, grilled coal oil and fresh peas

Grilled lamb entrecôte with ramson stuffed Pâte à Choux, salt-baked yellow beets and roasted garlic sauce

Pistachio bavaroise, baked rhubarb, lemon verbena jelly and Italian meringue

We’re pleased you’ve found our menus! But we hope you haven’t missed our interactive cooking experiences?

We love food. And we love to cook with others. We and our guests alike find that genuine joy and inspiration in cooking together!

Regardless of if you visit us with clients, colleagues, family and friends or business associates; we offer you an extraordinary activity and experience that includes both great food and beverages. The critical difference is that here it’s the participants who play the central role.

You and your party always have your own private kitchen and dining room (Chambre Séparée) for optimum privacy.

Welcome to AVEQIA!

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