Our Recipes

Welcome to AVEQIA’s unique selection of recipes. This is a new part of our website where we’ll publish new recipes on an ongoing basis. After 18 years we have quite a few to share… so please do visit regularly!

Please note that each recipe has been created as part of a Tasting Menu; they serve approximately 8 guests as part of a bigger dinner or 4 guests when served on their own as a main dish.

Beets with chewy cherries, malt and pistachio crumble, cream cheese, Beurre Noisette

Tasty, slow-baked beetroots with chewy cherries, home made cream cheese and Beurre Noisette emulsion. A malt crisp and apple leather finish the dish off

AVEQIA Höstmeny 2018 - Chokladpaté, variation på vinbär, gräddfilsskum

Chocolate pâté with black and red currants and sour cream foam

Chocolate pâté with a delicious black currant curd, oat crunch and a fluffy sour cream foam with Tahiti vanilla

Cinnamon cake with chocolate foam, sour cream sorbet, cloudberries, almond and porcini mushroom snow

Delicious cinnamon cake with chocolate foam, smooth “filmjölks-sorbet”, macerated cloudberries, candied mandlar and Porcini-snow and wild rice

Cloudberry swiss roll with almond, roasted chocolate and sour cream sorbet

Cloudberry swiss roll with almond, roasted chocolate and sour cream sorbet

Donut with chocolate sorbet, cherries, zabaglione and crushed Daim

Fluffy donuts rolled in cherry sugar, served with a creamy zabaglione made with cherry beer. This is served with a cherry compote, a velvety smooth chocolate sorbet, and our version of the Swedish chocolate bar called Daim.

Svensk-karibisk sommarswirl -Jordgubbar, vit persika, kokosglass och sockerkaka

Swedish-Caribbean Summer Swirl

Our Summer swirl is a delicious mix of strawberries, peaches, beurre noisette sponge, creamy, crispy meringue, crunchy macadamias and yummy coconut sorbet….

Violglass med lakritscurd, kaksmulor och höstbär med timjan och vanilj med Chef's Table - Aveqia

Violet Ice cream with Autumn Berries, Herbs and Crumble

A beautiful combination of blueberries, blackberries, thyme and bourbon vanilla. A creamy smooth liquorice curd and a crunchy oat crumble is added for texture.

Methodic innovation with precision

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