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 over 20 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.

Butter-baked cusk with salsify, oyster beurre blanc and green herb purée

Here we have gently baked Cusk with dulse algae. Served with a beurre blanc with oysters & trout roe, salsify cooked in quince juice and Swedish soy sauce.

Char with grilled butter, miso mayonnaise, cauliflower and cucumber

Char with grilled butter, miso mayonnaise, cauliflower and cucumber

Charred Zander with miso, oyster-filled kohlrabi, chilled vegetable consommé and lumpfish roe

Charred zander with miso is the opening dish of our spring menu. A light, fresh dish featuring a combination of japanese and nordic flavours.

Cod with fried mussles, smoked kale and mussle foam

Cured herring with smoked potato purée, tomato emulsion and sour cream curd

Grilled scallop with raw shrimp, tomatillo and spinach crisp

AVEQIAs Höstmeny 2018 Hummer, kålrabbi, äpple

Lobster tortellini with kohlrabi, apple and kale sprouts

Lobster with potato flatbread, grapefruit, shiso leaves and celery

Fresh lobster served in a flat bread taco with delicious lobster mayonnaise. Topped with fresh grapefruit, spicy green shiso leaves and spicy sesame seed.

Marinated pike-perch and raw shrimp with leek, meadowsweet and prawn crackers

Marinated pike-perch and raw shrimp with leek, meadowsweet and prawn crackers

Hero-Matjessill, Sandefjord, Gräslökskräm,

Matjes herring with Sandefjord, chive/dill cream, dill-pickled cucumber and fennel crispbread

A lovely, classic summer starter with matjes herring, new potatoes, chive crème, crispy cucumber and fennel crispbread.

Quickly cured herring with creamy potato foam, Christmas bread crisp and bleak roe from Kalix

Lära Sig Laga Mat Sojabakad Gös med svampconsommé Recept-Aveqia

Sea Bass, Mushroom Consommé, Broccoli, Rye Crisp & Onion

Lovely Soy baked Sea Bass, coupled with a warming mushroom broth, charred broccoli, crispy rye bread and sweet amaebi.

Halstrad Gös med kvittenbakad fänkål, dashi,grillad ämnesgurka och ostron

Seared Pike-Perch with baked fennel, dashi, cucumber and oyster

The best fish of the season; Pike-Perch – here served with delicious baked fennel, dashi, grilled young cucumber and oyster mayonnaise. Fresh peas and dill adds freshness!

Smoked arctic char with butter baked potatoes, trout roe and pickled mustard seeds

Smoked char with creamy potato foam, rye bread crisp and bleak roe from Kalix

Smoked arctic char with rowan berries, dill, onions and lemon. Served with a light potato foam, pickled onion, fresh herbs, crispy rye bread and bleak roe.

Smoked char with pickled spicy potatoes, smoked cheese cream, vendace roe and cheesy crisp bread

White asparagus with matjes foam, rye bread crisp, elderberry-pickled apples and a smoked cheese crème

Aveqia

Interactive Cooking & Dining

Vinprovning

Our Wine packages

Laga Mat I Grupp,Rökbakad vit sparris med äggcreme,Recept - Aveqia

Our Menues

Methodic innovation with precision