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.

Lära Sig Laga Mat  Krispig vildand med grädde, kantareller samt bakad kålrot och tryffelchips Recept - Aveqia

Crispy Mallard with Chanterelles, Baked swede and Truffle crisps

In this dish we have beautiful locally sourced mallard, panfried with crispy skin and seasoned with dried chanterelles, rosé pepper and fennel.

Grilled quail stuffed with mushrooms, baked shallots, madeira reduction and truffles

Locally grown salad, tarragon- & chicken mayonnaise, vinegar crisps, pickled onion, cucumber and shredded paté

Spiced duck with apple leather, charred cream, pickled chicory and beetroot rose

Spicy cornfed duck with red cabbage, port wine jus, fennel smoked black currant jelly and crispy kale

Cornfed duck-breasts are seasoned with fennel seeds, sancho peppers and star anise and fried perfectly pink. We confit the thighs and toss them in port wine jus.

Stuffed spring chicken with Swedish dumplings, wild garlic and turnip

Stuffed young chicken with Swedish dumplings, tarragon and sweetheart cabbage

Umeshu-glazed duck with swede purée, flower sprouts and roasted hazelnuts

Our Wine packages

Chambre Séparée på AVEQIA

Private Dining

Our Story

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

Our Menues