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.
A delicious vegetarian course with homemade agnolotti, potato, baked egg yolk, sage foam and crispy potato skins. Perfect comfort food!
Try AVEQIAs tips for cooking artichokes
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
Celeriac with winter truffle, brown butter and hazelnuts
Chanterelles with corn croquettes and pickled onion on a grilled flat bread
Char with grilled butter, miso mayonnaise, cauliflower and cucumber
Charred zander with miso is the opening dish of our spring menu. A light, fresh dish featuring a combination of japanese and nordic flavours.
At AVEQIA we served this delicious, delicate lobster dish as a cold starter – but you could easily serve this as a wonderful summer main course
Jerusalem artichoke with chanterelles, bleak roe and mushroom consommé.
Try Johan Backéus crunchy potato nests! Perfect served with bleak roe, sour cream, red onion & dill.
Delicious lamb sausage with crispy onion, malt mayonnaise, watercress and mustard seeds – suits almost any occasion!
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
Lovely Soy baked Sea Bass, coupled with a warming mushroom broth, charred broccoli, crispy rye bread and sweet amaebi.
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.
White asparagus tart with Svecia cheese, green peas and bleak roe from Kalix
White asparagus is one of the real signs of spring and definitely one of the most welcome! Here are our best tips for cooking them to perfection.