Our Recipes

Agnolotti with potato, baked egg yolk, sage foam and crispy potato

A delicious vegetarian course with homemade agnolotti, potato, baked egg yolk, sage foam and crispy potato skins. Perfect comfort food!

Artichoke mania

Try AVEQIAs tips for cooking artichokes

Autumn mushrooms with cheese croquettes and pickled onion on grilled flat bread

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

Celeriac with winter truffle, brown butter and hazelnuts

Celeriac with winter truffle, brown butter and hazelnuts

Chanterelles with corn croquettes and pickled onion on a grilled flat bread

Chanterelles with corn croquettes and pickled onion on a grilled flat bread

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.

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

Fresh Lobster, Cucumber & Apple juice and Languostine crème

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

Grilled scallop with raw shrimp, tomatillo and spinach crisp

Infused white asparagus with scallop, yuzu mayonnaise and trout roe

Jerusalem artichoke with chanterelles, bleak roe and mushroom consommé

Jerusalem artichoke with chanterelles, bleak roe and mushroom consommé.

Johan Backéus deep fried Potato nests

Try Johan Backéus crunchy potato nests! Perfect served with bleak roe, sour cream, red onion & dill.

Lamb Sausage with Crispy onion, Malt mayo, Cress & Mustard seeds

Delicious lamb sausage with crispy onion, malt mayonnaise, watercress and mustard seeds – suits almost any occasion!

Langoustine with Smoked Potato puree, Soured Cream, Sorrel and Pine

Lobster tortellini with lobster foam and charred cipollini onions

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

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.

Seared Scallop with roast sweetheart cabbage, charred cucumber and beurre noisette-snow

Selection of mushrooms, Jerusalem artichokes, truffles and mushroom consommé

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.

Spring velouté with chicken crisp, sour cream and seared white onion

White asparagus tart with Svecia cheese, green peas and bleak roe from Kalix

White asparagus tart with Svecia cheese, green peas and bleak roe from Kalix

White asparagus with crispy egg, buttered asparagus broth and pistachios

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

White asparagus with two sauces

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.