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.

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

Kantareller med majskrokett och sotad, picklad lök på flatbröd

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

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.

Celeriac with winter truffle, brown butter and hazelnuts

Celeriac with winter truffle, brown butter and hazelnuts

Kantareller med majskrokett och sotad, picklad lök på flatbröd

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

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

Spring menu: Charcoal grilled lamb kebabs with ramsons, tomato and almonds

Chargrilled lamb kebabs with ramson, tomato and almonds

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.

AVEQIA Höstmeny - Kantarell, Jordärtskocka

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.

Lobster tortellini with lobster foam and charred cipollini onions

Mushroom tortellini with crispy Jerusalem artichoke, mushroom broth and truffle

Delicious tortellini filled with a porcini mushroom duxelle. We toss the pasta in a buttery mushroom broth with truffle and sage

Selection of mushrooms, Jerusalem artichokes, truffles and mushroom consommé

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.

Spicy lamb with ramson croquette, grilled yellow beets and roast garlic lamb jus

This delicious spicy lamb is irresistible with its accompanying ramson croquettes, salt baked yellow beets and garlic scented jus.

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

Vit sparris/white asparagus

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.

Our Story

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

Our Menues

Interactive lunch and conference

Conference

Methodic innovation with precision