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
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
Chanterelles with corn croquettes and pickled onion on a grilled flat bread
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 tortellini filled with a porcini mushroom duxelle. We toss the pasta in a buttery mushroom broth with truffle and sage
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.
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.