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Our recipes

Here we publish recipes from our historical menus

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Welcome to the AVEQIA recipe bank!

We continuously update this recipe bank from our vast treasure trove of recipes. After more than 20 years, we have a lot to share, so come back often!

Here you’ll find dishes that work as starters, main courses or desserts – but it’s up to you whether you want to create a whole menu from a number of dishes, or just break out a recipe and serve it on its own.

Please note that the recipes are created as part of our classic 4-course tasting menus and the quantities are calculated to serve 8-10 people. If you serve the dishes on their own, the quantities in the recipes are usually just right for 4-6 people. Of course, the number of servings you get depends somewhat on the amount of main ingredients and how generous you want to be.

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Chocolate glazed éclair with apple compote and cream on roasted white chocolate, hazelnuts and apple ice cream

Here’s a French dessert with a Swedish twist, a lovely combination even if we say so ourselves! Here you get the chance to make a real éclair, and the dough you make for it is really useful (it can be used for both sweet and savory dishes). In this dish, we f…

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Roast duck with glazed duck leg, pumpkin cream, chicken liver mousse and spicy duck gravy

For a main course this autumn, we’re serving a really lovely, spicy and warming dish with an underrated main ingredient – duck. You can do so much with duck and in this dish we use the whole bird so you as a guest will learn a lot about how to utilize all the …

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Crispy croquette with charred sweetcorn, chanterelles, mushroom mayo, spruce shoots and mushroom foam

This scrumptious dish is a perfect appetizer for autumn dinners. Relatively easy to prepare, but incredibly beautiful and also very tasty. You can of course replace the mushrooms with any mushrooms you can get your hands on, really crispy fried chanterelles ar…

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Baked turbot with scallop mousseline, elderflower, zucchini and kimchi beurre blanc

We start the fall menu 2025 with a strong card, a dish that our colleague David Eriksson qualified for Chef of the Year with this year. It’s a beautiful and delicious dish that works just as well as a main course as an appetizer. The turbot can of course be re…

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Ostkräm med forellrom!

Ostkräm 200 g lagrad ost, tex Wrångebäcksost eller Svecia 100 g vispgrädde 40% 1 st ägg 500 g matolja 20 g champagnevinäger Salt   Riv osten fint och värm grädden till ca 70 grader. Lägg ost och grädde i en mixer. Mixa på…

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We’re glad you like our recipes! But we hope you haven’t missed our interactive cooking experiences?

At AVEQIA we are passionate about food, friends and relationships, and all that usually happens here at AVEQIA.

We offer an interactive experience where we bring people together in an activity where they cook a 3-or 4-course menu together. The whole exercise takes place under the guidance of our experienced chefs and once the cooking is done, you will of course enjoy the delicious meal together with a number of matched wines (or exciting non-alcoholic alternatives). You can read more about this below.

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