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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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Pistachio bavaroise, baked rhubarb, lemon verbena jelly & Italian meringue

We’ve packed this spring dessert full of goodies, namely pistachios, rhubarb, lemon verbena and fluffy Italian meringue. The combination is really tasty, not overly sweet, and with a few touches, the serving is really, really nice. The recipe makes enough dess…

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Grilled lamb entrecôte with garlic-filled Pâte à Choux, salt-baked yellow beets and roasted garlic sauce

Spring is finally here after a really cold winter and what could be better than sinking your teeth into a deliciously herby grilled spring lamb with ramsons? This dish can be the perfect Easter dish if you don’t want to cook a whole roast. You can prepare the …

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Hamachi with soy-baked leeks, kohlrabi and wasabi in clear tomato broth

This is the first dish on our 2026 spring menu, a nice, fresh dish and a light start to the spring menu. Hamachi is a fish that is most easily available frozen in Asian stores. It can also be called Seriola or Buri. This recipe is designed for 10 guests as an …

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Ravioli with poached white asparagus, fermented asparagus butter, grilled coal oil and fresh peas

We love the chlorophyll-laden greenery of spring, and what’s greener than green peas? In this dish, we pair them with white asparagus and pasta – an unbeatable combo that you can easily serve both as a stand-alone main course or as part of a menu. This recipe …

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Vanilla ice cream with panfried sponge cake, blueberry mousse, rosemary caramel sauce and apple cider vinegar meringue

The 2026 winter dessert is a really tasty dish with a classic sponge cake, which we combine with a fresh blueberry mousse, a herby caramel sauce and crispy apple cider meringue, and a smooth vanilla ice cream made to perfection. A tip here is that you make the…

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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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