Our recipes
Here we publish recipes from our historical menus
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.
Baked rhubarb, brown butter cake, lemon caramel, milk sorbet and chocolate tuile
Here’s the best-looking dessert of the spring. A delightful combination of tart rhubarb, a soft nutty brown butter cake, a sweet smooth lemon caramel topped with a cool milk sorbet and a beautiful chocolate tuile. We would like to remind you to read the whole …
Read moreSpicy roasted lamb saddle with goat cheese stuffed shallots, wild garlic foam and lamb gravy
A great main course for spring. Here the finest spring lamb comes into its own in a spicy dish with lovely stuffed onions, a fluffy wild garlic foam and a delicious lamb gravy. To get the fluff into the wild garlic foam you need a siphon, but if you don’t have…
Read moreRaviolo al’uovo with crispy potatoes, beurre blanc on fermented potatoes and Fireweed syrup
This ravioli will be talked about for a long, long time… It was an absolute favorite on the menu and the combination of perfectly cooked pasta, crispy potatoes, umami from the cheese and the magical sauce is unbeatable. We served one large ravioli per person…
Read moreScallop with white asparagus, lovage, smoked cucumber and Ajo Blanco
The starter on our spring menu is a delicious affair. The best of the sea combined with the best of spring – on a plate! Here you should buy good quality fresh scallops (not frozen), as they will really play the starring role in this dish. The recipe makes 10…
Read morePotatistunnbröd
Det här tunnbrödet är verkligen både användbart och oerhört gott. Man skulle kunna likna det vid en nordisk mjuk taco. Det är perfekt nygräddat bara som det är med lite smör och en god ost, eller servera det gärna som alternativ till fabriksgjord ve…
Read moreAt 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.