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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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Potatistunnbröd

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…

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Chocolate tartlet with toffee, molded chocolate mousse, liquorice lava and cherry sorbet

For dessert lovers, here’s a real blockbuster. A stylish and incredibly tasty dessert that will certainly satisfy the most discerning dinner guests. Here it is important to have equipment that allows you to assemble the chocolate tartlets correctly, so check t…

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Fried Skrei cod loin, crispy potatoes, leek foam, onion roe and lemon vinaigrette

In January/February it’s time for the Skrei, the king of fish. Here we’re talking about the mightiest of cod fish that migrate from the Barents Sea to the waters of Northern Norway to spawn. The long, hard swim gives the fish an extremely firm, fine flesh comp…

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Butter-fried langoustine with maple syrup, potato flat bread, langoustine- and paprika emulsion and smoked blood orange

This dish could become a real favorite if we had to guess. Best described as a Nordic langoustine taco, it will be served at AVEQIA in Stockholm’s winter menu in 2024. Butter-fried pieces of languostine are nestled in a delicious emulsion flavored with langous…

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Mushroom- and Jerusalem artichoke dumplings in Fireweed-broth and grilled chili oil

In this recipe you will learn how to make your own dumplings with a Scandinavian filling. The filling can of course be varied endlessly, but the basic recipe for the dough and the cooking principles are the same no matter what you want to fill your dumplings w…

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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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