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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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Buttermilk waffle with Almnäs Tegel, chicken liver mousse, grilled onions and preserved lemon.

This waffle is something special! We serve it with a smooth chicken liver mousse, grilled Roscoff onions, preserved lemon and an awesome shallot vinaigrette. As a final touch, we shave a generous amount of delicious Almnäs Tegel cheese over the whole thing. H…

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Rhubarb glazed scallop with grilled cucumber, soy tapioca and vegetable broth

Served as an appetizer on the 2023 spring menu, this dish offers delightful combinations of delicate scallop, crispy grilled cucumber, exciting soy tapioca pearls and a tasty vegetable broth. For a little punch, we add a mayonnaise flavored with black garlic. …

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Barigoule with white beans

Here we share a recipe from our 2023 winter menu. A barigoule is usually a brothy dish, and usually with artichoke, but in this version we use beans and make it creamy. Perhaps it could be called bean stew rather than barigoule, but whatever the name, it’s a f…

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Tortellini with mushroom duxelle, hazelnuts, buttered mushroom broth and truffles

Over the years, we’ve found that homemade pasta is a favourite with most people, and here we serve a nice homemade tortellini filled with mushroom duxelle (chopped mixed mushrooms) hazelnuts and a lovely buttery mushroom broth. We finish off our tortellini dis…

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Apple rose with caramel biscuit, candied fennel seeds, apple caramel and fennel sorbet

Here is a recipe for a wonderful apple rose dessert from our 2022 Christmas menu, a dish that makes for a really nice finale to a meal as it’s both beautiful and tasty. Apple and caramel marry nicely, and the combination with the fennel sorbet and the candied …

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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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