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.
Yuzu glazed Hamachi with grated and smoked tomato, kohlrabi dumpling and horseradish broth
Here we have a lovely, fresh and light dish. We serve it as an appetizer, but you can of course be a little more generous with the portion and serve it as a wonderful stand-alone summer dish. We have used Hamachi (which is a kind of horse mackerel) here, but y…
Read moreAVEQIA’s Spiced Butter
A really underrated accompaniment is a really good spiced butter, or why not several different ones? For the upcoming BBQ season, we want to share a basic recipe for spiced butter, as well as a delicious charcoal grilled butter from one of our previous menus. …
Read moreVanilla Baked Rhubarb with Grilled Strawberries, Candied Pistachios and Rhubarb Sorbet
This fresh dessert is full of great flavors and ingredients. Wonderful rhubarb that you’ve been craving all winter is baked with vanilla and paired with a maple syrup crisp, fluffy Sabayonne and a crisp, tart rhubarb sorbet. Grilled strawberries and candied pi…
Read moreHerb-roasted lamb with Vol-au-vent, lamb sausage, white asparagus and lamb gravy
Here we share a great lamb dish, perfect for Easter or any other nice gathering, preferably in the spring! You can make the sausage the day before, omit it altogether, or serve it on its own at another time, of course. This recipe is somewhat based on the prem…
Read moreButtermilk 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…
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.