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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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Wild garlic tortellini with pepper foam, tomato vinaigrette and summer truffles

Serves 10 as part of a larger menu or 4-6 if served as a stand alone dish Pasta dough 90 g Wheat flour 90 g Durum wheat 2 egg yolks 1 egg 25 g Wild garlic water Mix all the ingredients into a pasta dough. Allow to set in a vacuum bag for at least […]

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Charred mackerel with ajo blanco, smoked grapes, grilled broad beans and lovage oil

Serves 10 as part of a larger menu, or 4-6 if served as a main course Escabeche 2 Bay leaves 5 g Peppercorns 1 Shallot 2 Garlic cloves 100 g Olive oil 100g Champagne vinegar 400 g Water 8 Dried tomatoes in oil 8 g Salt Saute shallots, garlic, black pepper and bay leaves in […]

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Deep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam

Deep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam     serves 10 p Mussels and mussel broth 30                   Mussels                         Water 100 ml            Milk 20 g                Butter                        Fermented gooseberry juice Rinse the mussels in cold water for approximately  30 min.  Boil the mussels in plenty of water until they […]

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Butter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette

Butter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette 10 p Baked asparagus 10                   White asparagus 60 g                Butter 40 ml             Water 20 g                Sugar 20 g                Salt 20 ml             Lemon juice Peel the asparagus and cut off the lower, rough parts. Put the asparagus […]

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Grilled lamb with ramson-filled dumplings, braised lamb shank gravy, chard, yoghurt and mint

Grilled lamb with ramson-filled dumplings, braised lamb shank gravy, chard, yoghurt and mint  10 p Lamb 1.5 kg                Lamb 2 cloves            Garlic 4 sprigs            Thyme 4 sprigs            Rosemary 4 tbsp               Olive oil Place the lamb in a bag along with the other ingredients. Vacuum seal and bake the lamb sous-vide at 62°C […]

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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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