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.
Spicy pan fried venison with chewy beets, fruit leather, green pepper sauce and juniper emulsion
Fruit leather 200g Cherries 175 g Plums 10 g Black Garlic Fry the cherries, plums and black garlic in a saucepan over medium heat. Fry until the liquids start evaporating and the ingredients start to dry. Mix everything into a smooth batter and spread out on a silicone mat. Dry in the […]
Read moreRavioli filled with celeriac and hazelnuts, mushroom broth, grilled onion and truffles
Pasta dough 90 g Durum wheat 90 g Wheat flour 1 tsp Tomato water 1 Egg 2 Egg yolk Mix together all the ingredients in the dough mixer and mix to a smooth dough. Put the dough in a vacuum bag and seal. Leave to rest in the fridge for […]
Read moreSmoked char with pickled spicy potatoes, smoked cheese cream, vendace roe and cheesy crisp bread
Serves 10 Smoked Char crème 1 Fillet of Arctic Char 300 ml Cooking oil 1 tbsp Dijon 1 tbsp Champagne vinegar 2 Egg yolks Smoke the char well with a smoking gun 5-6 times. Bake the char at 180°C for 20 minutes. Mix the baked char with cooking oil. Mix egg yolks, champagne vinegar and […]
Read moreLobster croquette with Kohlrabi flowers, puffed broccoli and lobster vinaigrette
Serves 10 Lobster 1 Lobster Kill the lobster with a knife. Boil the claws and tail in salted water for about 3 minutes. Cool down quickly. Remove the meat and chop into smaller pieces. Save the lobster shell for later. Hummerkrokett 320 g Almond potatoes 1 Garlic clove 35 g Butter 35 g Plain flour […]
Read moreTomato tortellini with Almnäs Tegel, fermented tomato, crispy potato & smoked egg yolk
Serves 10 Pasta dough 90 g Durum wheat 90 g Plain flour 3 tbsp Tomato water 1 Egg 2 Egg yolks Place all the ingredients in the dough mixer and blend to a smooth dough. Put the dough in a vacuum bag and seal. Rest the dough in the fridge for at least 30 minutes. […]
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.