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.
Butter-baked cusk with salsify, oyster beurre blanc and green herb purée
Serves 10 as a starter or 4 as a main course Salsify 400 g Salsify 100 g Butter 2 tbsp Quince juice 2 tbsp Swedish pea soy sauce 2 tbsp Swedish fish sauce 30 g Dulse alga Peel and wash the salsify. Cut the stems into 15 cm pieces and place them […]
Read moreDonut with chocolate sorbet, cherries, zabaglione and crushed Daim
Serves 10 Donut 25 g Fresh yeast 100 g Milk 75g Butter 30g Sugar 285g Wheat flour 1 Egg 1 pinch Salt 1 tsp Cardamom Dissolve the yeast in the milk. Add the remaining ingredients and knead the dough for 10 minutes. Roll the dough out to 1 […]
Read moreAgnolotti with potato, baked egg yolk, sage foam and crispy potato
Serves 10 as a starter or 4 as a main course Potato filling 1,5 (600 g) Large potatoes 90 g Goat cheese from Oviken 1 Egg yolk 5 g Salt Bake the potatoes at 200°C to a core temp of 98°C. Scoop out the potato with a spoon and keep the skins […]
Read moreCod with fried mussles, smoked kale and mussle foam
Serves 4-6 as a main course Baked potato cream 500 g Large potatoes 150 g Butter 600 ml Milk 100 g Sour cream – Champagne vinegar Bake the potatoes in an oven at 200°C until a core temperature of 98°C. Cut the potatoes open and scoop out the inside into a bowl. Bring […]
Read moreBaked rhubarb with puff pastry, vanilla custard, chamomile and chocolate crunch
Serves 10 Baked rhubarb 0,5 Gelatine leaf 500 g Rhubarb 60 g Maple syrup 60 g Shiso juice Soak the gelatine in cold water. Peel the rhubarb and cut it into pieces. Vacuum seal the rhubarb with the liquids and the gelatine (without the water). Bake for 20 mins in a […]
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.