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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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Spiced cloudberries with chocolate, buckwheat cream, vanilla ice cream, waffle and cloudberry syrup

We’re continuing the Nordic theme this Christmas and celebrate it with Swedish nature’s gold – cloudberries. In this dessert, we spice them up and serve with a buttermilk waffle, chocolate, buckwheat cream and a smooth vanilla ice cream. So good, and so Nordic…

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Peppered reindeer with leek tarte tatin, emulsion of juniper smoked oil, crispy Jerusalem artichoke and port wine jus

Here is a wild dish with one of the finest Swedish ingredients as the star feature. Delicious reindeer that we spice up and roast to perfection. Accompanied by a leek tarte tatin, an emulsion with juniper notes, crispy jerusalem artichoke and a lovely port win…

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Gnocchi with lovage, butter sauce with fermented cabbage, spicy cheese cream and licorice-infused cabbage

Welcome to a truly sophisticated pasta dish! Fluffy and crispy green gnocchi, paired with a delicious butter sauce that we spice up with fermented cabbage juice. Supported by a spicy cheese cream that complements the dish with its round flavours and topped wit…

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Langoustine and scallop tartar with langoustine bisque, melon radish and wasabi emulsion

Here’s a tasty dish featuring the delights of the sea. We’re serving this dish as a starter on our Christmas 2025 menu, but it’s certainly a dish that can work at any time. The contrast between the sweet delicate shellfish, the deep bisque, the crunchy vegetab…

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Chocolate glazed éclair with apple compote and cream on roasted white chocolate, hazelnuts and apple ice cream

Here’s a French dessert with a Swedish twist, a lovely combination even if we say so ourselves! Here you get the chance to make a real éclair, and the dough you make for it is really useful (it can be used for both sweet and savory dishes). In this dish, we f…

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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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