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.
Peppery reindeer with a leek tarte tatin, juniper emulsion, crispy jerusalem artichokes and port wine gravy
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…
Read moreGnocchi 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…
Read moreLangoustine 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…
Read moreChocolate 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…
Read moreRoast duck with glazed duck leg, pumpkin cream, chicken liver mousse and spicy duck gravy
For a main course this autumn, we’re serving a really lovely, spicy and warming dish with an underrated main ingredient – duck. You can do so much with duck and in this dish we use the whole bird so you as a guest will learn a lot about how to utilize all the …
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.