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.
Crispy croquette with charred sweetcorn, chanterelles, mushroom mayo, spruce shoots and mushroom foam
This scrumptious dish is a perfect appetizer for autumn dinners. Relatively easy to prepare, but incredibly beautiful and also very tasty. You can of course replace the mushrooms with any mushrooms you can get your hands on, really crispy fried chanterelles ar…
Read moreBaked turbot with scallop mousseline, elderflower, zucchini and kimchi beurre blanc
We start the fall menu 2025 with a strong card, a dish that our colleague David Eriksson qualified for Chef of the Year with this year. It’s a beautiful and delicious dish that works just as well as a main course as an appetizer. The turbot can of course be re…
Read moreOstkräm med forellrom i krustad!
Här kommer ett tips på en liten kanapé som passar till de flesta tillfällen, den känns lika festlig oavsett anledning att servera den. Köp färdigbakade krustader eller så gör du egna. Krämen räcker till minst 20 krustader litet beroende på storlek …
Read moreSalade Niçoise à la AVEQIA – en sommarfavorit!
Salade Niçoise à la AVEQIA Den här rätten kan lagas med färsk tonfisk för en elegant, råstekt presentation – eller med riktigt bra burktonfisk för ett rustikt, smakrikt uttryck. Båda varianterna har sin plats – du väljer själv vilken du före…
Read moreFriterad fläder med vaniljglass och lemoncurd
När flädern blommar är det dags att ta vara på säsongen – och det gör vi helst genom att fritera den. Krispig, aromatisk och vackert gyllene. Serveras bäst med vaniljglass, lemoncurd och gärna några marinerade jordgubbar om du har tid över. Räcke…
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.