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.
Herb-roasted venison with stuffed morels, glazed beets, lingonberry pearls and green pepper sauce
We promise you that this main course is not to be missed! A really tasty pan fried venison with chewy glazed beets, stuffed morels, popping lingonberry pearls and a super tasty green pepper sauce – an old classic that deserves a comeback! The recipe serves 10 …
Read moreGrilled and plum glazed Lions’ Mane with potato flatbread, cheese emulsion and silver onions
Here comes a favorite again – our popular Nordic taco. In this one, however, we’ve tackled the exciting Lion’s Mane. Here you will learn how to handle this very “meaty” mushroom and pair it with lots of delicious accoutrements. The recipe is enough for 10 gues…
Read moreSpiced cured rainbow trout with apple stuffed kohlrabi, potato balls, buttermilk foam and smoked egg yolk
The appetizer on this year’s Christmas menu is a little nod to Christmas with its spicy cured rainbow trout, but that’s where the similarities end. Our fish is paired with little apple-filled kohlrabi dumplings, delicate potato balls that we cook in white vine…
Read moreApple tart filled with caramelized apples, topped with toffee and Woodruff Ice cream
This autumn dessert is a nice composition of apples, caramel, almonds and toffee. Tart apples and smooth toffee are a really good combination as they balance each other perfectly. Together with the ice cream, this is a great ending to any autumn dinner. Enough…
Read moreStuffed quail with cabbage dumpling, pumpkin cream, hazelnuts and chicken- and cognac sauce
This autumns’ main course is a delicate quail stuffed with herbs. It is accompanied by a tasty cabbage dumpling, a smooth pumpkin cream and crunchy hazelnuts. We cook a delicious gravy of roasted chicken and cognac to complement the dish. Quail 5 Quail …
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.