Meet the skillful farmers of Lux during a Farmers Dinner. These nights we invite our fantastic producers; farmers, cultivators, fishermen and hunters. Our guests are welcomed at 6 p.m. for a drink and a presentation of our farmers, their products and the evening’s menu, all based on the products brought to Lux by the invited farmers. As our guest you have the unique opportunity to ask our farmers anything you want and learn more about their products. How they are cultivated, caught, harvested and taken care of. You will experience our way of working ”From farm to Table”.

Farmer’s Dinner on September 19.
We welcome Tryggve from Junkön who brings Swedish caviar and vendace, Lotta from Klemmings ostron brings oysters and Roger from Övertorneå brings reindeer

Menu October 24
Reindeer blood tartelette, vendace roe, almond potato
Tartar of reindeer, grilled oyster, Swedish caviar
Poached oyster, beurre blanc, algae, Swedish caviar
Juniper smoked vendace, oyster emulsion, dashi
Stuffed saddle of reindeer, butter fried forest mushroom, truffle potato
Raw preserved cloudberries, vanilla ice cream, almonds, air dried reindeer steak
780 kr

Suggested beverages available.

Tryggve Bergman, Junköfiskarna will bring vendace and Swedish caviar.
The fishermen of Junkön is run by the Ökvist family who have lived in the archipelago of Luleå, north of Sweden, since the 16th century. They fish salmon, herring, whitefish, sea trout, lavaret roe and vendace.

The two cousins Lars and Per Ökvist have grown up on the island Junkön and are the fishermen of the company. They own 2 of the certified fishing boats that have permission to fish vendace for roe during 5 weeks every fall.

Ambassador for Kalixlöjrom (roe from Kalix) is Tryggve Bergman. He has put down an enormous effort to get Kalixlöjrom origin protected and receive MSC certification-a certificate of sustainable fishing. Tryggve will tell you everything, and more, that there is to know about Junkön and their fishing.

Roger Niemi, Tornedalens reindeer products, Övertorneå
This small family business was founded in 2005 by Roger Niemi. The company works with everything within reindeer. Fresh meat, frozen meat, smoked meat.

In 2011 they won the title Swedish champions within cold smoking. Roger makes soukis smoked reindeer heart, soukis smoked sausage, soukis smoked reindeer steak, air dried entrecôte and warm smoked reindeer steak. The company also produces handicraft such as knives and jewellery.

Lotta, Klemmings oysters

Klemmings oysters work with two kinds of oysters. It is “Ostrea Edulis”, also called European flat oysters, and “Crassostrea Gigas” or so called South Seas oysters. The oysters are wild and are picked by professional divers. The oysters are found from the shore to 15 meters depth.

The oysters are plucked from the first week in September to Midsummer becauce oysters have their reproduction period in July-August.

Oysters are, just like all other shellfish, a fresh product. Klemmings oysters deliver oysters to restaurants the same day they are plucked from the ocean.