The menu at Lux Dag för Dag is decided after the freshest products. We create our menu after the best locally produced products, from farm to table.

We have a close co-operation with many local, small producers, cultivators, farmers, fishermen and hunters who supply us with the best products or catch of the season. Our menu can therefore change from day to day and can also be altered during an evening.

We work almost solely with whole animals to be able to offer a variety and because we believe in sustainability.

We hope that you will enjoy your meal and our “from farm to table” philosophy at Lux Dag för Dag.
Welcome!

Menu

Lux Four course menu June 27

Browned butter-simmered mackerel with smoked tomato dressing, corianderseeds and tomates
tomatoes from Viken, Skåne

White asparagus with green strawberries, trout roe and ramson dressing
White asparagus from Hjo, Småland

Cod with pickled tomato and goat milk
tomatoes from Viken, Skåne

Sweet woodruff simmered rhubarb with roasted almond ice cream
rhubarb from Sweden

555:- pp

Suggested beverages 350:- pp

The menu is served to the whole table

FIRST COURSES

White asparagus and peach with trout roe, 195:-
and ramson dressing
white asparagus from Hjo, Småland

Shoulder of wild boar with radish, ramson and garlic emulsion 165:-
wild boar hunted in Mariefred
Browned butter-simmered mackerel with smoked tomato dressing, tomatoes and coriander seed 150:-
tomatoes from Viken, Skåne

Lux Charcuterie 250:-
Soukis smoked reindeer roll 100:- Blackpepper sausage 75:-
Soukis smoked reindeer steak 130:- Lux chicken liver pâté 50:-
Air-dried ham from Fors Farm 75:-

MAIN COURSES

Black pepper roasted suckling lamb shoulder with yellow peas and cured lemon 260:-
suckling lamb tenderized at Lux
Cod with pickled tomatoes,and goat milk 285:-
tomatoes from Viken

Wild boar with char-grilled sauce, Jerusalem artichoke and
green asparagus
wild boar shot in Mariefred
Choose detail:
Medium fried 375:-
Tender fried neck 260:-
Sausage 230:-

White asparagus with cabbage, fresh garlic and peas 250:-
white asparagus from Hjo, Vättern

SIDE ORDER

Potato purée with Swedish Pecorino cheese and brown butter 35:-
pecorino made from ripe goat cheese from Bredsjö, Hällefors

DESSERTS

LUX butter fried small pancakes with honey and yoghurt sorbet 110:-
honey from Rosa Skattlådan

Sweet woodruff simmered rhubarb with almond ice cream 125:-
rhubarb from Sweden

White peach with sorrel sorbet and shortbread 120:-

Swedish farm cheeses with marmalade 110:-
Löfsta Herrgård’s dairy

Sorbet/ ice cream 45: –
Chocolate 22:-

Today’s special is served Tues-Fri 11.30 a.m.-2 p.m. 120 kr. (100 kr take away):

w.25 (June 20-23)
Tues Spice roasted loin of pork with cabbage, lemon mayonnaise and parsley
Wed Oven fried haddock with roasted tomato, dill pesto and new potato
Thur Lemon roasted chicken leg with salad, garlic dressing and ripe cheese
Fri Closed for Midsummer

w.26 (June 27-30)
Tues Shoulder of pork with mashed celeriac, mustard bouillon and parsley
Wed Fried herring with parsley butter, lemon and almond potato purée
Thur Beef burger with onion gravy, pickled gherkin and parsley
Fri Crispy European pollack with curry remoulade and fennel

w.27 (July 4-7)
Tues Boiled lamb in dill
Wed Maties herring with egg, brown butter and chives
Thur Grilled steak tartare with green beans and parsley butter
Fri Oven fried cod with beetroots, capers and dill

w.28 (July 11-14)
Tues Roasted brisket of beef with carrots, horseradish and parsley
Wed Steamed haddock with cauliflower and egg sauce
Thur Tender fried flitch of pork with creamy celery- and apple salad
Fri Fish casserole with garlic mayonnaise and crutons