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 October 18

Blackened vendace with bleak roe, pickled turnip
and fir tree sprouts
bleak roe from Junkön, Luleås archipelago

Braised lamb with pumpkin, cabbage and ramson berries
lamb from Välnäs in Södermanland, tenderized to 84 degrees

Moose with turnip, cep mushroom and cabbage
moose shoot by Roger Neimi, Tornedalen, tenderized at Lux

Apple with milk sorbet, salt caramel sauce and pecans
swedish Ingrid-Marie apple

730:- pp
Suggested beverages 420:- pp

The menu is served to the whole table

FIRST COURSES

Braised lamb with pumpkin, cabbage and ramson berries 165:-
lamb from Välnäs in Södermanland, tenderized to 84 degrees

Blackened vendace with bleak roe, pickled turnip and fir 195:-
bleak roe from Junkön, Luleås archipelago.

Baked celery with truffle from Gotland 170:-
celery from Ugglarps Grönt

Lux Charcuterie 250:-
Soukis smoked reindeer heart 155:- reindeer sausage 100:-
air-dried cheek from Korvhantverk 125:- Lux chicken liver pâté 50:-
Air-dried ham from Fors Farm 95:-

MAIN COURSES

Moose with turnip, cep mushrooms and cabbage
moose shoot by Roger Neimi, Tornedalen, tenderized at Lux
Choose detail:
Medium fried 430:-
Braised brisket 285:-
Sausage flavoured with smoked heart 240:-

Lamb with cauliflower, leek and curry
lamb from Välnäs in Södermanland, tenderized to 68 degrees

Pike-perch with rose-hip, crab broth and carrot 315:-
pike-perch from Per Vidlund, Ängsö

Leek with roasted cauliflower, capers pickled ramson berries 230:-
and garlic
leek from Ugglarp Farm

SIDE ORDER

Potato purée with Swedish Pecorino cheese and browned butter 35:-

DESSERTS

LUX butter fried small pancakes with honey and elderflower sorbet 115:-
honey from Rosa Skattlådan

Plum sorbet with dark chocolat créme, puff pastry 125:-
and hazelnuts
plums picked by Henrik Norström, Enskededalen

Apple with milk sorbet, salt caramel sauce and pecans 120:-
swedish Ingrid-Marie apple

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. 130 kr. (110 kr take away):

w.42 (Oct 17-20)
Tues Roasted loin of pork with celery, celeriac, apple and parsley
Wed Steamed haddock with smoked pork belly, green peas and Jamaica pepper
Thur Tomato braised lamb meatballs with coco beans and thyme
Fri Poached salmon with pickled cucumber and dill mayonnaise

w.43 (Oct 24-27)
Tues Deep fried flitch of pork with soya mayonnaise, sprouts and coriander
Wed Wine simmered plaice with cauliflower and beurre blanc
Thur Roasted brisket of oxen with pickled carrot, horseradish and browned butter
Fri Crispy European pollack with sauce tartare, fennel and dill

w.44 (Oct 31-Nov 3)
Tues Boiled shoulder of pork with green pepper sauce and mashed celeriac
Wed Roasted chicken leg with cabbage, pepper mayonnaise and lemon
Thur Saithe with creamy anchovy, egg, dill and cauliflower
Fri Black pepper roasted beef with mustard viniagrette, leek and capers