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!

Our à la Carte is updated every afternoon (or earlier) under MENU if you want take away from that menu.
Call 08-619 01 90 and order and see you in our Walk Through!

MENU May 19 from 5 p.m.

SNACKS (not available as take away)
Marcona almonds 65
Green olives 55
Lux dill crisps with lumpfish roe dip 90
Nibble airdried ham 95

STARTERS (-15 kr take away)
Smoked pike-perch with green asparagus, nettles, creamy baked eggyolk and morel 170
Veal tartar with radish, ramson and garlic cream 185
Chilled nettle bouillon with broad beans, lemon oil and crutons 160
Boiled white asparagus with Swedish caviar, elderberry vinaigrette and garden sorrel 220

MAIN COURSES (-20 kr take away)
Roasted pike-perch from Ängsö with shellfish butter, fried white asparagus and nettle cream 285
Veal steak with browned butter mayonnaise, green asparagus and Lux French fries 365 (not available as take away)
Chick pea pancake with egg plant cream, roasted zucchini, red cabbage and mild garlic 200
Lamb from Järinge farm with spring primeurs, gravy and almond potato puré
Choose detail:
Steak 305
Tenderized lamb 275
Loin 345

DESSERTS (-15 kr take away)
Raspberry dessert with fresh raspberries, meringues and coconut sorbet 135
Rhubarb from Gotland with garden balm, dulche de leche and milk sorbet 140
Freshly baked chocolate fondant with wheat ice cream, nutmeg and browned butter 130 (not available as take away)
Boltjärn blå cheese with fruit crisp bread and rhubarb marmalade 95
Scoop of wheat ice cream/milk sorbet/coconut sorbet 65
Lux chocolate praline 24

Champagne dinner May 25

Welcome Jean-Marc Lallier, sixth generation of winemakers at Deutz to Lux to tell us all about their champagnes. Join us for this special evening!

Menu:
Potato cream, Swedish caviar, potato crisps and nettles
Fresh shrimps, crispy bread, browned butter mayonnaise and asparagus
Oven freid pike-perch with peas, herbs, beurre blanc and new potato
White peach, fresh raspberries, meringue and yoghurt ice cream
750 kr

Champagnes:
Deutz Brut Classic
2017 Deutz Blanc de Blancs, magnum
2013 Cuvée William Deutz
Deutz Rosé Sakura
1100 kr
(small alterations might occur)

Today’s special during lunch May 17-20:
(We also have an à la carte during lunch with a three course set menu, starters, main dishes and desserts).

Tues: Lemon roasted chicken leg with Caesar salad, crutons and ripe cheese
Wed: Oven fried cod with roasted zucchini, gremoulata and browned butter
Thur: Beef burger with red cabbage salad, parsley and hummus
Fri: Black pepper fried roastbeef with creamy potato salad, beans and fresh onion

Vegetarian of the week: Chick pea pancake with egg plant cream, roasted zucchini, red cabbage and mild garlic

Today’s special 150 kr (130 take away) and the vegetarian dish 160 kr (140 take away).