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 Wed May 5 from 5 p.m.
SNACKS (ej som take away)
Lux chicken liver paté on toasted sourdoughbread with cornichons 95
Marcona almonds 65
Green olives 55
Lux wild boar salami 75
Lux dill crisps with Swedish caviar dip 85

STARTERS (-15 kr take away)
Boiled green asparagus Prima verde with beurre blanc, Swedish caviar, chives and crisp rye bread 195
Spicy beef tacos with kimchi, peanuts, fresh onion and avocado 165
Crisp fried brisket of lamb with grilled rapeseed sprouts and pistou 155
Butter fried langoustine tails with white asparagus and sauce béarnaise 185

MAIN COURSES (-20 kr take away)
Ängsö burbot with nettle cream, white asparagus AAA, Sandefjord sauce with spicy shellfish oil 250
Gratinated Amadine potato from Tollby farm “Tartiflette” with ripe cheese, citronette, mixed salad of spring leaves and water cress 180
Panko deep fried fish on butter fried rye bread with sauce tartar, lettuce and lemon marinated cucumber 175 (150 kr take away)
Lamb from Järinge farm with tender fresh garlic, herb tomatoes and Jerusalem artichokes
Choose detail:
Steak 375
Fillet 340
Roast 275
Tender fried shoulder 215

DESSERTS (-15 kr take away)
Fresh raspberries with wood sorrel ice cream, raw preserved raspberries and toasted buckwheat 125
Caramelized rhubarb compote with almond praliné and cream wheat ice cream 120
Moscato d’Asti simmered spring apricot with punch ice cream and whipped cream 115
Scoop of punch ice cream/wood sorrel ice cream/cream wheat ice cream 55
Lux chocolate praline 24 (20 take away)

SPRING MENY Sat May 8 with Bourgogne blanc tasting at 4 p.m. Menu at 5 p.m.
Cecilia Barck from Swedish brand is hosting the wine tasting.

Just harvested radish with nettle cream and puffed buck wheat
New potato from Stora Tollby farm with chives and Swedish caviar from Junkön
Green asparagus Prima Verde from Stenhuse farm with ramson béarnaise, ramson berries and flowers
Pike-perch from Ängsö with roasted white asparagus, grilled butter, dill, Sandefjord sauce and crispy scale
Moscato d’Asti simmered spring apricot with punsch ice cream and whipped cream
695 kr with pairing wines for 550 kr. Wine tasting 380 kr.

Today’s special during lunch (May 4-7)
Tues: Crisp fried schnitzel with ramson butter, herb roasted potato and green salad
Wed: Wine simmered saithe with zucchini, capers vinaigrette and asparagus velouté
Thur: Beef burger with thyme, roasted tomatoes, almonds and herb cottage cheese
Fri: Cold preserved salmon with dill mayonnaise, pickled cucumber, lemon and boiled new potato

140 kr, 120 kr take away
We also have an à la Carte lunchtime with meat, fish and vegetarian dish plus a 3 course menu for 340 kr