Meet us at Lux Dag för Dag

Henrik Norström

Creative manager, owner

Henrik Norström, 56 years old, is our experienced creative leader. He loves hunting and fishing. He is one of the hunters that fill upp our meat fridge with wild ducks and deer for example.

Lotta Norström

Dining room, marketing, owner

Lotta Norström, 55 years old, has been working in Lux dining room since 2003 and experienced all exciting phases. She loves a full service with action!

Albina Almgren

Booking/Sommelier

Albina Almgren, 37 years old, is our manager and sommelier. Travelling is what she enjoys the most apart from wine and food. She lights up the dining room and will guide you to perfect wine combinations.

Tomas Ljung

Sous chef

Tomas Ljung, 36 years old, loves riding his motorcycle to work. He is also a climber in his sparetime. Tomas is just married and sometimes his wife comes and cook for us employees at Lux!

Filip Larsson

Chef

Filip Larsson, 22 years old, is from northern Sweden and we are happy that he came "down" to us at Lux. Filip won "Young chef of the year" of 2025. Apart from cooking he enjoys all sorts of training.

Hannah Lindberg

Chef

Hannah Lindberg, 20 years old, won chef assistant in 2023 and has competed in cooking several times when in school. We are happy to also have a girl in our kitchen team. Very impressing is that she also has a black belt in Taekwondo.

William Brittsjö

Sous chef

William Brittsjö, 27 years old, thinks food all hours of the day. Almost...
He was one of the finalists in the Swedish Chef of the Year-competition in 2022 and 2023. He wants to compete even more in cooking and we look forward to cheering him on at any competition!

Sofie Niss

Headwaiter

Sofie, Niss, 35 years old, is also and artist and painter. We love when she writes our dining room menu boards with her beautiful handwriting.

Emelie Mannerhof

Waiter

You can meet Emelie Mannerhof, 33 year old, now and then at Lux. She is studying to be a pre-school teacher but brightens up our dining room whenever she can.

We search for the best produces all the time

When we get a hold of the best products of the season and the best products from our suppliers we decide the menu. Hence Lux Day by Day. Every day Henrik Norström with his team create a menu based on the products of the day. With a bright open dining room and moderate prices the ambition is that as many people as possible can experience the handicraft of Lux team.

-Our guests at Lux will experience Swedish produces at their very best. We serve plum when they are the juiciest, deer when hunting has been successful and fennel when it’s been just harvested. Our menu will vary from day to day and the courses will be presented in a simple but delicious way. The ambiance at Lux is familiar and generous and it is easy to just come by when you feel like it. You can order many small courses to share or have the whole Kitchen menu with wine pairings. Or just order for you only from the à la carte.
I want it to be uncomplicated and joyful to visit Lux Dag för Dag, says Henrik Norström, Creative leader, Lux Dag för Dag.

-We want to share our talent and experience with more people in a simpler way even if our focus is still on products and flavors. Our base is Swedish flavors influenced by the whole world says Henrik Norström.