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.

Menu dinner Okt 1

Marcona almonds 65
Green olives 55
Lux chicken liver paté on toasted sourdough bread with cornichons 105
Salami 75
Lux dill crisps with dip 90

Beef tataki with pickled chanterelles, pine and tarragon 205
Wine simmered artichoke with oregano, almond and cucumber 175
Ceviche of perch from Ängsö with green tomatoes, garden cucumber and trout caviar 185
Taco with grilled ike jime pike-perch, cabbage slaw and shiso 195

Grilled pike-perch with oyster leaves, zucchini, horseradish and browned butter 315
Fallow deer steak with cream fried forest mushrooms, green pepper and Lux French fries 365
Roasted cauliflower with chanterelles, creamy artichoke, crispy sage and pecorino 245
Lamb from Järinge Farm with onion, goat cheese, Jerusalem artichoke
and truffle butter
Choose detail:
Medium fried loin 355
Tenderized brisket 275

Baked chocolate with fresh raspberries, raspberry sorbet and coconut 135
Caramelized apple from Enskede with hazelnuts and wheat ice cream 120
Raw preserved cloudberries with vanilla cream, sugar crisp and
apple and yoghurt sorbet 145
Måneskär blue cheese with rhubarb 95
Scoop of wheat ice cream/yoghurt ice cream 65
Lux chocolate praline 24

Today’s special during lunch Sep 27-30
(We also have an à la carte during lunch with a three course set menu, starters, main dishes and desserts).

Tues: Pork schnitzel with beans, pepper butter and onion vinaigrette
Wed: Spice roasted saithe with mussel velouté, pickled gherkin and capers
Thur: Coq au vin with pickled onion and potato puré
Fri: Asian fish casserole with carrot, coconut, bean sprouts and coriander

Vegetarian of the week: Roasted cauliflower with chanterelles, creamy artichoke, crispy sage and pecorino

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

Champagnemiddag 25 maj

Thursday May 5th, 2022 Blog

Champagnemiddag den 25 maj

Vi välkomnar Jean-Marc Lallier, sjätte generationens vinmakare och ansvarig för public relations, från champagnehuset Deutz till Lux att berätta om sina fantastiska champagner. Vi längtar och hoppas ni vill vara med denna kväll.

Kvällens meny:
Potatiskräm, löjrom, potatischips och nässlor
Färska räkor, brödfras, brynt smörmajonnäs och sparris
Ugnsstekt gös med spritärtor, örter, beurre blanc och färskpotatis
Vit persika, färska hallon, maräng och yoghurtglass
750 kr

Champagner till:
Deutz Brut Classic
2017 Deutz Blanc de Blancs, magnum
2013 Cuvée William Deutz
Deutz Rosé Sakura
1100 kr
(vissa ändringar kan ske)

Välkomna till Påskbuffé Långfredag-Påskafton

Thursday March 10th, 2022 Blog, Dagens råvaror, Kök, Matsal, Meny, News, Press, Recept, Walkthrough

Läs hela vår meny under PÅSKBUFFÉ. Varmt välkomna!

På torsdag kommer burgaren (Dubbel cheese med chipotlemajonnäs, tomat, silverlök och pommes frites) kosta 200 kr take away och 245 kr i matsalen (inte barnens om ni inte önskar det specifikt). Ni skänker då 50 kr som vi ger Röda Korset för att skicka lite hjälp till Ukraina. Lux skänker lika mycket som ni alla bidrar med, så om det säljs 100 burgare så ger ni 5000 kr och vi samma summa. Ses på torsdag!