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
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
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).