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. We create smaller courses from these products with classic Swedish flavours but also flavours from the whole world. Some courses can be shared others best to have for you only… We recommend approximately 3 smaller courses or more. We will guide you when you arrive!

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!

Dinner menu

MINI BITES
Airdried ham from Fors manor, 18 months of ageing 110
Tartelets with ripe cheese- and truffle cream and roasted hazelnuts 130
Toasted Japanese milk bread with tenderized steak, Swedish bleakroe from Junkön
and browned butter cream 140
Poached oyster spéciale with chive beurre blanc and soya cured trout roe 65
Freshly baked rye bread with bread spices and whipped browned butter 80
Small piece of cheese 75

SMALL COURSES
Seared scallop with blood orange dressing, browned butter cream and coriander seeds 230
Crudo of lightly smoked halibut with scallop emulsion , coconut dressing and cured turnip 215
Crisp fried Jerusalem artichoke with terragon chimi churri and browned butter mayonnaise 175
Tenderized steak tartar with ponzu mayonnaise, soya and furikake 240
Bleak roe from Junkön with Japanese sushi rice, asparagus beurre blanc, pickled lemon and espelette pepper 225

LARGER COURSES
Spice glazed fallow deer steak with chili hollandaise, pickled fennel and crisp fried celeriac 365
Honey roasted pike-perch from Ängsö with ginger sauce, Asian cabbage, green peas and sautéed silver onion 335
Fried duck breast with herb spiced duck farci, mushroom filled potato dumpling, cabbage, pistachios and lemon- and thyme gravy 345
Pumpkin agnelotti with grilled pak choi, crispy leek and parmesan velouté 285

SWEETS
Bergamot – and yoghurt sorbet with blood orange, sprinkels and salt meringue 145
Chocolate cream with chocolate crisp, orange caramel and roasted sesame 150
Browned butter cake with vanilla- and rhum raisin, buttermilk ice cream and whipped cream 160
Scoop of sorbet/ice cream 75
Cheese with Lux marmalade 95
Lux salt toffee praline 32

LUX MENU, served to the whole table.

Poached oyster spéciale with chive beurre blanc and soya cured trout roe
Crudo of lightly smoked halibut with scallop emulsion , coconut dressing and cured turnip
Freshly baked rye bread with bread spices and whipped browned butter
Bleak roe from Junkön with Japanese sushi rice, asparagus beurre blanc, pickled lemon and espelette pepper
Fried duck breast with herb spiced duck farci, mushroom filled potato dumpling, cabbage and lemon- and thyme gravy
Bergamot – and yoghurt sorbet with blood orange, sprinkels and salt meringue
895

Pairing wines are available:
2019 Josmeyer Pinot Gris, Alsace
2023 Saint-Véran Vieilles Vignes Christophe Cordier, Bourgogne
2023 Son Antem Sa Tanca, Son Antem Alaró, Mallorca
2021 Weingut Umathum Beerenauslese, Burgenland
755

The menu is subject to change slightly every day.