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 dried 95
Cumin crisp with goat cheese cream, roasted walnuts, celery and lavender 90
Toast of Japanese milk bread with tenderized steak, Swedish bleakroe and browned butter cream 120
Oyster, Fine de claire no3, with tomato dressing, ramson and celery 55
Freshly baked rye bread with malt syrup, dried mushroom and coffee butter 65
Small piece of cheese 75

SMALL COURSES
Crudo of smoked halibut with lemon verbena, Nashi pears and jalapeño 195
Sage fried salsify with browned butter mayonnaise, crispy kadayif and herbs 165
Swedish bleakroe with potato cream, cured lemon, pickled onion and timut pepper 210
Tartar on tenderized steak with roasted almonds, parmesan, rosemary and tagetes flower 200
Grilled langoustine with peas, trout roe, tagetes and, ginger beurre blanc 205

LARGER COURSES
Seared cod with smoked beurre blanc, grilled cauliflower sprouts, salted cucumber and tarragon oil 295
Swedish potato dumplings with oyster mushrooms, smoked beurre blanc and crispy green cabbage 265
Spice fried duck with green pepper gravy, pistachio, orange roasted endive and Jerusalem artichoke 310
Spice glazed short ribs with caramelized onion, mustard herb and warm grill mayonnaise 285

SWEETS
Black currant sorbet 70
Freshly baked chocolate cream with banana ice cream, caramelized peanuts and salt toffee sauce 150
Glass rhubarb with lemon thyme- and yoghurt sorbet, juniper berries and gin 140
Black currant sorbet with yoghurt- and vanilla cream, oat muesli and punsch sweetened black currants 135
Cheese with Lux marmalade 95
Lux salt toffee praline 32

LUX MENU, served to the whole table.
The three first courses are served together.

Oyster, Fine de claire no3, with tomato dressing, ramson and celery
Crudo of smoked halibut with lemon verbena, Nashi pears and jalapeño
Freshly baked rye bread with malt syrup, dried mushroom and coffee butter
Grilled langoustine with peas, trout roe, tagetes and, ginger beurre blanc
Roasted duck with green pepper gravy, pistachio, orange fried endive and Jerusalem artichoke
Glass rhubarb with lemon thyme- and yoghurt sorbet, juniper berries and gin
785

Pairing wines available:
2022 Magic Mountain Riesling, Weingut Josef Leitz, Rheingau
2021 Mâcon Milly-Lamertine Clos Du Four, Christoph Cordier
2022 Côte de Brouilly Cuvée Mélanie, Daniel Bouland, Beaujolais
2022 Wölffer Estate Diosa Late Harvest, Long Island
680

The menu is subject to change slightly every day.