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 105
Cumin crisp with goat cheese cream, almonds and garden plums 95
Toast of Japanese milk bread with tenderized steak, Swedish bleakroe from Junkön
and browned butter cream 135
Oyster special, no 3, with jalapeño and cucumber dressing 60
Freshly baked foccacia with balsamico vinegar, olive oil, parsley and parmesan 75
Small piece of cheese 75

SMALL COURSES
Spice-glazed ike jime pike-perch from Ängsö with tomato, lemon verbena and beurre blanc with fig leaf and citrus 220
Crudo of rainbow salmon with apple ponzu, horseradish, sage and salted garden cucumber 215
Grilled and marinated artichoke with salted lemon, pistachio, lovage oil and lemon balm 185
Tartar on tenderized steak with sesame crisp, kimchi, smoked gochujang and pickled green tomatoes 230
Bleak roe from Junkön with green peas, tarragon, sourdough crisp, and sorrel 225

LARGER COURSES
Fried fallow deer from Kiplingeberg with caramelized Jerusalem artichoke, anise pickled fennel, herb gravy and almond 360
Seared pike-perch from Ängsö with grilled beurre blanc, trout roe, steamed broccolini, and dill pistou 335
Crispy corn chicken leg from Torekov with fried mushrooms and citrus glazed beet and cream gravy with sherry 290
Agnolotti with pumpkin, roasted green beans, citrus beurre blanc, and hazelnuts 275

SWEETS
Scoop of sorbet 70
Warm browned butter cake with blueberry sorbet, blueberries, crème diplomate and fir oil 160
Blood orange with bergamot – and yoghurt sorbet, sprinkels and salt meringue 145
Yuzu marinated figs with browned chocolate cream, fig leaf ice cream and caramelized almonds 155
Cheese with Lux marmalade 95
Lux salt toffee praline 32

LUX MENU, served to the whole table.

Oyster special, no 3, with jalapeño and cucumber dressing
Crudo of rainbow salmon with apple ponzu, horseradish, sage and salted garden cucumber
Freshly baked foccacia with balsamico vinegar, olive oil, parsley and parmesan
Spice-glazed ike jime pike-perch from Ängsö with tomato, lemon verbena and beurre blanc with fig leaf and citrus
Fried fallow deer from Kiplingeberg with caramelized Jerusalem artichoke, anise pickled fennel, herb gravy and almond
Blood orange with bergamot – and yoghurt sorbet, sprinkels and salt meringue
885

Pairing wines are available:
2022 Magic Mountain Riesling Weingut Josef Leitz, Rheingau
2019 Josmeyer Pinot Gris, Alsace
2023 Son Antem Fosca, Son Antem Alaró, Mallorca
2021 Weingut Umathum Beerenauslese, Burgenland, Österrike
755

The menu is subject to change slightly every day.