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

We serve only Christmas buffet from Nov 27 to Dec 22

MINI BITES
Airdried ham from Fors manor, 18 months dried 95
Crispy duck croquettes with chili, ginger and plum sauce 90
Toast of Japanese milk bread with red deer, Swedish bleakroe, egg- and browned butter cream 120
Poached oyster, Fine de claire no3, with parsley, pickled gooseberry and elderflower 45
Pan de cristal with romesco sauce, almonds and olive oil 65
Small piece of cheese 75

SMALL COURSES
Crudo of pike-perch from Ängsöwith yuzu tomatoes, water melon radish and almonds 180
Crisp fried celeriac with creamy egg yolk, truffle vinaigrette and hazelnuts 150
Crab with roasted pumpkin agnolotti, ginger and rose pepper 180
Tartar of red deer from Uppland with mushroom mayonnaise, crispy lichen, lingonberries and mushroom gravy 200
Grilled turbot with smoked butter, Swedish bleakroe, trout roe, dill and grilled string beans 195

LARGER COURSES
Grilled pike-perch from Ängsö with citrus glaze, cream of cashew nuts, grapes and Vin Jaune 285
Thyme roasted onion with horn of plenty, cheese cream, green pepper and mushroom gravy 255
Spice fried venison from Uppland with truffle butter, beets, black currants, puffed buckwheat and roasted cauliflower puré 295

SWEETS
Yoghurt- and bergamot sorbet with cured bergamot 70
Fig leaf ice cream with citrus boiled figs and hazelnut oil 135
Freshly baked chocolate with chocolate crisp, coconut and coffee foam 145
Lux salt toffee praline 32

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

Pan de cristal with romesco sauce, almonds and olive oil
Crispy duck croquettes with chili, ginger and plum sauce
Crudo of pike-perch from Ängsö with yuzu tomatoes, water melon radish and almonds
Grilled turbot with smoked butter, trout roe and grilled string beans
Spice fried venison from Uppland with truffle butter, beets, black currants, puffed buckwheat and roasted celeriac puré
Fig leaf ice cream with citrus boiled figs and hazelnut oil
725

Pairing wines available:
2022 Magic Mountain Riesling Weingut Josef Leitz, Rheingau
2022 Fess Parker Chardonnay, Santa Barbara County
2022 Domaine Les Creisses, Languedoc-Roussillon
2021 Umathum Beerenauslese, Burgenland, Austria
620

The menu is subject to change slightly every day.