Restaurang Lux Dag For Dag
7 expert reviews
“Recent entrees have included fried duck leg served with duck liver and roasted pumpkin and hazelnut, as well as seared pike-perch with crab mousseline, leeks, watercress, and krasse och skaldjurssky.”
– Travel + Leisure
Concierge
"Modern Swedish...exquisite, petite‰ÛÓand expensive‰ÛÓcourses."
Lonely Planet
"Expect obscenely original creations like spiced lobster with almond milk and duck with pistachio and ginger."
Full review
Time Out
"Lux has magnificent views over the water with outdoor dining in the summer."
Full review
DK Eyewitness
"The chefs experiment brilliantly with traditional ingredients combining, for example, salt beef with pumpkin, truffle, garlic and pistachio."
Fodor's
"Chef-owner Henrik Norström and his team use seasonal, local produce (listing its source wherever possible), which they then prepare with creative, modern twists to produce outstanding dishes. "
Full review
/18.007275,59.322887,14/400x224@2x?access_token=pk.eyJ1IjoidHJpcGV4cGVydHdlYiIsImEiOiJja2Fud3l2MDcwbXZ0MndyeGF3eGI3ZWhzIn0.zLqNa1RECyZZadF8zfQM5w)
