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Archive for July, 2010

Lux, Stockholm

Sunday, July 11th, 2010

OK, I realise it’s been an insane amount of time since I posted. But I won’t come with all my excuses, instead I’ll just post about the great dinner that I had yesterday at Lux with Anne, Lena and our significant others. A delicious meal with good friends, it can’t get any better!

Lux is a restaurant focusing on Swedish flavours using local producers near Stockholm. As an example the pike we ate was caught by a fisher below the Skuru bridge, just close to where I live. During the meal the dishes were served with detailed descriptions, down to the name of the farmers. I highly recommend a dinner at Lux, especially if you’re a foreigner and want a good Swedish meal since the menus will always be seasonal and local. The tasting menu that we had yesterday is valid for July and August, however they will be closed between July 19th and August 20th.

Starter, not mentioned on the menu. Asparagus in two variants (deep fried and as a crisp) with mayonnaise. Salmon with pickled cucumber. Cucumber juice as palate cleanser. I liked the asparagus the most.

Everyone got something called a pharmacy; a tray with various small bottles and things including a lollipop! Every time we were supposed to use something from the tray we were told by the waiters. After the starter we ate the first thing in the pharmacy, a radish with butter and salt.

Mackerel from the Swedish west coast, spice simmered with lumpfish roe
from Simrishamn, tomato, creamy vinaigrette and poached Grebbestad oyster.

Nice taste but a lot of difficult textures.

Scallops from Fröya, wine boiled and roasted, with Elmsfeuer rhubarb from Gotland, soy dressing, sorrel and rye bread.
Very tasty, the rhubarb and toasted rye bread croutons were a very nice pairing to the rest of the dish.

Next we we’re told to drink our little bottle from our pharmacy. It turned out to be a drink made of Queen of the Meadow (Älgört). It was refreshing and left an aftertaste of buckwheat.

Veal steak from Snällebo, tenderized and lightly grilled with iced celery from Östhammar, raw shaved forest mushroom and parsley cream.
The veal had been tenderized for three weeks and was nice but I don’t think anyone really liked the iced celery.

Close up of the veal.

Close up of the iced celery and the parsley cream. I do wonder who AT is.

Whole primeur chicken from Hagby farm, roasted with steak sauce, spice marinated duck liver, fresh pepper and pickled cabbage.
In the foreground you can see the lollipop from the “pharmacy”.

We were told to use our small grater and the small piece of horseradish that was in our pharmacy.

We got some warm soft bread to scoop up the sauce. Yum! This was the highlight of the savory dishes.

Hornudden’s tomatoes. Basically a cold tomato juice.

Pike from Skurusund in Mälaren, water baked with stuffed zucchini flower, butter seared brill, garden vegetables and fresh herbs.
The pike came in three different variants of which one was a raw cream. I did not like the pike in the zucchini flower, but the brill was tasty.

Frostmofjäll goat cheese from Gullspira farm, in thin slices, with warm goat cheese milk, small pancakes, sorrel and almond cream.
Here we used the maple syrup that hid in the dark bottle with the pipette. Delicious!

An extra dessert not mentioned on the menu. A classical Swedish cheesecake with tangy rhubarb.

A small scoop of ice cream, either bilberry or caramel with the fruit “sprinkles” from our pharmacy. Nice ice cream, but not even near the best I’ve had.

Strawberries from Stenhusegård, juice simmered and chilled with sorbet of Eskesta dairy sour milk, Enskede elderberry and oat muesli.
Strawberries in different variants, including jelly, frozen and compote. Yum!

We had the last dessert and coffee out on the terrace. In the background Chocolate cake Grand Gru with raspberry and marmalade with coconut. In the foreground a lollipop with soft caramel filling.

And some chocolate to the coffee before finalizing with the lollipop from our pharmacy. Through out the dinner we also had different kinds of warm bread, although I did not include them in this post.