For ten years, Lux has been successfully flying the flag of fine dining on Lilla Essingen, earning among other accolades a Michelin star back in 2004. This autumn however, chef Henrik Norström and his team are closing the restaurant – but rather than the end, it’s the beginning of something new.
In September, Lux will change its name to Lux Dag for Dag (Lux Day to Day) and introduce an entirely new concept, with the kitchen serving simpler, more rustic dishes with fewer components than before.
“The idea is that Lux will be more accessible to more people, and that they can come here more often. As we have done through the years, we will keep working with locally-produced ingredients of the highest quality, preferably from both small and big producers, farmers, fishermen, hunters and so on,” says Norström.
The menu will change from day to day and sometimes even during the day, depending on which ingredients are currently available and in season.
Norström wants people to be able to just pop in for a glass of wine and something small to eat in the bar, or a casual dinner in the restaurant. There will be five or six starters, mains and desserts every day, and prices will range between 85 and 250 kronor – a big change from Lux, which has mainly been serving fixed menus in the evenings.
“We’ll be serving seasonally-based dishes. Right now, for instance, we’d have a strawberry sorbet, dill-fried perch with an asparagus salad and veal with wild garlic and spring vegetables,” Norström says.
The restaurant will also feature a “walk-through window” for take-away lunches and delicacies such as seasonal vegetables or berries, and game and fish from Ängsö Fisk, which delivers fish to many of Stockholm’s top restaurants including Lux, Frantzén and Volt.

The new restaurant opens on September 20th.