The difference between cooking and exceptional cooking is in the details.
Details doesn’t just mean the correct way to slice a fillet or how a dish is presented, it is just as much about quality. There are only two factors involved in the making of food: raw produce and preparation. Lux combines personal insight and swedish produce in a congenial setting.
Henrik’s philosophy when it comes to raw produce is simple: the closer the producer, the fresher the produce. The fresher the produce, the better the taste experience. Which is why the milk, cream and butter come from 10 mountain cows from the Eskesta farm in Tierp, the goats cheese from Gullspira and fowl from Hagby farm in Västerås. And why the fish is delivered still floundering from Ängsö to the restaurant door, and freshly picked mushrooms from Pelle Holmberg.
Spring and Autumn provide greater creative opportunity with their wide variety of fresh produce. This means more choice of dishes during the summer months. The local breeders and growers we work with share our ambitions with regard to quality and environment which are to use only the best seasonal produce from a carefully selected range of small, local producers.
A visit to our restaurant varies depending on which time of year you visit. It is our intention to reflect how gastronomy follows the seaons of the year with creative and tasty new dishes.
History
The company Lux, which later became Electrolux, moved its operations to Lilla Essingen in 1908. Our restaurant is situated in what was originally the company staff canteen, a brick building which is now listed.
The dining area has views out toward Mariebergsfjärden and it´s wonderful light. Lux Stockholm translates to English as the Light of Stockholm. Before opening on April 4th, 2003 we needed a name. It was an easy choice.
Electrolux have now vacated the premises. New apartments have been built in the area known as Essinge Udde which is a peaceful oasis on the island’s southern shore with some of Stockholm’s best views out over the water.
