We were pleasantly surprised by the warm atmosphere and culinary sophistication of this restaurant which went above and beyond our expectations (see photos). In addition to the excellent service and wine, the appetizers were playful and rich in flavor ranging from a sweet and salty macaroon to a heavenly Berkshire pork bouillon flavored with truffle. Every dish was exquisitely composed to let the ingredients shine through.
We went for the Spring tasting menu and were impressed by the sophisticated presentation, flavor combinations, and varied textures. Particularly memorable was the langoustine with perfect juiciness balanced with a very light lemon cream and crispy celeriac and the aromatic Berkshire pork with baby vegetables dotted with garlic and herb emulsion. The usage of unusual herbs such as mustard herb and cress also helps to bring out a hidden dimension of each dish.
When the desserts were presented, our server came by and offered us a dessert wine tasting with three different wines for each dessert which was the highlight of the evening. The nuanced wine pairings reflected the mastery of the sommelier who described to us how the wines were selected for their slightly different acidity levels to accentuate the flavors of the different desserts. The quality of both wines and dishes were exceptional in every way. The level of dedication and creativity of their entire team should not go unnoticed and I hope they receive a second Michelin star soon.
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