Our head chef Andreas Hedman and his team make sure that a visit to restaurant Strandakar becomes a memorable experience. Everything is cooked with care and quality. Andreas is proud to use local products whenever possible. For example, we buy our sour dough bread from the local bakery, Bosarve Bageri in När. Vegetables and potatoes comes from nearby farmers when the seasons permit. In our garden we grow our own herbs and we are self-sufficient with our own honey.
sherry vinegar, elderberry and radish ................................................ Wine: Crémant De Bourgogne Blanc De Blancs Brut, France
Robiolina from Gotland Creamery, potatoes from Dalbo farm, leeks Wine: Donna di Valiano Chardonnay, Toscana, Italy
green asparagus, Stafva Sandra, browned butter, mousseline sauce and fermented parsnips ....................................................................... Wine: S.A Prüm Blue Riesling, Mosel, Germany
rhubarb, spring onion, red wine sauce, snow peas and baked potato Wine: Scalunera Etna Rosso DOC, Sicily, Italy
lemon and rose ...................................................................................... Wine: Moscato d’Asti, Piemonte, Italy
We can offer a vegetarian alternativ. However, we are unable to make the tasting menu vegan or milk-protein free.
If you rather eat in our Bistro, please have a look at our bistromenu
Made by AW Hemsidor
Photos by Blomberg Media
We are open
Fridays from 5 pm,
Saturdays from 12 noon and
Sundays from 12 noon until 4 pm.
Ascension weekend we are open
Thursday May 9 from 12 noon,
Friday May 10 from 12 noon,
Saturday 11 May from 12 noon and
Sunday 12 May from 12 noon until 4 pm.