Care - Quality - Locally produced
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.
Restaurant menu
Tasting menu October/november 2024.
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Funnel chanterelles
Västerbotten cheese, red onion ................................................................ Wine: Le Colombier Vacqueyras Vieilles Vignes Eko, Rhône, France
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Vannamei shrimp
sea buckthorn from Burs, artichoke from the kitchen garden ............ Wine: S.A. Prüm Blue Riesling, Mosel, Germany
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Monkfish
polenta, wild apple, roasted garlic, kale from the kitchen garden ...... Wine: Gemischter Satz Braitenpuechtorff EKO, Niederösterreich, Austria
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Venison
Gotland truffle, plum, gnocchi of potatoes from Dalbo farm, carrot from the kitchen garden ...................................................................................... Wine: Nipozzano Riserva Chianti Rufina DOCG, Toscana, Italy
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Sticky toffee pudding
caramel, pear, ginger .................................................................................. Wine: Pajass Passito Roberto Sarotto, Piemonte, Italy
If you rather eat in our Bistro, please have a look at our bistromenu
Opening hours
Our tasting menu is served Fridays and Saturdays from 5 pm until November 23. From November 29 we are serving our Christmas buffet.
Made by AW Hemsidor
Photos by Blomberg Media
