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.
leek, parmesan, potatoes from Dalbo farm
dill, soy, lemon, horseradish, cucumber
carrot, langoustine velouté, capers, pea shoots
orange, celery, Brussels sprouts, celeriac
vanilla mousse, caramel, almond, banana
We offer wine pairing and an alcohol free drink menu for the tasting menu.
Please let us know if you would like a vegetarian alternative to the dishes on the tasting menu. However, we are unable to make the menu vegan or dairy-free.
If you rather eat in our Bistro, please have a look at our bistromenu
We open for the season on March 6
From March 6, the Bistro is open
Fridays from 5 pm,
Saturdays from 12 noon and
Sundays 12 noon – 4 pm
The Restaurant serves a five-course tasting menu on Fridays and Saturdays from March 6 at 5 pm
Guests at the hotel are offered a reduced menu even on evenings when the bistro and restaurant are closed.
Vi öppnar för säsongen den 6 mars
Hotellgäster erbjuds enklare middag även de kvällar bistro och restaurang håller stängt.