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.
If you rather eat in our Bistro, please have a look at our bistromenu
We serve Strandakar’s Christmas smorgasboard
Fridays and
Saturdays from 5 pm,
28 November until 13 December
26 – 30 December and 2 -6 January we serve Afternoon Tea and lunch
12 noon – 4 pm.
2 and 3 January the Bistro is open until late with our Bistro menu,
Guests at the hotel are offered a reduced menu even on evenings when the bistro and restaurant are closed.
Julbord
serveras fredagar och lördagar från 17
28 november – 13 december
Hotellgäster erbjuds enklare middag även de kvällar bistro och restaurang håller stängt.