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 March/April
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Vichyssoise
leek, parmesan, potatoes from Dalbo farm
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Pike
dill, soy, lemon, horseradish, cucumber
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Rainbow trout
carrot, langoustine velouté, capers, pea shoots
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Pheasant
orange, celery, Brussels sprouts, celeriac
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No waste banana
vanilla mousse, caramel, almond, banana
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Tasting menu 975
We offer wine pairing and an alcohol free drink menu for the tasting menu.
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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
