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.
passion fruit, radish, Sichuan pepper and dill
goat cheese, wild garlic and olives
from Lammboden in Stånga, saffron, potatoes from Dalbo farm, melon and chard
kohlrabi, tjoritso, broccoli and gooseberries
yogurt, hibiscus and mint
We offer a vegetarian option for dishes that are non-vegetarian. Unfortunately, we cannot make the menu milk protein-free or vegan.
We offer alkoholic and non-alcoholic drink options.
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 every day
for lunch and dinner
The Bistro is open from 12 noon every day.
The restaurant serves a five-course tasting menu Wednesday through Monday from 5 pm.
On Tuesdays we have “Grill Night” from 5 pm. There is no other menu during grill nights.
From August 11, the Bistro opens at 5 pm on weekdays and 12 noon on Saturdays and Sundays.
The restaurant serves a five-course tasting menu on Fridays and Saturdays.
Bistron är öppen från 12 varje dag.
Restaurangen serverar femrätters avsmakningsmeny
onsdag – måndag från 17.
På tisdagar har vi “Grillafton” från 17.
Då har vi ingen annan meny.
Från 11 augusti öppnar Bistron 17 på vardagar och 12 lördagar och söndagar. Restaurangen serverar femrätters avsmakningsmeny fredagar och lördagar.