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
we will open for the season on March 7, 2025
Tasting menu March / April 2025
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Onion soup
with a modern French touch
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Smoked duck
beets from Heffride farm in Burs, endive, orange and hazelnuts
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Sea bass meuniere
shellfish veloute, samphire, lemon, capers and green pea cream
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Bottom sirloin
from Ejmund’s farm, puff pastry, parsnip, oyster mushrooms from Kruse gård and red wine sauce
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Apple tarte tatin
crème frangipane, browned butter and caramelized almond ice cream
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We offer a vegetarian option for dishes that are non-vegetarian. Unfortunately, we cannot make the menu milk protein-free or vegan.
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Tasting menu 925
We offer alkoholic and non-alcoholic drink options.
If you rather eat in our Bistro, please have a look at our bistromenu
Opening hours
We will open for the season on March 7, 2025 Our tasting meny is served Fridays and Saturdays from 5 pm
Made by AW Hemsidor
Photos by Blomberg Media
