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.
Christmas buffet Fridays and Saturdays from 5 pm, December 1-16.
Lunch Sundays from 12 noon to 4 pm, December 3 – 17 .
Afternoon Tea and lunch from 12 noon to 4 pm, December 26-30 and
The Bistro is also open in the evening January 5 and 6.
Julbord serveras fredagar och lördagar från kl 17, den 1 – 16 december.
Lunch serveras på söndagar kl 12-16, den 3 – 17 december.
Afternoon Tea och lunch serveras i mellandagarna kl 12-16, den 26-30 december och den 2-7 januari.
Bistron är även öppen på kvällen den 5 och 6 januari.