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 Summer 2024.
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Stafva blue
celeriac, gooseberries, licorice and Gotland lentils .............................. Wine: Joseph Mellot Menetou-Salon les Thureaux, Sauvignon Blanc, Loire, France
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Saffron
octopus, tomato, dill and fennel ............................................................. Wine: S.A. Prüm Solitär Riesling Trocken, Mosel, Germany
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Halibut
cucumber, mint and carrot ...................................................................... Wine: Santiago Vinho Verde, Portugal
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Confit roast beef from Ejmund’s
oyster mushrooms, Swiss chard, cape gooseberries, Voatsiperifery pepper and potatoes from Dalbo farm .................................................. Wine: Piccini Memoro Rosso, Italy
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Melon
almond and tonka bean ............................................................................ Wine: Grand Tokaj Szamorodni, Hungary
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Tasting menu 925
We can offer a vegetarian alternativ. However, we are unable to make the tasting menu vegan or milk-protein free.
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Drink menu 475
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Non-alcoholic drink menu 295
Welcome!
If you rather eat in our Bistro, please have a look at our bistromenu
Opening hours
Our tasting menu is served all nights from 5 pm except on the days we have BBQ night.
Made by AW Hemsidor
Photos by Blomberg Media
