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.
nettles, green asparagus
green peas, radish, homemade ricotta, balsamic vinegar
wild garlic, turnip, rhubarb
potatoes from Dalbo farm, green asparagus, confit garlic, cherries
rhubarb, almonds, sour cream
We offer wine pairing and an alcohol free drink menu for the tasting menu.
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
The Bistro is open
Fridays from 5 pm,
Saturdays from 12 noon and
Sundays 12 noon – 4 pm
until May 28.
From May 29, the Bistro is open every day until August 30.
Weekdays from 5 pm and
Saturdays and Sundays from 12 noon until Midsummer Eve and from August 10.
From Midsummer Day until August 9 the Bistro opens at 12 noon every day.
The Restaurant serves a five-course tasting menu on Fridays and Saturdays from 5 pm.
On Midsummer Eve we have a grill buffet and no menu.
From Midsummer Day until August 9, our Restaurant serves the tasting menu Wednesday – Monday.
Guests at the hotel are offered a reduced menu even on evenings when the bistro and restaurant are closed.
Från Midsommardagen t o m den 9 augusti öppnar Bistron 12 alla dagar.
Restaurangen serverar femrätters avsmakningsmeny på fredagar och lördagar från 17. Midsommarafton har vi grillbuffé och ingen meny.
Från Midsommardagen t o m den 9 augusti serverar restaurangen avsmakningsmeny onsdag – måndag.
Hotellgäster erbjuds enklare middag även de kvällar bistro och restaurang håller stängt.