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 September 2024.
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Spätzle
corn, funnel chanterelles, oxalis and black garlic ............................. Wine: Prosecco Treviso Extra Dry DOC, Italy
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Catfish
pumpkin, dill and cauliflower ............................................................... Wine: Gentleman Riesling, Rheingau, Germany
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Maultaschen
Linderöd pork, cabbage, pickled mustard seeds, cumin .................. Wine: Lambrusco dell’Emilia, Emilia-Romagna, Italy
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Wild boar
chanterelles, onions, Gotland lentils and blackberries ..................... Wine: Le Colombier Vacqueyras Vieilles Vignes Eko, France
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Apple
vanilla, cinnamon and white chocolate ............................................... Wine: Soellner Sweet Riesling EKO, Niederösterreich, Austria
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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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We offer drink menus with or without alcohol
Welcome!
If you rather eat in our Bistro, please have a look at our bistromenu
Opening hours
Our tasting menu is served Fridays and Saturdays from 5 pm.
Made by AW Hemsidor
Photos by Blomberg Media
