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.
with rhubarb, carrot, radish and mint .............................................. Wine: Gemischter Satz Braitenpuechtorff EKO, Austria
with smoked lemon panna cotta, red onion and browned butter Wine: Gentlemans Riesling, Germany
with celeriac and potato-wrapped poached egg .......................... Cider: Boulard Cidre Biologique, France
with elderberry, red wine reduction and fermented potatoes .... Wine: Turmhof Blauburgunder Pinot Nero, Italy
with licorice and cherries ................................................................. Wine: Nederburg Noble Late Harvest, South Africa
We cannot make the tasting menu vegan.
If you rather eat in our Bistro, please have a look at our bistromenu
Made by AW Hemsidor
Photos by Blomberg Media
Our Bistro is open
Weekdays from 5 p.m.,
Saturdays and
Sundays from 12 noon.
June 6 the Bistro will open at 12 noon.
Our restaurant serves a five-course tasting menu on Fridays and Saturdays from 5 pm.
Bistron är öppen
vardagar från kl 17,
lördagar och
söndagar från kl 12.
Nationaldagen den 6 juni öppnar Bistron kl 12.
Restaurangen serverar femrätters avsmakningsmeny fredagar och lördagar från kl 17.