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
Extra opening hours in the Bistro during Ascension Day weekend:
Wednedsday May 13 from 5 pm
Thursday May 14, Friday May 15 and Saturday May 16 from 12 noon, and
Sunday May 17, 12 noon – 4 pm.
The Restaurant serves a five-course tasting menu on Fridays and Saturdays from 5 pm
Guests at the hotel are offered a reduced menu even on evenings when the bistro and restaurant are closed.
Kristi Himmelfärdshelgen har vi utökade öppettider i Bistron:
Kristi Him har vi öppet onsdag – söndag:
Den 13 maj öppnar Bistron 17.
Den 14, 15 och 16 maj (torsdag – lördag) är Bistron öppen 12-21.
Söndag 17 maj är Bistron öppen 12-16.
Hotellgäster erbjuds enklare middag även de kvällar bistro och restaurang håller stängt.