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 May/June 2023
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Halibut
with rhubarb, carrot, radish and mint .............................................. Wine: Gemischter Satz Braitenpuechtorff EKO, Austria
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Green asparagus
with smoked lemon panna cotta, red onion and browned butter Wine: Gentlemans Riesling, Germany
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Wild garlic
with celeriac and potato-wrapped poached egg .......................... Cider: Boulard Cidre Biologique, France
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Partridge
with elderberry, red wine reduction and fermented potatoes .... Wine: Turmhof Blauburgunder Pinot Nero, Italy
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Lemon posset
with licorice and cherries ................................................................. Wine: Nederburg Noble Late Harvest, South Africa
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We can offer vegetarian alternatives.
We cannot make the tasting menu vegan.
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Tasting menu 875
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Drink menu 495
Welcome!
If you rather eat in our Bistro, please have a look at our bistromenu
Opening hours
Our restaurant serves a five-course tasting menu on Fridays and Saturdays from 5 p.m. Our Bistro has longer opening hours. Please see under "Bistro".
Made by AW Hemsidor
Photos by Blomberg Media
