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.
If you rather eat in our Bistro, please have a look at our bistromenu
Made by AW Hemsidor
Photos by Blomberg Media
Christmas
From November 29 until December 14 we will serve our Christmas buffet from 5 pm on Fridays and Saturdays.
December 26 – 30 and January 2 – 6 we serve Afternoon Tea and lunch from 12 noon until 4 pm.
January 3 and 4 the Bistro will be open until 9 pm.