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 cauliflower and Gotland truffle
with Gotland truffle and smoked hazelnut cream
with Gotland truffle and variation of pumpkin
with variation of onions, red wine sauce and Gotland truffle
with walnut and figs
The bistro is open from 5 pm on Fridays and
from 12 noon on Saturdays.
Sundays we are open 12 – 16.
The restaurant is open on
Fridays and Saturdays from 5 pm.
Hotel guests are offered an evening meal regardless of the day.
Bistron har öppet från
kl 17 på fredagar och från kl 12 på lördagar.
På söndagar har vi öppet kl 12 – 16.
Restaurangen har öppet fredagar och lördagar från kl 17.
Hotellet har öppet alla dagar och hotellgäster erbjuds middag oavsett dag.