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 sea coral, cucumber and lime.................................................. Wine: Crémant De Bourgogne Blanc De Blancs Brut, France
with prosciutto and variety of artichoke heart .............................. Wine: Domaine Louis Moreau Chablis, France
with arancini, watercress, mussel foam and pickled chili............. Wine: Toni Gruner Veltliner EKO, Austria
with celeriac, elderberry and red wine............................................ Wine: Burgundy Pinot Noir Prestige, France
with ginger, rhubarb and rocket...................................................... Wine: Tesauro Recioto della Valpolicella DOC, Italy
If you rather eat in our Bistro, please have a look at our bistromenu
Made by AW Hemsidor
Photos by Blomberg Media
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The bistro is open
Fridays from 5 pm, Saturdays from 12 noon and
Sundays from 12 noon to 4 pm.
The restaurant serves a five-course tasting menu on Fridays and Saturdays from 17:00.
Bistron är öppen
fredagar från kl 17, lördagar från kl 12 och
söndagar kl 12-16.
Restaurangen serverar femrätters avsmakningsmeny fredagar och lördagar från kl 17.