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
-
Fried oysters
with sea coral, cucumber and lime.................................................. Wine: Crémant De Bourgogne Blanc De Blancs Brut, France
-
Wild garlic
with prosciutto and variety of artichoke heart .............................. Wine: Domaine Louis Moreau Chablis, France
-
Scallop
with arancini, watercress, mussel foam and pickled chili............. Wine: Toni Gruner Veltliner EKO, Austria
-
Veal
with celeriac, elderberry and red wine............................................ Wine: Burgundy Pinot Noir Prestige, France
-
Stafva Covre
with ginger, rhubarb and rocket...................................................... Wine: Tesauro Recioto della Valpolicella DOC, Italy
-
Tasting menu SEK 745
-
Wine menu SEK 445
Welcome!
If you rather eat in our Bistro, please have a look at our bistromenu
Opening hours
The restaurant serves a five-course tasting menu on Fridays and Saturdays from 17:00.
Contact
Made by AW Hemsidor
Photos by Blomberg Media
