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.
November 29 – December 22 we serve Christmas smorgasbord Fridays and Saturdays from 17:00 and Sundays 13:00 – 17:00.
November 30 – December 21 we serve lunch
Saturdays 12:00 – 14:00.
December 26-30 and January 2-6 we serve lunch and Afternoon Tea 12:00 -16:00.