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
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Leek
with potatoes, apple and rainbow trout roe ................................ Wine: Crémant De Bourgogne Blanc De Blancs Brut, France
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Crayfish
with kale, Västerbotten cheese and crown dill............................. Wine: Sancerre Blanc, France
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Torbay Sole
with chanterelles, prosciutto and cauliflower .............................. Wine: Gentleman Riesling, Germany
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Duck
with orange and French beans....................................................... Wine: Clos de Nouys Vouvray Moelleux, France
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Currant
tarte, crème and pickled with Italian meringue........................... Wine: Muscat de Rivesaltes EKO, France
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Tasting menu SEK 745
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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 Fridays and Saturdays.
Contact
Made by AW Hemsidor
Photos by Blomberg Media
