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 fennel, lemon and olives ........................................................ Wine: Prosecco Treviso Extra Dry DOC, Italy
with parsnip, fermented garlic, basil and grapefruit .................. Wine: Langhe Riesling DOC, Italy
with homemade ricotta, aubergine, tomato and capers ........... Wine: Greco di Tufo DOCG, Italy
saltimbocca with frico, semi-dried tomatoes, red wine reduction and spinach......................................................................................... Wine: Nipozzano Riserva Chianti Rufina DOCG, Italy
with amaretto ice cream and dark chocolate .............................. Wine: Tesauro Recioto Della Valpolicella DOC, Italy
We cannot make the tasting menu vegan.
If you rather eat in our Bistro, please have a look at our bistromenu
Made by AW Hemsidor
Photos by Blomberg Media
Our Bistro is open
Fridays from 5 p.m.,
Saturdays from 12 noon, and
Sundays 12-4 p.m.
Our Restaurant serves a five-course tasting menu on Fridays and Saturdays from 5 p.m.
Opening hours during Easter:
Maundy Thursday from 5 p.m
Good Friday 12 – 9 p.m
Easter Eve 12 – 9 p.m
Easter Sunday from 12 noon to 9 p.m
Easter Monday 12 – 3 p.m
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.
Öppettider i Påsk:
Skärtorsdag från kl 17
Långfredag kl 12 – 21
Påskafton kl 12 – 21
Påskdagen kl 12 – 21
Annandag Påsk kl 12 – 15