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 goat and sheep cheese from Gotland Creamery and wild garlic Wine: Sancerre Blanc, France
with roasted garlic, saffron, seaweed caviar and watermelon .. Wine: Champagne de Saint-Marceaux, France
with fennel, endive, radish and sour cream ................................... Wine: Santiago Vino Verde Rosé, Portugal
with celeriac, apricot, pickled spruce tips and whey sauce .......... Wine: Nipozzano Riserva Chianti Rufina DOCG, Italy
tomato, strawberry and tonka bean ................................................ Wine: Brachetto d´Acqui, Italien
We can make the whole menu vegetarian. However, we do not offer a vegan option.
If you rather eat in our Bistro, please have a look at our bistromenu
Made by AW Hemsidor
Photos by Blomberg Media
The Bistro is open every day
Wednesdays to Mondays from 12 noon,
Tuesdays from 12 noon to 3 pm for lunch
and from 5 pm for our Grill Night.
The Restaurant
serves a five-course tasting menu on Thursdays to Sundays from 5 pm.
Bistron har öppet varje dag
Onsdag till måndag från kl 12
Tisdagar kl 12 – 15 för lunch
och från kl 17 för Grillafton
Restaurangen
serverar femrätters avsmakningsmeny
torsdag till söndag från kl 17.