The story
The elevator ride to Syttende is short, but the arrival feels significant. Perched on the seventeenth floor of the Alsik Tower in Sønderborg, the restaurant looks out over a landscape that is also its larder — from the wild, open sea and the flat salt marshes to the west, to the winding fjords, deep valleys, and rich topsoil to the east. This is the pantry that Southern Jutland has drawn from for centuries, and it is what chef Peter Rødsgaard brings to the table.
Rødsgaard's kitchen is built on hand-picked ingredients of the highest order, sourced from what the restaurant describes as its own "kitchen garden and storehouse stretching as far as the eye can see." The philosophy is direct: the land and sea around Sønderjylland are not a backdrop — they are the only ingredient. That singular focus gives the fine dining experience at Syttende a clarity that is rare, grounding ambitious cooking in an unmistakable sense of place.
The White Guide awarded Syttende its Global Masters level designation for 2026 — the guide's highest tier — describing the experience as "a long string of soaring taste experiences" inseparable from the breathtaking panorama over Sønderborg. The recognition places Syttende among the most distinguished fine dining destinations in the Nordic region, and it is easy to understand why: the combination of a committed kitchen philosophy, a remarkable setting, and what the guide calls "Koch's comfortable flavor heaven" makes for an evening that is both grounding and genuinely transporting.
Syttende is part of Alsik Hotel & Spa, which means the tower's architecture frames the experience before a single dish arrives. The dining room opens Tuesday through Saturday from 17:00, and outdoor seating is available for those who want the view unmediated. Private parties can also be accommodated, making it a destination for occasions that deserve a room equal to them.
Recognition
Location