It is a great joy to be able to announce the reopening of Steigenberger Alsik Hotel & Spa, starting on 15th May. The gradual reopening will closely follow requirements from the health authorities and the government regarding arrangements, health and safety. Although we can now open our doors once more – ajar, at least – ...
Syttende – Jesper Koch’s new restaurant is now opening
After years of preparing, chef de cuisine (and MasterChef judge) Jesper Koch is finally ready to open Syttende, a restaurant on the 17th floor of Hotel Alsik in Sønderborg. Starting today, it is possible to book tables and, at 6pm on Wednesday 23 October, the doors will open to a gastronomic vision devoid of dogmas.
The seven green Corian-surfaced tables are laid with Hering Berlin and Royal Copenhagen porcelain, Robert Welch cutlery and Riedel glassware. Comfortable Bent Hansen chairs blend in naturally with the warm colours, thick carpeting and unrivalled views across Flensborg Fjord.
Like its cuisine, Syttende’s interior décor is devoid of dogmas. Materials, furnishings and tableware are top quality, but no requirements have been imposed on design tradition or originator. This results in the charming minimalism forming the physical setting for Jesper Koch’s gastronomic vision going forward.
Jesper Koch has been preparing Syttende’s opening for three years. This results in a restaurant in a class all its own where guests can look forward to a sublime gastronomic experience focusing on top quality produce and ingredients.
“Produce and ingredients are the driving force behind everything we do at Syttende. We are situated in the heart of the South Jutland region, renowned and beloved for its top-quality produce such as marsh lam, wild game, berries, fruit, nuts, cabbage and infinitely much more besides. This is why our quail eggs are from Broager, our honey from beehives along Sønderborg’s meadows, our flour from Skærtoft Mølle in Augustenborg, etc. We gather wild garlic, sea buckthorn, mushrooms, hazelnuts, blackberries, apples and plums from coastal woodlands, old fringe areas and orchards on the island of Als and around Sønderborg,” says Jesper Koch, who continues:
“But our South Jutland origins and affiliation do not make us dogmatic. Because, despite the overflowing cornucopia that is South Jutland, foods such as yuzu, kombu, caviar and truffles are scarce here. We don’t want Syttende to be restricted by confined gastronomic rules or fashion trends, but instead have the potential to inspire, stimulate and astonish with flavours and ingredients from all over the world.”
This Koch has returned home
An evening at Syttende comprises a menu of 17 courses which masterfully combine the exquisite hand-picked produce and ingredients. Even the wine list is comprehensive with more than 1,200 carefully selected wines. There are wines from major classic wine houses and from innovative wineries you may have never heard of before.
Jesper Koch and executive sous-chef Peter Rødsgaard are responsible for both the menu and the wine list.
Jesper Koch has worked at a stunning array of restaurants in Denmark and abroad, including a number of Michelin two-star and three-star restaurants. The next stop in his career was Aarhus, where he set up successful ventures such as Brdr. Koch, Kocherier and Det Glade Vanvid. Now the South Jutlander has returned to South Jutland – and Syttende.
To staff Syttende’s kitchen, Jesper Koch went to Stockholm to head-hunt Peter Rødsgaard where Peter was on the team behind The Grand Hotel’s gastronomic success, which includes two Michelin-starred restaurants. Peter Rødsgaard’s resume also includes Mirazur (Nice) – one of the best restaurants in the world – as well as Svinkløv Badehotel (Denmark) and, of course, several of Jesper Koch’s restaurants in Aarhus. Because this is where the two chefs met ten years ago and immediately realised how teaming up could produce truly unique results.
“A special symbiosis arises between us where tradition meets innovation, and we let produce and ingredients lead the way. Peter and I have the same sky-high ambitions and we are utterly incapable of compromising on quality or flavour,” Jesper Koch says.
An experience in a class of its own awaits guests when Syttende opens in the very near future. The restaurant has only seven tables, as well as “Chambre”, a private dining room.
“Syttende is a holistic experience of tastes, fragrances, décor, views and impressions, and every single table is unique. We simply refuse to compromise on the experience of each of our guests,” Jesper Koch says.
This is why a waiting list is soon expected to appear when Syttende starts accepting reservations today. The price for an evening at Syttende, with 17 courses, including the wine list, starts at DKK 2,500 per cover, and the restaurant is open Wednesday to Saturday.
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