Restaurant Syttende

Als, a charming island in Denmark, boasts stunning landscapes and is home to the world-class Michelin-starred restaurant, Syttende.

Hotel Alsik
Perched on the top floor of Hotel Alsik, you’ll discover Restaurant Syttende—named after its location on the seventeenth floor. The name “Syttende” translates to “seventeenth” in English, perfectly reflecting its elevated position and exclusive atmosphere.

Hotel Alsik sets an extraordinary standard in hospitality. If hotels could earn Michelin stars, this one would undoubtedly claim its place among the best. Offering a full luxury experience, the hotel boasts breathtaking views, impeccable service, a world-class spa, and every amenity you could wish for to ensure an unforgettable stay.

Restaurant Syttende
If you’re fortunate enough to secure a reservation, here’s a glimpse of what your evening could look like.

Pre-Dinner
Before making your way to the restaurant on the seventeenth floor, you’ll be invited to wait in the reception area.

Soon, a courteous waiter will greet you and escort you to the elevator, where your evening truly begins. During the ride, you’re treated to the first course of the night, aptly named “Tomato & Basil,” or as they call it, the “elevator drink.”

This course, best described as a liquid interpretation of a perfectly executed bruschetta, is rich and velvety, coating your palate while awakening all your senses.

As the elevator ascends and you’re shown to your table, the attentive waiter takes a moment to explain the evening’s practical details.

Once seated, you’ll find yourself momentarily captivated by the breathtaking view.

5 Delightful Small Courses
To set the tone for the evening, we began with a selection of five small courses, or appetizers if you prefer, paired with a drink or wine of your choice. I opted for a lovely glass of Champagne, which perfectly complemented the experience.

Horseradish & Dill
Trout & Lime
Beets & Herbs
Pointed Cabbage & Shoyu
Artichoke & “Finger” Lime

While all the dishes were exquisite, a few truly stood out as unforgettable highlights:

Horseradish & Dill
This dish delivered an exquisite creaminess, harmoniously paired with the bold flavors of horseradish and dill. The balance was remarkable—powerful yet delicate—a truly unique mouthful that left a lasting impression.

Trout & Lime
Admittedly, trout has never been my favorite, but this dish completely won me over. The trout was so tender it bordered on surreal, smoked to perfection and handled with evident care. Paired with nuts and lime, the flavor combination was nothing short of heavenly—it nearly knocked me off my chair!

Pointed Cabbage & Shoyu
This Asian-inspired creation was a standout and arguably the highlight of the evening. The expertly seared pointed cabbage was perfectly complemented by the rich, flavorful Shoyu and spices, creating an unforgettable culinary masterpiece.

4 Courses
Following an array of 5 delightful small bites and 3 extraordinary larger experiences, we are excited to continue the journey.

Kohlrabi & Kefir
Celeriac & Roe
Potatoes & Spices
Bread & Crémeux

Among the four courses, one truly stood out and remains a cherished highlight for me:

Bread & Crèmeux
An extraordinary creation—a bread crafted from 10-year-old sourdough paired with a butter blend of 50% crème fraîche and 50% cream. I had no idea butter could reach such heights of flavor. The combination of this bread and butter was absolutely unforgettable!

Intermission
Before continuing to the next courses, we were invited to take a moment to relax and soak in the breathtaking “Point of View.” Perched on the sixteenth floor and enveloped by floor-to-ceiling glass windows, the space offered a stunning panorama. With a glass of Pinot Noir in hand, the experience felt nearly flawless, setting the bar high for the remainder of the evening.

2 Courses and a Greeting from the Kitchen

“A Small Greeting from the Kitchen”
Pasta & Lingonberries
Pig & Pumpkin

These two courses truly stood out:

Pasta & Lingonberries
Delicate tortellini featuring the most exquisite wagyu beef from Barsø. A sublime dish, beautifully presented (as were all the others) by the attentive waiter.

Pig & Pumpkin
Without a doubt, the best pork I have ever tasted. This dish was a masterpiece, blending perfectly prepared pork with the sweetness of pumpkin. What elevated this course to an unforgettable experience was the wine pairing: a Garnacha, Punta de Fuga from Navarra, Spain. Easily the best Garnacha I’ve ever had (94 ★★★★★★).

And with that, we moved into the sweet selections.

The 3 Sweet Courses

Blueberries & Lemon Verbena
Apple & Caramel
The Sweet Dot

Among these, one course truly shined:

Apple & Caramel
A deconstructed dessert, meticulously crafted to resemble a whole apple. The precision and artistry behind this dish were nothing short of breathtaking.

The End
How do you best describe the food, wine, ambiance, and service? For me, it’s simple—this is an experience you’ll cherish for a long, long time. Thank you, Syttende. We will definitely be back!

★★★★★★