Respect for people, animals, and nature
From the 17th floor of Hotel Alsik in Sönderborg, you can almost see all the farmers and growers who supply Syttende with its first-class ingredients. The proximity to local sources characterizes the restaurant’s philosophy. Animal welfare is paramount for any meat, whether it’s Spanish Iberico from a farm where each pig is allotted three hectares of land or Wagyu beef from the restaurant’s own cows grazing on the Danish island of Barsø. Peter Rødsgaard himself spends a lot of time analyzing and understanding the crops on his own private farms in order to both help and create a dialogue with the farmers. It’s all about relationship building and respect for each other’s time and commitment. The gastronomy is delicate and highly flavorful with artistic presentation. It is both innovative and rustic — a combination that is impossible not to fall in love with.
• Yearly development conversations with all employees
• Collaboration with Re:food for collection of compost
• Promotion of proper animal welfare for livestock
• Ban on any use of chlorine