The Alsik Hotel & Spa in Sønderborg in Denmark enters a new chapter with Mette Gassner as Food & Beverage Director for Restaurant Alsik and the conference facilities (including Sergenten), placing its focus on local flavors and a strong sense of place. Peter Rødsgaard remains Head Chef at Syttende – the hotel’s Michelin-starred restaurant.
Alsik Hotel & Spa in Sønderborg has a new Food & Beverage Director: Mette Gassner brings with her a deep love of flavor, structure and people. Formerly of Ti Trin Ned in Fredericia, Gassner ran the the Michelin-starred restaurant alongside her husband for over 20 years, earning a reputation for culinary excellence and thoughtful hospitality. She sees enormous potential in combining the Alsik hotel’s international profile with the warmth and soul of the region.
“I had never been to Sønderborg before my first visit to Alsik, but I immediately felt the warmth of the place,” Gassner says. “My goal is for guests to really experience Sønderborg – not just the surroundings, but on their plates.”
That ambition means working closely with local gourmet producers such as Als Destilleri, Gråsten Fjerkræ, Ryesminde Mosteri, Skærtoft Mølle and Naturmælk. For Gassner, it’s just as much about the people behind the produce as the ingredients themselves – and about inspiring her team to take pride in what they do.
Alsik Hotel & Spa in Sønderborg has established itself as a veritable culinary destination. The hotel is home to several distinctive restaurants, each with its own character but all firmly rooted in Nordic flavors and seasonal produce. Besides Alsik, the hotel also boasts Freia, which serves modern Nordic cuisine in a stylish, yet relaxed, setting, and Syttende, a Michelin-starred fine dining restaurant on the 17th floor run by head chef Peter Rødsgaard. Syttende also treats guests to panoramic views of Sønderborg alongside a tasting menu that celebrates both Danish terroir and international influences.
All of the venues, however, have a strong focus on local collaborations, with produce sourced from nearby farms, dairies and artisans. Combined with Alsik’s striking architecture and warm hospitality, dining here goes far beyond the ordinary.
Gassner replaces renowned chef Jesper Koch, who left Alsik earlier this year. With her mix of Michelin-starred dining experience, local curiosity and people-first leadership, she is ready to shape Alsik’s gastronomic identity for years to come. “Guests should be able to truly feel where they are – and that Alsik and Sønderborg are deeply connected,” she says.
