The story
Freia occupies a prime spot on Sønderborg's waterfront, inside the city's new luxury hotel that rises a conspicuous 19 storeys above the harbour. The dining room is clean and considered — dark plank floors, bare tables, and booths upholstered in pale artificial leather — with generous natural light and views across the water to a sun terrace that promises to be a serious draw in warmer months.
At the helm of the hotel's three restaurants is executive chef Jesper Koch, known to Danish audiences as a MasterChef judge. Freia is his Southern Jutland-inspired proposition, and the menu carries that identity with quiet confidence. The cooking leans on local producers and regional tradition without making a spectacle of either.
A signature moment is the æggekage — a light, airy egg cake brought to the table on a blazing cast-iron pan, scattered with slices of distinctive Alsatian salt sausage from the island of Als and chives, with Dijon mustard on the side to pull everything into focus. It is simple, local, and exactly right. Roasted cauliflower with brown butter and fermented mustard seeds plays in a more understated register, while the standout of a recent lunch was baked, sweet beetroot paired with a delicate chicken liver mousse, red pepper purée, and a sharp goat's fresh cheese cream — a combination that earns its classic status. Coffee comes from La Cabra in Aarhus, and it shows.
The White Guide awarded Freia its Fine level distinction for 2026, a recognition that fits the restaurant well. This is not a place chasing complexity; it is a place where Southern Jutland cooking is allowed to be itself — honest, grounded, and occasionally very good. Service is warm and attentive, even if detailed knowledge of the dishes is still developing. The room, the view, and the food together make a convincing case for Sønderborg as a destination worth the detour.
Recognition
Details
History
Sønderborg's new luxury hotel has claimed the harbor front, rising strikingly 19 stories into the air. Jesper Koch (MasterChef judge, among others) is the executive chef for the hotel's three restaurants: the family restaurant Alsik, the Southern Jutland-inspired restaurant Freia, and the gourmet restaurant Syttende, which was not yet open at the time of our visit. Freia is characterized by a streamlined international hotel style featuring dark plank floors, bare tables, and dining booths upholstered in light faux leather. From the bright and airy space, there is a view over the water and the outdoor sun terrace, which could easily become a major attraction next summer. The service is friendly and welcoming, though it does not impress with extensive knowledge of the dishes served. This is hardly a major issue here, where simplicity and a Southern Jutland character shine through on the menu. A fluffy omelette arrives at the table in a delightfully rustic manner on a scorching cast-iron skillet, generously topped with slices of flavorful Alsic salt sausage and chives, while Dijon mustard on the side adds a sharp contrast. Simple, local, and delicious. Braised cauliflower with browned butter and tang from fermented mustard seeds falls into the understated category, whereas lunch’s standout dish offers excellent value for money: roasted, sweet beets accompanied by crumbly chicken liver mousse, red pepper purée, and a tangy cream made from fresh goat cheese, perfectly illustrating why the beet-and-goat-cheese pairing is a classic. There is room for improvement in the dessert section, as the vanilla-pickled plums brilliantly showcase a complete absence of vanilla flavor, while the crystallized vanilla ice cream does little to improve the impression. On the other hand, the tart coffee from La Cabra in Aarhus is excellent. Freia is quite nice!
