DINE
Ludvig’s Bistro
behind these extraordinary
dishes come from Colette Nelson, chef and owner
of Ludvig’s for the past 18 years. Colette spent three
summers salmon fishing in the Gulf of Alaska, where she
fell in love with knowing where her food came from.
THE EXPERTISE AND PASSION
The fusion of local seafood and Mediterranean zest was great work ethic, and I see it in the staff—they’re top notch,
a natural combination after Colette spent time living and amazing people. I know I can trust them and count on them.”
traveling throughout Spain, France, Italy, Morocco, and
Greece. Her time abroad, Colette reminisces, taught
her, “how to slow down and appreciate food and where
it comes from.”
but you can change it around and create something really
beautiful,” says Colette.
Where rich, rustic Mediterranean dishes are infused with
Alaska’s finest fresh seafood, locally harvested from the
pure waters of Sitka Sound, Ludvig’s Bistro mixes the
elegance of fine dining with the flair of exotic eats. Tucked
unassumingly along Sitka's historic Katlian St., Ludvig's is
located across from one of the town's bustling harbors and
down the street from a fish processing plant.
we are on and 110% ready to give what we need to give to
offer people an experience. People come to Ludvig’s to enjoy
company, share stories, and enjoy flavors of creative food.”
“Food to me is like music notes. You have what you have,
Alaska’s
Finest with a
Mediterranean
Flair
Colette adds, “It’s a curtain call, and once the doors open,
The warm, lively ambiance fills a cozy space with energetic
music and beautiful artwork lining the walls. Be sure to make
a reservation, as seats fill up quickly, and enjoy your fresh
Colette enjoys combining her passion of cooking with her meal while exchanging stories of your Alaska adventures with
advocacy for fishing, saying, “It’s an honor to support the travelers and locals. It’s part of what makes the experience so
fisheries and friends and family in the fishing industry. I also personal and welcoming—tables and company are shared
enjoy teaching customers about seafood and sustainability. and friendships forged.
When I have fresh salmon on the menu, I feel like everything
is going to be okay. Many who come to Alaska haven’t tasted
fresh salmon before, so it’s a wonderful opportunity to
showcase the amazing, rich flavor.”
For a more informal meal, take the stairs up to Rio’s, the
decadent wine and tapas bar. Opt for a table on the balcony,
and reminisce over your trip while sipping on an imported
Spanish rioja or Alaskan beer. As the sun sets behind Mt.
Try the infamous Wild Alaskan Paella Mixta, a traditional Edgecumbe, sit back and watch fishing boats come and go in
Spanish rice dish loaded with local seafood and chorizo and the harbor below.
baked with saffron Arborio rice, vegetables, and fresh lemon.
This blend of rich flavors makes Ludvig’s a go-to spot for
locals and and tourists alike during the summer.
“It’s come full circle for me, in that I’m giving back to Alaska
for my fishing experience and the opportunity it provided me
to travel, learn, and cook,” says Colette. “Sitkans have been
“Every day is like a Friday for us during the summer season. incredibly supportive, and we love giving back to Sitka’s circle
The sun is out—energy is high. The seafood is fresh off the of needs and offerings. It’s part of what makes this community
boat.” Staff begin working at 5:00 a.m., and the smell of bread so unique.” Learn more at ludvigsbistro.com .
wafts through the restaurant. “Alaskans are known for their
“Food to me is like
music notes."
–Colette Nelson
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