Ludvig's Bistro — Restaurant in Baranof Island

Ludwig’s restaurant delivered an exceptional dining experience on its opening night, offering a warm and inviting ambiance that immediately set the tone for an enjoyable evening. The carefully curated course meal selections showcased a thoughtful balance of flavors, with each dish executed to perfection.

The chowder stood out as a highlight, boasting a well-calibrated blend of spice and richness that kept me craving more. The scallop appetizer was exquisitely prepared, featuring tender, succulent bites that exemplified culinary finesse. Portion sizes were generous and appropriately priced, ensuring a satisfying yet refined experience.

The venison medallions, a true standout, were impeccably cooked, offering a harmonious combination of bold flavor and delicate texture. Wine selections were impeccable, complementing the menu with a well-rounded variety suited to discerning palates.

This location is a surefire choice for an exceptional meal, further elevated by the convenience of reservations, which ensure a seamless dining experience free from unnecessary wait times. The wait staff excelled in their attentiveness, displaying professionalism and genuine warmth that enhanced the evening.

Ludwig’s was a memorable highlight of my Alaska fishing trip vacation, a perfect way to savor the final moments before returning to the hustle and bustle of northern Virginia and...

Needing a place for dinner for our one night in Sitka I researched and selected Ludwigs Bistro. With large appetites my wife and I reserved bar seats with a view of the kitchen and we both agreed the food, service, and experience were as good as any place we’ve eaten. With so many delightful options, the menu offered and we accepted four courses. Our first courses: house-made-arancini in pomodoro sauce were the perfect texture and flavor and pan-seared scallops had the perfect sear and lemony and bacon flavor. Our second courses included a small Caesar salad featuring rich anchovy flavor and the house specialty clam chowder that included a smokiness that this New Englander found to be a pleasant surprise. The main dishes featured the house made fresh pastas: Sicilian Pesto, pappardelle win a combination of red and pesto sauces and the Elk and Truffles filled pasta tube featuring sage butter and Oregon truffles. Both pastas were cooked perfectly and their respective flavors were unique and rich. Amazing. Final course was a shared piece of pistachio cheese cake featuring imported Italian pistachio cream. A wonderful night featuring spectacular food and delightful conversation with Chef Edith and her staff. Highly...

Rarely do I leave a poor review but unfortunately we were deeply disappointed with our experience. We decided to dine at Ludvig’s to treat ourselves hoping it would be a high quality meal especially considering the price point. Unfortunately this was not the case. We paid a fortune and the food left a lot to be desired, and we ordered a ton of food! The bread was stale, the arancini’s rice was undercooked, the paella was bland, my pasta had an overwhelming amount of sauce, and the elk’s pasta dish was undercooked. That being said, I would recommend the salmon mosaic and the pistachio cheesecake was decent.

Additionally, we made reservations weeks in advance and somehow we got seated at the bar. We requested to move to a table but it looked like all the tables were reserved, so we settled. Later new guests arrived without reservations and they got seated at tables. We were incredibly confused!

Hopefully next time we have a...