“The sense of freedom, closeness to nature, and relaxed pace are what we strive to convey in the food and atmosphere at Dunes: simple, unpretentious creations that taste like summer on a plate.” The branch of the Michelin-starred Kadeau restaurant focuses on informality among the dunes of Bornholm.
The place
Bornholm, once a quiet getaway for Danish families and ramblers, has become a discreet magnet for design-aware, food-conscious travellers seeking to trade urban pace for Baltic calm.
The island now welcomes nearly 600,000 visitors each year - many from Copenhagen and across Northern Europe drawn by its luminous skies, cliff-lined coasts, pleasant climate and a growing constellation of cultural and culinary projects. Tourism here is less about spectacle than slowness: cycling along pine-fringed roads, eating smoked fish by the harbour, or enjoying tasting menus in converted farmhouses. Against this backdrop, a new kind of hospitality is taking shape on Balka Beach. Restaurant Dunes, the latest project from the team behind Michelin-starred Kadeau, has opened its doors within Eco Beach Camp, offering a stripped-back, soulful alternative to the formalities of fine dining.
It’s an eatery built not around prestige, but around presence -breakfast in the sun, barefoot dinners under the sky, and dishes that speak in the language of grilled fish, garden herbs, and sea breeze. Helmed by Bastian Ganjavi, formerly of Silberbauers Bistro in Copenhagen, the kitchen offers a menu that is simple, seasonal, and deeply rooted in its surroundings. But Dunes is more than a beachside offshoot - it’s a conscious extension of Kadeau’s values into a looser, slower format. As co-founder Nicolai Nørregaard explains, it’s not a seasonal experiment but a long-term vision.
“When we opened Eco Beach Camp, we always wanted to have a restaurant there -after all, we are restaurateurs. This is a dream of ours, and it is not just a one-off this summer - Dunes is here to stay. We’d love for it to become a place where travellers and the Bornholm community can gather to create special moments together.” That sense of community is echoed in how the space is run and the landscape it occupies. Dunes sits in a coastal ecosystem that's as sensitive as it is spectacular, and the team knows it.
The philosophy
“Being located amongst the dunes by the sea, we’re constantly reminded of the beauty and fragility of the surrounding nature, and this brings us a sense of responsibility. At Dunes, we try to work with a light footprint, out of respect for the place we’re lucky to be in. That means making thoughtful choices every day- from the way we build and operate, to how we source our ingredients. Most of our ingredients are local and seasonal, many from our own gardens or from producers we know personally. This also keeps us closely connected to the island.” In a region where dining often leans toward either the nostalgic or the refined, Dunes offers a more relaxed and grounded alternative.
“We hope what stays with guests is the feeling of being close to nature - the birdsong in the morning, the sea breeze carrying the scent of the grill, and the sound of waves nearby. Kids running barefoot in the sand, while their parents sit back with a glass of something good, watching the sun dip behind the dunes. It’s those simple, sensory moments - grounded in place and season — that we hope linger long after the meal is over.” When asked what summer on Bornholm tastes like, Nørregaard doesn’t list ingredients - he paints a scene:
“Summer on Bornholm tastes like grilled and smoked fish just off the fire, warm bread torn by hand, and salty skin after a swim. It’s chilled wine in the late sun, shared with friends as time seems to slow. It’s fresh and unpretentious simple food, full of light, shaped by the sea and the season.” Even his personal rituals away from the stove mirror the restaurant’s rhythm. “A perfect day on Bornholm starts with a morning swim, a strong coffee in the sun, and maybe a bike ride along the coast with no real plan. The sense of freedom, closeness to nature, and relaxed rhythm is what we try to bring into the food and atmosphere at Dunes – simple, unfussy dishes that feel like summer on a plate."
The events
Bornholm may be small, but its identity is in flux. New energy is arriving - chefs, designers, makers. Dunes joins that current with quiet intent. “I see Dunes as part of a growing, creative community on Bornholm - inspired by the many creatives, craftsmen and -women, and entrepreneurs who bring so much life to the island. If we can contribute to that energy in our own small way, we’re proud to be a small part of it.” That collaborative spirit shapes the weekly rhythm too. On Mondays and Tuesdays, when regular service pauses, the space transforms.
“Every Monday and Tuesday, we’re firing up the grill for our casual and fun burger nights, fresh, simple food that can be enjoyed at the table or taken straight to the beach with a cold drink in hand. In the coming weeks, we’ll also host pop-up dinners with guest chefs from Kadeau and beyond. First up is John Sutherland from Scotland, Head Chef at Kadeau Bornholm, serving his take on the classic fish & chips on Tuesday July 15.” From barefoot rituals to shared fires, Dunes offers more than a meal - it offers a way of being: slower hospitality, shaped by place and community. One that, above all, feels like it belongs.
Information and contact details
Restaurant Dunes
Balka Strand, Vestre Strandvej 39, 3730 Nexø - Bornholm
Opening date: Thursday, June 19, 2025
Hours
Dinner: Wednesday through Sunday
Breakfast: daily
Café: open daily from morning until late afternoon
Special events, including pop-ups and guest chef evenings, are often held on Monday and Tuesday evenings.
