• da
  • en
  • de


The beaches along the south coast of Bornholm are sandy. Boderne is no exception, and the boderne1 restaurant is a stone’s throw from the water’s edge. The restaurant is the latest addition to the group of gourmet venues on Bornholm. Meals are served all day long, enabling you to enjoy coffee and yoghurt on the patio, and then go for a swim from the beach where the refreshing sea water will quickly whet your appetite again. Fortunately, boderne1 also serves lunch – for example, summery open sandwiches which can be eaten on the lawn with its views out over the sea.

After yet another dip in the sea, an excursion, or reading a good book in a recliner, you can enjoy an elegant dinner in the relaxed surroundings of boderne1. Naturally, the fare is made using local ingredients, and despite its level of ambition, the restaurant manages to maintain an unassuming ambience. Everyone will feel welcome here, no matter whether you are wearing a tie or shorts.

You are in good hands at boderne1

Special events are held here over the summer. Jazz evenings, where the music is seasoned with delicious food and perhaps beer from Small Batch Brewery to provide memorable summer experiences. Communal dining around a long row of tables can be enjoyed by locals and tourists alike. Perhaps new friendships will be formed as you share a meal with interesting people who also enjoy the good atmosphere of live music, making for an unforgettable summer’s evening.

You can keep up-to-date with coming events on the restaurant’s Facebook page.

Creative cooking 

Head Chef, Simon R. Christoffersen

boderne1’s maître chef is Simon R. Christiansborg, who takes pride in providing his guests with exquisite menus. They are packed with creativity, top-quality ingredients and herbs collected from both shoreline and forest. Depending on your appetite, you can choose a two-course or a six-course meal.

Simon invented a concept he calls intuitive food design, which means creatively and intuitively cooking food using the ingredients and produce at hand. This process is obviously expressed in the menu, but also in the alternative to the menu: the one-pot meal of the evening.

Maître d’hôtel Katrine Krog Petersen also knows how to make the evening unique for her guests. In addition to professional, personalised service and a profound fondness for craft beer, the wine card plays a large part in the restaurant’s food experiences. It covers a wide range of wines in terms of both taste and origin: from Sancerre (France) and Grüner Veltliner (Austria) to apple wines from Cold Hand Winery (Randers, Denmark).

You are in good hands at boderne1.