Det Røde Pakhus, Rønne

A red warehouse by the Baltic

Det Røde Pakhus, literally “The Red Warehouse”, occupies a converted historic storehouse close to the harbour in central Rønne. Behind its simple façade you step into a warm, contemporary dining room where timber, soft lighting and clean lines nod to Bornholm’s maritime past without feeling like a museum. Large windows and an open, uncluttered layout keep the space airy, while details in glass, stone and metal quietly reference the island’s fishing and trading heritage. At lunchtime the restaurant feels bright and informal, with a gentle hum of conversation and the occasional glimpse of harbour life outside. In the evening, light levels drop, candles take over and the old warehouse takes on a more intimate, almost cocooning character, well suited to slow meals and long conversations.

Bornholm on the plate

The kitchen philosophy here is anchored in Bornholm’s landscape: the surrounding Baltic Sea and the island’s woods, fields and small producers. Menus shift with the seasons, allowing local fish, shellfish, game and vegetables to take turns at centre stage. Lunch focuses on elevated smørrebrød – Danish open sandwiches built on carefully chosen bread and topped with precise layers of fish, meat, vegetables and house-made garnishes. Come evening, the tone becomes more gastronomic. Dishes are modern in style but free of heavy dogma, favouring clarity of flavour over culinary tricks. Sauces are often bright and gently acidic, vegetables retain texture and colour, and portions are balanced so you can move through several courses without feeling weighed down. Well-judged wine, juice and soft-drink pairings echo the same seasonal, produce-led thinking.

Chefs, craft and recognition

At the stoves, chefs Daniel Kruse and Troels Madsen bring years of experience in contemporary Nordic cooking. Their approach combines technical precision with a certain island pragmatism: plates are elegant but not fussy, and there is clear respect for the integrity of each ingredient. The team pays particular attention to sourcing, working closely with local fishermen, growers and foragers so that menus naturally evolve through the year. This commitment has not gone unnoticed in the wider culinary world. Det Røde Pakhus has been recognised in respected Nordic dining guides and has earned Michelin-level acknowledgement for its modern cuisine. Rather than chasing formality, however, the restaurant keeps the tone relaxed, letting craft and consistency carry the experience.

A relaxed setting for many occasions

The dining room is designed to feel welcoming whether you drop in for a leisurely lunch or plan a more celebratory dinner. Tables are spaced with enough room for privacy; couples can find corners that feel quietly romantic, while families and small groups are comfortably accommodated without the room turning boisterous. Service is attentive yet informal, with staff happy to explain dishes, ingredients and pairings. Thanks to its central Rønne location, Det Røde Pakhus works smoothly into a wider exploration of Bornholm, whether you are in town for a short stop or staying longer on the island. The combination of harbour-adjacent setting, local storytelling on the plate and calm, contemporary surroundings makes it an easy place to linger.

Planning your meal

Reservations are highly advisable for dinner and useful at lunchtime in busier months, as the restaurant is popular with both locals and visitors. Opening hours typically cover lunch and evening service throughout the week, with a natural lull in mid-afternoon. Expect prices that reflect the quality of produce and craftsmanship while remaining more approachable than high-end tasting-menu temples in larger cities. Allow at least a couple of hours for dinner if you want to enjoy multiple courses and pairings without rushing. Lunch can be quicker, but the rhythm of service encourages you to slow down, savour the interplay of harbour and forest on the plate, and let this red warehouse frame your Bornholm day.