Nicolaus Balla at Duna

About Nicolaus Balla

Nicolaus Balla is the chef/co-owner of Duna, an eastern-european inspired restaurant. He opened two successful restaurants in the Bay Area. He is known to use local produce to making anything and everything by hand. He wass born in Michigan but spent some of his childhood in New York, moved to Hungary for part of high school, went to culinary school, and then traveled extensively in Japan while learning to make hand-crafted ingredient.

Accolades

  • Nominee for Best Chef: West
    James Beard Foundation
  • Chef to Watch
    Esquire magazine
  • Three Stars
    San Francisco Chronicle
  • Bib Gourmand
    Michelin Guide
  • Co-author
    Bar Tartine: Techniques and Recipes
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

  • Duna
    983 Valencia St
    San Francisco, CA

Where I Eat

Behind the Scenes

Chef Nicolaus Balla reviews  at post.venue.name
"Smoked salmon, avocado, cucumber, mixed lettuce, capers, ciboulette and lemon wedges on “Pain de Campagne” sliced bread. #SalmonTartine"
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From My Menu