Blending the natural, simple and striking style of Scandinavian cuisine, Kadeau offers an extraordinary experience with the local products of Bornholm. The restaurant, where Nicolai Nørregaard expertly represents the island with its menü prepared with local and mature products, more than deserves the two Michelin stars it has won over the years.

Organic materials and sustainable production, which have come to the fore in Copenhagen cuisine in recent years, are indispensable for Kadeau. There is a great love for Danish local produce in this perfect example of new Scandinavian cuisine. Having received its first Michelin star in 2013, Kadeau underwent a major refurbishment in 2016 and decided to reduce the number of seats in order to focus more on each guest. According to Kadeau employees, this was a step taken in order to “get closer to the maximum” in their performance. And so it was, Kadeau was awarded a Michelin star fort he second time in 2018.

Kadeau wind spread from Bornholm Island to Copenhagen

Originally only on the island of Bornholm, Kadeau was so loved for reflecting the culture of the region, and the creators of Kadeau decided in 2015 that it was time tos hare these flavors with Copenhagen. The designers worked closely with the celebrity chef to transform the Kadeau into a universe where customers feel like they’re dining at Nørregaard’S HOME. Maintaining its minimalist style in its new ambiance, Kadeau created a sophisticated space for guests by integrating warm color palettes and different materials. Customers who come in by ringing the bell of a wooden door can see that even the smallest details are considered in a friendly atmosphere. With an open kitchen concept in a stylish and intimate dining room, Kadeau is one of the must-visit restaurants in Denmark.



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