Copenhagen
Copenhagen is a city that has increasingly become synonymous with culinary innovation, attracting food lovers and critics from all over the world. Among the notable dining establishments that dot its landscape, Kadeau stands out as a quiet force, resonating with the essence of New Nordic Cuisine while remaining distinctly true to its origins. While Noma has earned accolades as The World’s Best Restaurant multiple times and Geranium was crowned number one in 2022, Kadeau has spent over a decade honing its craft and refining its voice, quietly weaving its narrative into the fabric of Copenhagen’s vibrant food scene.
Kadeau first opened its doors in 2011, establishing itself as the Copenhagen outpost of a beloved restaurant located on the idyllic Danish island of Bornholm. Bornholm, known for its stunning coastal landscapes and rich culinary heritage, has deeply influenced Kadeau’s philosophy and menu. Staying true to the principles of New Nordic Cuisine, the restaurant emphasizes a close relationship with nature and a commitment to using locally sourced ingredients. This dedication to sustainability and authenticity not only reflects in the dishes but in the environment that surrounds them.
The dining experience at Kadeau is accentuated by a thoughtfully designed space created by Danish design practice OEO Studio. The intimate dining room beautifully integrates Scandinavian craftsmanship with elements of Japanese minimalism, featuring warm earthy tones that create a cozy yet elegant atmosphere. The design, much like the cuisine, evolves through the seasons. With oak and brass defining the open kitchen—under the watchful eye of chef and co-owner Nicolai Nørregaard—the restaurant captures the essence of both its heritage and contemporary dining aesthetics. This kitchen is not merely a place for cooking; it is a living, breathing part of the dining experience, visibly reflecting the restaurant’s culinary journey throughout the year, transitioning seamlessly from the revelatory growth of summer to the introspective preservation of winter.
At Kadeau, the ingredients make the meal. An impressive majority of the plant-based components come from a garden located on Bornholm, ensuring that each dish is not only fresh but imbued with a sense of place. The restaurant’s careful selection of local producers and artisanal craftspeople supports a sustainable food network, all while celebrating the unique flavors of the region. The ceramics, handcrafted by local artisan Torben Lov, play a critical role in this endeavor, with each piece tailored to enhance the presentation and experience of every course.
The menu at Kadeau is a carefully curated reflection of its surroundings—and each dish tells a compelling story. The use of fermentation and preservation techniques adds intricacy, particularly noticeable in the restaurant’s emphasis on acidity. Dishes are carefully constructed to not only engage the palate but to evoke the seasons and the distinctiveness of the landscape from which the ingredients are sourced. Take, for instance, an exceptionally delicate dish featuring Icelandic clam adorned with cultured cream and kohlrabi. Served in a custom bowl that mirrors the soft pastels of the dish, it’s a visual and gastronomic representation of harmony between art and nature.
Another highlight is the scallop, enveloped in a fruit leather of strawberry, rosehip, and plum, brought to life with the contrasting flavors of black seaweed, all elegantly presented in a matte black ceramic bowl. This juxtaposition encapsulates Kadeau’s ability to celebrate simplicity while simultaneously crafting complex flavors that tell a story of their origins.
One cannot discuss Kadeau without noting a few of its signature dishes that are not to be missed. The six-day house-smoked salmon pays homage to Bornholm’s storied fish-smoking heritage—a dish simple in concept yet executed with remarkable depth and skill. The salmon whispers of the sea and the smoke, grounding patrons in the region’s history while delighting their taste buds. Then there’s the tender squid, lovingly slow-cooked on seaweed, accompanied by a Sieglinde potato. A sauce of smoked buttermilk whey and brown butter elevates the dish, creating layers of flavor that linger long after the meal is done.
And perhaps the unmissable star on Kadeau’s menu is the blue lobster; grilled to perfection and lavishly bathed in bisque, coriander seed, and wild garlic capers, it’s nothing short of a revelatory experience. Each bite offers a burst of flavor that transports diners to the rugged coastline of Denmark, where the ocean’s bounty is met with masterful culinary technique.
As gastronomes continue to flock to Copenhagen in pursuit of culinary excellence, Kadeau represents a unique voice in the conversation—a reminder that sometimes the quietest places possess the most profound narratives. In a city laden with choice and culinary grandeur, Kadeau’s unwavering commitment to nature, locality, and the seasons showcases the incredible potential of New Nordic cuisine while beautifully reflecting the landscape of its home.
Add comment