Kadeau

The story

Crafted with passion, served with love

Where Bornholm Meets Copenhagen

Kadeau was born on a sandy beach. The original restaurant opened in 2007 on the southernmost tip of Bornholm, the Danish island whose extended summers allow figs and mulberries to ripen where they wouldn't elsewhere in Scandinavia. Four years later, childhood friends and co-founders Nicolai Nørregaard, Rasmus Kofoed and Magnus Klein Kofoed brought that same spirit to Copenhagen's historic Christianshavn quarter. The city outpost has since earned two Michelin Stars — held continuously since 2018 — and a Michelin Green Star in 2023, while landing at No.41 in the World's 50 Best Restaurants in 2025. In 2022, head chef Kyumin Hahn joined the founding trio as a partner, deepening the creative core of the kitchen.

The Philosophy on the Plate

Kadeau's cuisine is shaped by season and terroir above all else. The menu rotates between two distinct chapters: a Growing Season from spring into autumn, when fresh produce and foraged ingredients from Bornholm take centre stage, and a Preservation Season from October through May, when fermentation, smoking, curing and other traditional techniques transform the flavours of warmer months into something new. Around fifteen courses make up each sitting, with nearly every plant-based ingredient traced back to Kadeau's own garden, located less than a kilometre from the Bornholm restaurant.

That garden was started in 2012 by Nicolai's father, Flemming, and now runs across four plots including two greenhouses. It is managed today by Emil, a former sous-chef who has built healthy soil culture and established permaculture practices. The produce it yields supplies both restaurants throughout the year.

Standout dishes reflect the depth of this approach. The six-day house-smoked salmon honours Bornholm's long fish-smoking heritage. Tender squid, slow-cooked on seaweed, arrives with Sieglinde potato and a sauce of smoked buttermilk whey and brown butter. Blue lobster, grilled and bathed in bisque with coriander seed and wild garlic capers, is among the most memorable plates on the menu. Elegantly balanced acidity — the result of the kitchen's fermentation and preservation work — runs as a thread through the whole experience.

A Room Designed with Intention

The dining room was designed by OEO Studio, combining Scandinavian craftsmanship with Japanese minimalism in warm, earthy tones. Oak and brass define the open kitchen. The space itself shifts visually with the seasons, as does the tableware: every ceramic piece is made by Torben Lov of Lov i Listed on Bornholm's east coast, who trained with Nicolai's father and has collaborated with Nicolai for over fifteen years. For each new season, a new line of ceramics is created — sometimes shaped by the menu, sometimes shaping it. It is a detail that says a great deal about how seriously Kadeau takes the idea that everything on the table tells a story of place.