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Kadeau

Copenhagen, Denmark

Scandinavian pioneer movement goes from strength to strength

Chief reason to visit: An early exponent of the New Nordic movement, chef Nicolai Nørregaard opened the original Kadeau on the tiny Baltic island of Bornholm in 2007. The Copenhagen restaurant takes its lead from the original, encapsulating the island's terroir in beautifully constructed seasonal dishes.

Typical dishes: Foraged ingredients from Bornholm, which are pickled, cured, fermented and smoked, are a feature of the 20-course tasting menu. Think oysters with hemp and parsley, wrapped in a kale leaf, or a pretty dish of fermented flower petals and preserved berries suspended in honey and flanked by nasturtium leaves.

The room: Kadeau moved to smaller premises next door to its original location in November 2015, reducing the number of covers from around 70 to 24 to provide diners with a more intimate experience. The new space comprises rustic wooden furniture, floor-to-ceiling windows and colourful displays of jars of preserves.

Other ventures: The space where Kadeau Copenhagen was previously located has been turned into a new “dogma-free” restaurant called Eldorado, which joins Pony – an affordable, buzzy restaurant – in the capital, and the original Kadeau in Bornholm.

Don't miss: The homemade juices, which could include a blend of gooseberries, sweet cicely (a fennel-like herb) and asparagus.

Images: Marie Louise Munkegaard

On the pass

  • Nicolai Nørregaard

Style of food

  • New Nordic

Standout dish

  • Fermented flower with honey, preserved berries and nasturtium