kadeau

kadeau Preservation Season, October 2025–May 2026 Kadeau was founded in 2007 on the island of Bornholm in the Baltic Sea, the easternmost point of Denmark.
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The original restaurant stands on the southern coast of the island overlooking a sandy beach. Bornholm is located on a large rock which enables it to have a slightly different climate to the mainland. Nicknamed the sunshine island, summer sometimes takes a little longer to arrive but once the sun settles in, the island heats up and maintains its heat until late in the Autumn. Kadeau Bornholm which

was awarded one Michelin star in 2016 is open seasonally during the Spring and Summer. The team spend much of their time harvesting in the garden located nearby and foraging. The fresh ingredients get used in both restaurants and all the excess is preserved to build a large larder of Bornholm ingredients and flavour to use in Copenhagen for the Preservation menu in the Autumn and Winter. Kadeau Copenhagen opened in 2011 and was awarded two Michelin stars in 2018 and is open all year around with two distinct menus.

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Kadeau blev grundlagt i foråret 2007 på stranden på Bornholms sydkyst. I løbet af restaurantens første år blev det mere og mere tydeligt for Nicolai, Kadeaus køkkenchef, at Bornholm havde noget helt specielt at tilbyde med hensyn til klima, flora og naturskønhed. Med andre ord: Bornholm har et helt unikt terroir, som kan smages i råvarerne derfra. Det blev Kadeaus ambition at udforske dette terroir, og snart begyndte bornholmsk kød, fisk, grønsager, kornprodukter, frugt, bær og vilde urter at overtage tallerkenerne på Kadeau. Selve tallerkenerne blev løbende også erstattet af keramik fra en af Bornholms dygtigste keramikere. Kadeau eksperimenterer med både nye og gamle tilberedningsformer, og det organiske og naturlige er omdrejningspunktet i Kadeaus anretninger. I 2011 åbnede Kadeau København, og i 2013 modtog Kadeau en stjerne i Michelin-guiden. Denne stjerne har restauranten stadig. Instagram:

Bonhomie #3: The After Party⁠On Sunday 28 June, we gathered once again at Kadeau Bornholm to celebrate Bonhomie. This t...
10/07/2026

Bonhomie #3: The After Party⁠

On Sunday 28 June, we gathered once again at Kadeau Bornholm to celebrate Bonhomie. This time, a whole host of new chefs cooked delicious food, with music playing, glasses filled, and friends old and new sharing good times throughout the day.

From afternoon into the evening, chefs, bartenders, friends and guests came together to celebrate what Bonhomie is all about: generosity, friendship and joie de vivre.

A few moments from the day:

Food
• Jeffe Claudio () – chicken and pork yakitori
• Healthy Boy Band (HEALTHY BOY BAND) – ‘frying is NOT a crime, part 2’
• Dalad Kambhu (Dalad Kambhu) – thai-style koi beef salad
• Kevin O'Donnell (Kevin O'Donnell) – lettuce with tuna and pistachios + mayan red Xoco sundae
• Fiskerikajen (fiskerikajen) – grilled langoustines + gratinated oysters

Drinks
• Esthy Merino (Esther Merino Velasco)

Music
• Castro ()
• Krishan (Krishan Patel)

 And special guest appearance from Christoph (Christoph Oberlechner) 

To everyone who came, cooked, poured, played and celebrated with us, thank you for making Bonhomie #3 such a special weekend. 

Extra special thanks to our sponsors 響 | SUNTORY WHISKY HIBIKI Aspect fiskerikajen and Destination Bornholm ASICS Tekla for your generous support. We really couldn’t do it without you. 

And to team Kadeau who pull it all off, you’re simply the best. 

Until next time!

Bonhomie #3: The Dinner⁠⁠On Saturday 27 June, Kadeau Bornholm once again welcomed three chef friends to the kitchen for...
09/07/2026

Bonhomie #3: The Dinner⁠
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On Saturday 27 June, Kadeau Bornholm once again welcomed three chef friends to the kitchen for a one-night-only collaborative dinner, alongside our very own Nicolai Nørregaard and Kyumin Hahn.⁠
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Together with Karime López (Karime López), Merlin Labron-Johnson (Merlin Labron-Johnson) and Hugo Roellinger (), we created an unforgettable menu that celebrated each chef's unique voice and character.⁠
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A few glimpses from the menu:⁠
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Karime López⁠
• king crab taco with marine mole and black bean broth⁠
• spaghettini bibim-guksu style with carpet clam broth and bread crust miso⁠
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Hugo Roellinger⁠
• "bronzette" of raw langoustine with bee pollen, sansho and elderflower⁠
• double potato crisps with tarama and preserved hot sauce from Brittany⁠
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Merlin Labron-Johnson⁠
• corn croustade with dried carrot, smoked cream and coriander flowers⁠
• tart of pumpkin seed with crystallised pistachio and herb ice cream⁠
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Kadeau⁠
• raw shrimps with white asparagus, rose and walnuts⁠
• mackerel pie with ramson butter⁠
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To everyone who joined us and shared in this incredible evening, thank you.⁠
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To Karime, Merlin and Hugo, thank you for your generosity, friendship and extraordinary cooking. And to every member of the team behind the scenes, thank you for making this very special evening possible.⁠ The very definition of Bonhomie!⁠
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Next up, the After Party, where the celebration continued the following day.

As Folkemødet comes to a close, we've packed up our temporary home on the harbour in Allinge and are heading back to Søm...
15/06/2026

As Folkemødet comes to a close, we've packed up our temporary home on the harbour in Allinge and are heading back to Sømarken.⁠

Over the past few days, we've had the pleasure of welcoming guests to both our restaurant and the Kadeau Wine Bar by the water. We're proud to be part of Folkemødet and grateful to everyone who stopped by, whether for a full meal, a glass of wine in the sun, or a brief pause between meetings, conversations, and long days around town.⁠

A special thank you to our team, who brought Kadeau to the harbour and made it feel like home.

The past few weeks have been truly special for all of us at Kadeau Copenhagen.⁠⁠As we continue to feel the warmth and su...
12/06/2026

The past few weeks have been truly special for all of us at Kadeau Copenhagen.⁠
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As we continue to feel the warmth and support from guests near and far, we are pleased to announce that we will open reservations for three additional Mondays this July:⁠
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Monday, 13 July
Monday, 20 July
Monday, 27 July
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We are grateful for the overwhelming interest in joining us this season and look forward to sharing these extra evenings with you.⁠
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Reservations are now open through our website or via the link in our bio.

From Growing Season at Kadeau Copenhagen –⁠⁠Sardine pie, served on a brass piece created by .⁠⁠A rye cracker topped with...
04/06/2026

From Growing Season at Kadeau Copenhagen –⁠
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Sardine pie, served on a brass piece created by .⁠
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A rye cracker topped with Loke cheese, onions, chives and dill, finished with raw sardine and preserved seeds. The fish at its heart changes throughout the season, following the daily catch and what is freshest from the waters around us. Today, sardine.⁠
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A dish shaped by the rhythm of the sea, and by the craftspeople whose work finds a place at our table.

From Growing Season at Kadeau Copenhagen –⁠⁠A rye cracker topped with Loke cheese, onions and chives, finished with slic...
04/06/2026

From Growing Season at Kadeau Copenhagen –⁠
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A rye cracker topped with Loke cheese, onions and chives, finished with slices of raw fish and preserved seeds.

The fish changes throughout the season – sardines, mackerel or herring – following the daily catch and what is freshest from the waters around us.

Already a firm favourite, the pie embodies so much of what Kadeau is about.

Last but not least – the dish is served on a bronze flower-plate created by , especially for Growing Season ‘26.

We are incredibly grateful to the Michelin Guide for awarding Kadeau Copenhagen its highest accolade of three Michelin s...
03/06/2026

We are incredibly grateful to the Michelin Guide for awarding Kadeau Copenhagen its highest accolade of three Michelin stars.⁠
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We share this award with our entire team, suppliers, guests, and everyone who has supported and believed in Kadeau over the years.⁠
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What began on our tiny island home of Bornholm continues to grow beyond anything we could have ever imagined, while remaining rooted in the same landscape and philosophy that guide us every day.⁠
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This recognition means a great deal to us, but it does not change who we are or how we work. We will continue to cook and think the way we always have – shaped by nature, seasonality and the people around us.⁠
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Congratulations to all of our friends and peers recognised by Michelin this week.⁠
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Thank you, thank you, thank you.

Honoured and deeply grateful to receive both awards for Årets Restaurant and Årets Kok.⁠⁠A huge honour for to be named...
26/05/2026

Honoured and deeply grateful to receive both awards for Årets Restaurant and Årets Kok.⁠
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A huge honour for to be named Årets Kok, alongside Kadeau being recognised as Årets Restaurant.⁠
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These recognitions reflect years of dedication, curiosity and commitment — not only from Nicolai, but from the entire team surrounding Kadeau. From our kitchens and dining rooms to our producers, fishermen, farmers and collaborators on Bornholm and beyond, this means a great deal to all of us.⁠
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Thank you to our guests, our team, and Gastro for the recognition — and to everyone who continues to support what we do.

Under Folkemødet flytter Kadeau Bornholm fra stranden i Sømarken til Kampeløkke Havn i Allinge.⁠⁠I en midlertidig restau...
20/05/2026

Under Folkemødet flytter Kadeau Bornholm fra stranden i Sømarken til Kampeløkke Havn i Allinge.⁠
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I en midlertidig restaurant direkte på molen bringer vi Kadeau-universet til Folkemødet. Et lille frirum, hvor man kan sænke tempoet for en stund, med de samme mennesker, råvarer og filosofi som hjemme i Sømarken.⁠
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Menuen vil bestå af både nye serveringer og klassikere fra årene der er gået, lavet med ingredienser fra vores haver, vores syltekøkken og den bornholmske natur omkring os.⁠
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Menu (8 serveringer) — 1450 kr.⁠
Vinmenu (5 glas) — 950 kr.⁠
Alkoholfri menu (5 glas) — 750 kr.⁠
Samt et pænt udsnit af vores vinkælder.⁠
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Bookinger er nu åbne via https://www.kadeau.dk/bornholm
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Ved siden af restauranten åbner vi også Kadeau Vinbar under hele Folkemødet, med vine på glas og flaske, cocktails, øl, alkoholfrie drikke samt snacks og små retter.⁠
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I vinbaren er det ikke muligt at reservere, men med over 100 siddepladser på terrassen og molen er der plads til alle. Og ellers kan man jo sætte sig på klipperne.⁠
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ENG⁠
During Folkemødet, Kadeau Bornholm will move from the beach in Sømarken to Kampeløkke Harbour in Allinge.⁠
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In a temporary restaurant placed directly on the pier, we will bring the Kadeau universe to Folkemødet. A small place to slow down for a moment, with the same team, produce and philosophy as back home in Sømarken.⁠
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The menu will consist of both new dishes and classics from years past, created with ingredients from our gardens, preserving kitchen and the wild nature surrounding us on Bornholm.⁠
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Menu (8 servings) — 1450⁠ kr.⁠
Wine pairing (5 glasses) — 950⁠ kr.⁠
Non-alcoholic pairing (5 glasses) — DKK kr.⁠
Alongside a generous selection from our wine cellar.⁠
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Reservations for the restaurant are now open via https://www.kadeau.dk/bornholm
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Next to the restaurant, we will also open Kadeau Wine Bar throughout Folkemødet, serving wines by the glass and bottle, cocktails, beer, non-alcoholic drinks, as well as snacks and small dishes.⁠
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The Kadeau Wine Bar operates on a walk-in basis. With over 100 seats on the terrace and pier, there is room for everyone. Otherwise you can always sit on the rocks.

Today marks the last service of Preservation Season. What an incredible six months it has been.⁠⁠A huge thank you to the...
25/04/2026

Today marks the last service of Preservation Season. What an incredible six months it has been.⁠
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A huge thank you to the team and all of the guests who joined us since October. ⁠
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Next week, we begin the transition to Growing Season at Kadeau Copenhagen, with new interiors, new artworks and a menu shaped by the changing season, when Bornholm and our garden are most verdant.

Adresse

Wildersgade 10b
Copenhagen
1408

Hvad er åbningstiderne?

Tirsdag 18:00 - 22:00
Onsdag 18:00 - 22:00
Torsdag 18:00 - 22:00
Fredag 18:00 - 22:00
Lørdag 12:00 - 15:30
17:00 - 22:00

Telefon

+4533252223

Internet side

Underretninger

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