kadeau

Name: kadeau
Address: Wildersgade 10b, Copenhagen, 1408, DK
Telephone: +4533252223
Price range: $$$$
Rating: 4.7

Growing Season, May 2026–October 2026
Preservation Season, October 2026–May 2027
Summer Season, Bornholm, until Sept 2026 Denne stjerne har restauranten stadig.
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Kadeau was founded in 2007 on the island of Bornholm in the Baltic Sea, the easternmost point of Denmark. 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. Instagram:

01/10/2026

Raw king scallops, young onions from the garden, freshly pressed hazelnut milk, toasted hazelnut oil and grated Japanese quince.⁠
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From Growing Season at Kadeau Copenhagen, as we approach the final days of the summer and prepare to head towards Preservation Season.

14/09/2026

Tomatoes are one of our favourite ingredients to work with throughout the year, from preserving the last of the summer's harvest to serving them fresh from the garden. ⁠
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For this dish, cherry tomatoes are semi-dried and filled with aromatic herbs, then covered with nasturtium flowers. They're served with kohlrabi and gooseberries, and a sauce made from tomato juice and horseradish.

09/09/2026

Tomatoes from the Kadeau garden are one of our most prized ingredients, both during Growing Season and Preservation Season.

Summer on Bornholm tends to arrive a little later, so we often use last summer’s preserved tomatoes at the beginning of Growing Season at Kadeau Copenhagen, as well as throughout the summer menu at Kadeau Bornholm, while the first tomatoes are still making their way towards ripeness in the garden.

As the summer progresses and the harvest grows, we begin preserving them for the months ahead.

We grow many different varieties, but the process remains the same. The tomatoes are blanched in small batches for 10–30 seconds, just long enough for the skin to loosen, depending on their ripeness. They are then refreshed in ice water, peeled and lightly seasoned with salt, sugar and kelp oil before being dried at a maximum of 60°C.

Once dried, the tomatoes are stored in jars of aromatic oils. This helps control the moisture throughout the winter while allowing us to add more complex flavours to the finished product.

The tomatoes will continue to ripen until late September, giving us a few more weeks to enjoy them before Preservation Season starts in October.

04/09/2026

Thank you to everyone who joined us during CHART⁠ this year⁠.⁠
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Last week, we hosted a conversation between artist Rose Eken and our very own Nicolai Nørregaard, exploring the connections between art, nature and food, accompanied by a selection of Kadeau snacks and champagne.⁠
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Throughout the weekend, we served fried chicken in the CHART courtyard alongside wh**ky highballs and G&Ts, with Suntory Toki Wh**ky and Suntory Roku Gin behind the drinks.⁠
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A special thank you to The House of Suntory for supporting another memorable weekend at CHART, and to everyone who stopped by to eat, drink and be part of it.

21/08/2026

For Growing Season this year we expanded our art programme to include a number of galleries from across the Nordics, selected specifically from those participating in CHART Art Fair next week.⁠
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As always, the works were curated in close collaboration with and our very own Nicolai Nørregaard.⁠
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We're grateful to both the artists and galleries for entrusting us with their works this summer – and we're proud to partner once again with CHART, extending the experience of the fair into our dining room.⁠
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Thanks to Victor B.P Bengtsson Andersen's Contemporary, Helga Pàley Þula, and Olav Christopher Jenssen Galleri Susanne Ottesen, Jockum Nordström, Fredrik Åkum Steinsland Berliner, and Rose Eken V1 Gallery.⁠

Helga Páley
Puddles, 2026
Acrylic, oil on linen in stained oakwood frame

Jenny Carlsson Grip
Call of the Heart 1 & 2, 2026
Oil on linen

Rose Eken
Papaver Somniferum (O***m Poppies), 2021
Glazed paper clay

Olav Christopher Jenssen
Another Pale Afternoon: The Post-Rubicon Paintings No 40, 2020-2022
Oil on canvas

Frederik Åkum
Untitled (20220313), 2022
Acrylic on canvas

Helga Páley
Soil Souls, 2026
Oil, dry pastels on linen in stained oakwood frame

Victor Bengtsson
Cutters, 2025
Oil on canvas

19/08/2026

Moments from service at Kadeau Bornholm.⁠
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Dinner, a night by the sea, and another morning on Bornholm. Stay at Dunes Beach Camp and wake to the sound of the ocean.⁠
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Dunes is open until 30 August, while Kadeau Bornholm’s summer season continues until 26 September.

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 WH**KY 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!

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.

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 W**e 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 w**e 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.

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.

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

http://www.kadeau.dk/

Underretninger

Vær den første til at vide, og lad os sende dig en email, når kadeau sender nyheder og tilbud. Din e-mail-adresse vil ikke blive brugt til andre formål, og du kan til enhver tid afmelde dig.

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Type

Moderne europæisk restaurant