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Kadeau on Bornholm Paradise is on a Tiny Danish Island

After three days on Bornholm we were already sold. This really felt like a dream. The passion and dedication for food that we saw, reflected in organic farming, animal welfare, sustainability and great utilization of local produce had us convinced. Not to mention the stunning nature with beaches in the south, mighty cliffs in the north, and endless fields of rapeseed flowers and forest floor covered in ramsons wherever you wander. However, the true diamond of this island had yet to be explored. Restaurant Kadeau was booked for our Friday evening.

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Imagine you went to heaven and there were no pearly gates. No soft clouds to step on or angels with feathered wings. In stead there was a small cottage, soft sand to dig your feet into and white clad waiters. That’s what Kadeau felt like. A little paradise on earth.

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Kadeau opened in 2010 and is co-owned by Magnus Koefoed, Nicolai Nørregaard, and Rasmus Kofoed. They have a sister restaurant by the same name in Copenhagen with one Michelin star, as well as a bistro called Pony which also serves Bornholm food. This summer they opened SommerPONY on Bornholm, which will close during winter months just like Kadeau.

While we were checking out the beach and backyard, our lovely waiter and sommelier Kristine had prepared two glasses of Champagne for us by the entrance; Barrat-Masson "Fleur de Craie".
While we were checking out the beach and backyard, our lovely waiter and sommelier Kristine had prepared two glasses of Champagne for us by the entrance; Barrat-Masson “Fleur de Craie”.

We arrived early to take some photos. Our waiter and sommelier for the evening, Kristine, was waiting for us in the doorway.

– Should I put some Champagne glasses outside for you?

Yes, please do! We inspected the beach. Sand as soft as cotton. Rumor has it that Napoleon used it for his time glasses. On the horizon is only the sea as far as the eye can see. The Baltic Sea.

The dining room with a stunning sea view. Where we were about to experience the "Bornholmerbank" menu.
The dining room with a stunning sea view. Where we were about to experience the “Bornholmerbank” menu.
The edible parts of this dish are the two yellow dusted sticks of crispy sourdough. The dust is lichen – a kind of moss.
The edible parts of this dish are the two yellow dusted sticks of crispy sourdough. The dust is lichen – a kind of moss.
Smoked celeriac with ramson and red sorrel
Smoked celeriac with ramson and red sorrel
Cured duck with cep mushroom dust
Cured duck with cep mushroom dust
Dried beetroot with dust of wild carrot and served with a super tasty blue cheese cream
Dried beetroot with dust of wild carrot and served with a super tasty blue cheese cream
Leek with a dust of fermented corn
Leek with a dust of fermented corn

The bread serving at Kadeau was as visually appealing as the rest. Butter dusted with ash of burnt hay

The bread serving at Kadeau was as visually appealing as the rest. Butter dusted with ash of burnt hay

North sea shrimp, pollen yeast and cream with lumpfish roe. This dish immediately reminded us about a similar dish at Ylajali.
North sea shrimp, pollen yeast and cream with lumpfish roe. This dish immediately reminded us about a similar dish at Ylajali.
A bonus wine to go with a bonus dish we got. Nicholas Maillot, Aligoté 2010 Burgundy.
A bonus wine to go with a bonus dish we got. Nicholas Maillot, Aligoté 2010 Burgundy.
White asparagus sautéed in butter, with mayo of green herbs from the garden and shaved ham.
White asparagus sautéed in butter, with mayo of green herbs from the garden and shaved ham.

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Talking about herbs from the garden, we had to take a stroll in the amazing backyard of Kadeau, where they grow a lot of the plants and herbs they use for their presentations. The place reminded us of Amass in Copenhagen, where we dined last year.

Anders found his favorite herb; nasturtium.
Anders found his favorite herb; nasturtium.
We also found “Kodriver” or primula, which we had foraged a few days earlier.
We also found “Kodriver” or primula, which we had foraged a few days earlier.
Back inside we had a fun wine on the table. Love and pif! Yann Durieux 2013 Burgundy
Back inside we had a fun wine on the table. Love and pif! Yann Durieux 2013 Burgundy
Green asparagus, aromatic herbs, razor clam bouillon & green strawberry wine
Green asparagus, aromatic herbs, razor clam bouillon & green strawberry wine
Outside Jonas lit a bonfire. The amazing smell of the smoke, which just take you straight back to childhood, started to seep into the restaurant.
Outside Jonas lit a bonfire. The amazing smell of the smoke, which just take you straight back to childhood, started to seep into the restaurant.
Le Vendangeur Masque “Caravan” 2012
Le Vendangeur Masque “Caravan” 2012
Chef and co-owner Nicolai Nørregaard
Chef and co-owner Nicolai Nørregaard
Shallots and lovage with Havgus cheese and yoghurt whey
Shallots and lovage with Havgus cheese and yoghurt whey
Suddenly we were back on Champagne to match the next dish! André Beaufort 2008
Suddenly we were back on Champagne to match the next dish! André Beaufort 2008
Kale, wild shots and leaves with oysters and goat milk.
Kale, wild shots and leaves with oysters and goat milk.
Norwegian langoustine with grilled cauliflower, lots of flowers and a juice of plums and beach rose
Norwegian langoustine with grilled cauliflower, lots of flowers and a juice of plums and beach rose
The definite highlight of the evening, both in taste and looks!
The definite highlight of the evening, both in taste and looks!
The pairing for the langoustine was Jean-Marie Berrux “Le petit têtu” 2013
The pairing for the langoustine was Jean-Marie Berrux “Le petit têtu” 2013
The interior of Kadeau is designed like a small cottage with wooden furniture and even a cast iron oven.
The interior of Kadeau is designed like a small cottage with wooden furniture and even a cast iron oven.

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Dom Frantz Saumon “Minérale” 2013
Dom Frantz Saumon “Minérale” 2013
Chefs with tattoos plating your dish, as it should be
Chefs with tattoos plating your dish, as it should be
Grilled turbot with new onions, fermented cep mushrooms & mussels
Grilled turbot with new onions, fermented cep mushrooms & mussels
Onto red wine and we got a Domaine Chandon de Briailles “Les Lavières” 2011
Onto red wine and we got a Domaine Chandon de Briailles “Les Lavières” 2011
The main dish was yet another highlight…
The main dish was yet another highlight…
Pork with yellow beets and pumpkin
Pork with yellow beets and pumpkin
We had seen a picture of the bonfire on Instagram before we arrived and we had to copy it. The image looks nice, but the real thing was so much better.
We had seen a picture of the bonfire on Instagram before we arrived and we had to copy it. The image looks nice, but the real thing was so much better.
Live fire. The smell. The warmth.
Live fire. The smell. The warmth.
Markus offering us some wine to go with the cheese
Markus offering us some wine to go with the cheese
Champ Divin Cuvée Pollux Jura 2009
Champ Divin Cuvée Pollux Jura 2009
As the sun was setting we were asked if we wanted to enjoy the final plates outside, sitting by the second bonfire.
As the sun was setting we were asked if we wanted to enjoy the final plates outside, sitting by the second bonfire.
We accepted the offer and moved out for the last rays of a setting sun
We accepted the offer and moved out for the last rays of a setting sun
The dessert wine pairing; Elixir De Bobal Cueva Mariano
The dessert wine pairing; Elixir De Bobal Cueva Mariano
Blackcurrant, cream and salsify
Blackcurrant, cream and salsify
Rhubarb, blue cheese, fermented honey and birch
Rhubarb, blue cheese, fermented honey and birch
Good night Bornholm
Good night Bornholm
Grilled apples on sticks to end the meal
Grilled apples on sticks to end the meal

This was originally posted on my old blog Two Foodies Eating which I had together with Andrea.

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