Video: Kadeau Bornholm The Crown Jewel of the Island's Dining Scene

The crown jewel of Bornholm’s dining scene is restaurant Kadeau. Chef Nicolai Nørregaard and his childhood friends Rasmus and Magnus Kofoed transformed a humble beachside cottage into a Michelin-starred eatery which showcases ingredients native to the island of Bornholm. Kadeau was one of the first restaurants to embrace the New Nordic manifesto, and took it even further by focusing on the natural products of their small island – many of the vegetables and herbs come from Kadeau’s own garden. Our favorite dish on the new tasting menu is the signature cold and hot smoked salmon with a sauce of Havgus cheese and buttermilk, with a pesto of rosehips and wood ants, and pickled elderflower on top. The restaurant has been among the top in Scandinavia since it first opened in 2007, but now after overcoming a bankruptcy, surviving a global pandemic, and undergoing a massive renovation, the team is stronger than ever (and the new open kitchen is stunning).

Looking for more great spots for food and drinks in Bornholm? Check out our island map of Bornholm!

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KADEAU

Address & Contact Information
Baunevej 18, Aakirkeby, Bornholm
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Restaurant Kadeau on Bornholm is located on the beach in Sømarken near Aakirkeby.
Restaurant Kadeau on Bornholm is located on the beach in Sømarken near Aakirkeby.
This little cottage on the beach has one Michelin star.
This little cottage on the beach has one Michelin star.
The new Kadeau Bornholm has an open kitchen!
The new Kadeau Bornholm has an open kitchen!
Chef Nicolai Nørregaard and co-founders Rasmus Kofoed and Magnus Høegh Kofoed.
Chef Nicolai Nørregaard and co-founders Rasmus Kofoed and Magnus Høegh Kofoed.
The view towards the Baltic Sea.
The view towards the Baltic Sea.
The meal at Kadeau always starts with a glass of Champagne outside.
The meal at Kadeau always starts with a glass of Champagne outside.
Dried and rehydrated, smoked beetroot with quince oil.
Dried and rehydrated, smoked beetroot with quince oil.
Carpet clam from Norway with unripe currants.
Carpet clam from Norway with unripe currants.
Green (unripe) and red (ripe) strawberries, pine and pinecones in a chilled lemon catnip and angelica tea with reduced fig leaf kefir.
Green (unripe) and red (ripe) strawberries, pine and pinecones in a chilled lemon catnip and angelica tea with reduced fig leaf kefir.
Danish green peas, fig leaf oil, green fig, raw shrimps, semi-dried tomatoes.
Danish green peas, fig leaf oil, green fig, raw shrimps, semi-dried tomatoes.
Hot and cold smoked salmon with a sauce of Havgus cheese and buttermilk whey, topped with a pesto of rosehip & wood ants, and pickled elderflower.
Hot and cold smoked salmon with a sauce of Havgus cheese and buttermilk whey, topped with a pesto of rosehip & wood ants, and pickled elderflower.
Kaitlin asked for seconds of the salmon dish!
Kaitlin asked for seconds of the salmon dish!
"Palthæsta" (Bornholmian pancake made from leftover porridge) topped with brown butter, Havgus cheese, and dried flowers.
“Palthæsta” (Bornholmian pancake made from leftover porridge) topped with brown butter, Havgus cheese, and dried flowers.
Scallop, pumpkin, & mussel licorice.
Scallop, pumpkin, & mussel licorice.
Buckwheat tostada, mussel paste, shallots, carrots, & mustard seed on a plate by Woodcraft by Jonas Als.
Buckwheat tostada, mussel paste, shallots, carrots, & mustard seed on a plate by Woodcraft by Jonas Als.
Cabbage surprise – cabbage taco filled with caviar, hazelnuts, lovage and ramson paste.
Cabbage surprise – cabbage taco filled with caviar, hazelnuts, lovage and ramson paste.
The caviar inside is the surprise.
The caviar inside is the surprise.
Chicken skewers from leg heart and lardo, covered in garlic, gooseberry & chili “kosho.”
Chicken skewers from leg heart and lardo, covered in garlic, gooseberry & chili “kosho.”
Lamb saddle, rehydrated cep mushrooms, black garlic, and pumpkin.
Lamb saddle, rehydrated cep mushrooms, black garlic, and pumpkin.
Preserved berries and pinecones and cream. A modern "rødgrød med fløde."
Preserved berries and pinecones and cream. A modern “rødgrød med fløde.”
Milk ice cream infused with pine. Woodruff caramel underneath. Strawberry-infused honey and bee pollen on top.
Milk ice cream infused with pine. Woodruff caramel underneath. Strawberry-infused honey and bee pollen on top.
Warm meadowsweet cardamom bun with cold woodruff butter.
Warm meadowsweet cardamom bun with cold woodruff butter.
The cozy bonfire seating outside.
The cozy bonfire seating outside.
We interviewed chef Nicolai Nørregaard in the garden.
We interviewed chef Nicolai Nørregaard in the garden.

Kadeau Bornholm

Karl Narve Kverneland is the gardener ("havemann & pedell") at Kadeau.
Karl Narve Kverneland is the gardener (“havemann & pedell”) at Kadeau.

Kadeau Bornholm

Have you been to Kadeau on Bornholm after the reopening this season? Let us know in a comment below.

Anders Husa

Anders Husa and Kaitlin Orr are food & travel bloggers and creative content creators. From their base in Copenhagen, they operate the largest and most influential restaurant-focused travel blog in Scandinavia.

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