[Denmark: Copenhagen] A Taste of Bornholm at 2* Kadeau

Rating: 4.5/5

A highly enjoyable meal at 2* Kadeau in Copenhagen! The restaurant showcases the ingredients foraged from Chef Nicolai’s home island of Bornholm. The original Kadeau in Bornholm is only opened during the summer months while the Kadeau in Copenhagen is opened all year with 2 distinct menus - the Growing Season from May to October and Preservation Season from October to April. As the name suggests, the Growing menu focuses on fresh produce while the Preservation menu features preservation techniques. We visited in May so we had the chance to try current flavors of Bornholm. I was pleasantly surprised with the creative and unique ways the ingredients were presented with - although we did find the use of butter base in most of the sauces a bit repetitive. Still many of the dishes were impressive and it’s definitely worth checking out when in Copenhagen.

The Growing Season menu:

Salad of spring shoots

Mahogany and razor clams

Aromatic herb and leaf parcels

Raw shrimps, rose, japanese quince

Sweet peas and fig leaves

Pea pod with brown crab and magnolia queen scallop, kohlrabi, walnuts

Cured squid, new potatoes and strawberries white Asparagus, cherry leaf, osietra caviar

Hot and cold smoked salmon with lavender

Tomato tart with lobster claw and sloe

Lobster tail, saffron, blue mussels, grilled heads

Dry-aged pork from Lillegaard farm

Conifer sandwich

Mirabelles

Warm walnut pie

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