KADEAU: A TASTE OF BORNHOLM
Nicolai Nørregaard is the head chef and co-owner of Kadeau, with restaurants in Copenhagen and Bornholm. Raised in Bornholm, a small Danish Island in the Baltic Sea, he developed a very special appreciation for seasonal, local ingredients through his grandfather, who grew vegetables, caught seafood, and preserved food for the winter.
“Kadeau Copenhagen is one of the most inspiring restaurants I’ve ever visited, and without a doubt, my favourite. The creativity was off the roof: from the thoughtfully curated art throughout the space to the collaborations with different artists. I especially loved the open kitchen and the surprises in every dish - it was truly a unique experience”
Kadeau focuses on seasonal cooking, with produce from the restaurant’s garden, wild foraging, and preserved ingredients, showing the unique flavours of Bornholm throughout the year. Nicolai was inspired by the island’s traditional smokehouses, especially his uncle’s smokehouse on the West coast of the island. His uncle was one of the first to use the method of cold and hot smoking fish in an open chimney where one must stay by the fire all day long, to ensure no flames erupt from the embers. Such traditions became the foundation of Kadeau’s cuisine.
