The story
Kadeau København, at Wildersgade 10B in Copenhagen, is a New Nordic restaurant that holds two Michelin stars (2026). It is the city outpost of the Bornholm original, and the kitchen still works from the island's produce and traditions.
Nicolai Nørregaard, chef and co-owner, shapes a menu of around fifteen servings that changes with the seasons. Much of the produce comes from the Kadeau garden in Sømarken, started in 2012 and now run by Emil, a former sous-chef. The White Guide's 2026 review praised the autumn "hanging" menu as sharper than before.
The six-day house-smoked salmon draws on Bornholm's fish-smoking heritage. Squid is slow-cooked on seaweed and served with a Sieglinde potato and a sauce of smoked buttermilk whey and brown butter. The blue lobster is grilled and bathed in bisque with coriander seed and wild garlic capers. The World's 50 Best Restaurants placed the restaurant at 41 in 2025.
The dining room was designed by OEO Studio, with warm, earthy tones and an open kitchen framed in oak and brass. Every piece of tableware comes from Torben Lov's studio on Bornholm, and new lines are designed each season with Nicolai, sometimes shaped by the menu and sometimes shaping it.
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Recognition
Ambience
Details
History
Nicolai Nørregaard and his entire team have done it again. Autumn’s new “hanging” menu is even sharper and more delicious than ever before. We are enveloped by the beautiful, pristine Nordic space, the open kitchen’s perfected and quality-assured design, and we enjoy the new artworks on the walls, which, like everything else from table settings to ceramics, reference Bornholm.
Excellent cooking
A force on its own:Copenhagen is full of restaurants worth travelling for. Between Noma taking the title of The World’s Best Restaurant five times and Geranium being named No.1 in 2022, Kadeau has spent more than a decade quietly refining its voice. Opened in 2011 as the Copenhagen outpost of its sister restaurant on the picture-perfect Danish island of Bornholm, the restaurant remains loyal to the New Nordic Cuisine philosophy, staying close to nature and even closer to its roots. Place with a purpose:Designed by Danish design practice OEO Studio, the intimate dining room combines Scandinavian craftsmanship and Japanese minimalism with warm, earthy tones. Oak and brass define the open kitchen, designed by chef and co-owner Nicolai Nørregaard, with the space evolving visually with each menu and time of year, from growing season in summer to preservation season in winter. Nearly every plant-based ingredient comes from Kadeau’s Bornholm garden, while the ceramics, handcrafted by local artisan Torben Lov, are tailored to each course. From Bornholm with love:The menu features a lot of elegantly balanced acidity from various fermentation and preservation techniques. Every plate tells a story of place and season: for example, an Icelandic clam with cultured cream and kohlrabi mirrors the soft pastels of its custom bowl. And a scallop wrapped in fruit leather of strawberry, rosehip and plum is brilliantly offset by black seaweed and a matte black ceramic bowl. Signature simplicity:Few dishes are as quietly powerful as the six-day house-smoked salmon, honouring Bornholm’s rich fish-smoking heritage. Or the tender squid, slow-cooked on seaweed, served with a Sieglinde potato and a sauce of smoked buttermilk whey and brown butter. Then there’s the unmissable blue lobster, grilled to perfection and bathed in bisque, coriander seed and wild garlic capers.
Location
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