Foodle

A highly enjoyable meal at 2* @restaurantkadeau in Copenhagen by @nicolai_kadeau! The restaurant showcases the ingredients foraged from the chef’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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2*, Kadeau
Copenhagen, Denmark
#supermelCPH Less

Fujian Cuisine @xiarestaurant

- Cherry radish & Sichuan pepper -
- Poached squid & Ginger -
- Abalone & Red shallots -
- Concubine clam & Sea worm jelly -
- Threadfin, chicken soup, pickled chili -
- Red craband longya birds nest -
- Scallop, baby green plum, tomato -
- Kuruma shrimp & White asparagus -
- Braisef tofu & Red mushroom soup -
- Chilled peanut soup -

Located @lohkah_hotel created by @yangkang1994 Less

The perfect afternoon
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The next stop on the tour was @txispa_restaurant and I am so happy to say that we will be returning here twice over the next year as part of a weekend break in October and my Spain tour next May (link in bio). Nestled in the serene village of Axpe, Txispa is a culinary gem that seamlessly blends Japanese finesse with Basque tradition. Under the guidance of Chef Tetsuro Maeda, a protégé of the renowned Asador Etxebarri (our next stop), Txispa offers a unique dining experience where local ingredients meet time-honored Japanese techniques. The restaurant’s commitment to excellence has been recognised with a Michelin star and a long line of world travelling foodies that hope for a reservation here. We spent a perfect afternoon here with @tetsuro_tetxubarri Tetsuro’s cooking and hospitality really being a highlight of the tour.
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Michelin Guide -⭐️
La Liste -
W50B - 85
Best Chef Awards -
OAD - 62
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide Less