elstar apples with ossetra royal caviar
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Frédéric Savart, L’Ouverture, Écueil, Champagne, France N.V.
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grilled root vegetables with bee pollen
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Alessandro e Gian Natale Fantino, Cascina Dardi”, Barolo Bussia, Italy 2016
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maitake pie, wild duck
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wild duck with chestnuts
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Dr. Hermann, Erdener Treppchen’ Riesling Auslese GK, Mosel, Germany, 2011
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preserved fruits, berry kelp & pork fudge
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cloudberry tart
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Our final stop on our mini tour of Copenhagen’s best restaurants last year took us to ⭐️⭐️ 🍀 Kadeau. At Kadeau, the cuisine is shaped by the seasons and the unique terroir of the island of Bornholm. Thanks to the island’s extended summers, they can cultivate produce like figs and mulberries that wouldn’t thrive in other parts of Scandinavia. They produce and forage most of their own ingredients on the island, while also working closely with like-minded suppliers from across the Nordics.
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Michelin Guide - ⭐️⭐️🍀
OAD - 38
La Liste - 368
W50B - discovery
Best Chef Awards -
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