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
