In a city with so much incredible fine dining to choose from, Kadeau was a bit of a whim of a choice on my recent trip, but was hands down the best food and service experience of my life and is a meal I'll think about for a long time to come. Located near old town Christiana, two Michelin star restaurant Kadeau Copenhagen is an offshoot of an original location in Bornholm. Much of the food and produce for this menu still comes from Bornholm, grounding the New Nordic, seafood-focused menu in a sense of place. I typically prefer an evening reservation, but lunch is what fit into my schedule on this day and I can't imagine a more perfect timing to see the ethereal, artistic dining room in the natural sunlight. The dining room reminded me a bit of being inside Musée de l'Orangerie's Waterlilies exhibit: it's a truly meditative setup. The service from start to finish is truly unreal, and rivals three star restaurants I have been to. Every small touch is made for you to enjoy your experience. Shout out to one of the chefs who tipped off the other restaurant I was dining at on the same day, who greeted me and asked me about my experience at Kadeau when I arrived there. I came for the start of Growing Season in May 2025. For this meal, I chose the non-alcoholic pairing, which I could not possibly recommend enough. It was hands down, the most perfect flavor pairing for the food I have ever had and each new drink was more inventive and fun than the last. The sourcing from Bornholm really played well here, as a lot of similar ingredients from a dish became part of the drink (lot of plum notes when I went). I think my favorites were the Japanese Quince, Hemp, and Honey (which had just a light effervescence) or the Apple and Unfiltered Bee Pollen drink. But honestly, I would go and do this meal all over again for the unreal drink pairing alone. I do a lot of fine dining and always enjoy my meals, but Kadeau was one of the first meals where I felt like I did not have a single bad or even middling bite out of the 15 courses. I have dietary restrictions (no red meat), but few dishes really required substitution. Each new dish was light, flavorful, nuanced, and so so delicious. The shrimps tart with quince and ants was a bit more adventurous than what I normally go for, but ended up being one of my favorite bites. The hot and cold smoked salmon was a dish I'll remember forever and I loved hearing that the chef moved from Las Vegas to Copenhagen just to learn how to make that dish. The plum "soft serve" with plum oil, vinegar, schnapps/ caramel, was such a great example of how inventive they could be with truly all of the elements that build flavor. It was a once in a lifetime meal. This is certainly an expensive meal, but in a city with a lot of tasty meals to choose from, Kadeau is one to truly remember. read more

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This may be one of the finest dining experiences I've ever had. When we knew we would be visiting Copenhagen, I researched restaurants. A foodie friend, who travels the world just to eat at Michelin restaurants, told me he enjoyed his experience here better than Noma. So I marked my calendar for the day summer reservations were released and got a seating. We had a lovely table by the window, where I could see some of the kitchen activity. The chefs all seemed so calm & professional, and the servers were outstanding. The set menu was incredible, and my husband did the wine pairing, which he really enjoyed. A lot of spectacular seafood. Stunning presentations and incredible attention to detail. Besides the food being unbelievable, it was such a fun experience!! We had a lot of questions, and our servers couldn't have been nicer! They brought out ingredients that we were unfamiliar with, so we could see them. They let us taste a fresh herb (not exciting) and then the dried version (amazing!) When we left, everyone was waiting for us and we got a wonderful photo. We will never forget this spectacular meal! read more

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Kadeau is the best top 50 restaurant I've ever been to. The staff, food and ambiance is spectacular. Food was exceptional in technique and in the flavors of their food. My favorite dishes were the "last seasons tomatoes", the raw shrimps with mahogany clams and their oysters with havgus cheese. Pancho, Spencer, Kyu, Cosmo, Leo, Alex, Alberto, Francesco and team were such a treat. Hopeful to be lucky enough to visit again soon. read more

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Kadeau is a two Michelin-starred restaurant presenting a love letter to Bornholm's ingredients via a stunning 16 course menu. We had the Preservation season menu and this was one of the best meals we had in our lives. The menu highlighted danish ingredients, bold flavor combinations and exceptionally warm service. Hard to pick favorites amongst all the delicious bites, but the preserved fruit, meat and cheese tart, langostine, smoked salmon, ice cream and scallops topped with caramel and saffron cake stood out . It was an incredible experience and the food was certainly central to the experience, but beyond the plate, we loved watching each dish make the journey from the open kitchen to our table and the lovely interactions we had with the chefs and front of house. We felt taken care of the moment we were greeted on the street and guided to our table. We hope we'll be back again one day Courses: 1 tomato salad 2 grilled danish squid and mushroom with pickled tomato 3 maple clam with seaweed and shiso leave 4 pickled vegetables and oyster 5 tart with cured meat, strawberry and grated danish cheese 6 raw shrimp from Norway, double cream, two types of plum leather and walnut 7 blue shell mussels, quince, double cream 8 pumpkin seeds, pumpkin, caviar with cream 9 langostine, leeks, shell sauce, candied rose hips 10 pork loin, rib cap, jowls with pork bone and mustard seed sauce 11 grilled onion and asparagus topped with a sauce with toasted yeast 12 raspberries topped with rose vinegar and white currants 13 ice cream and scallops caramel sauce 14 preserved fruits topped with sheep's cream 15 saffron cake with brown butter dipping sauce read more

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This was a memorable meal in an exquisite setting... What a little gem: small and intimate, elegant in every detail - from the dark and woody interior to the masterful light that made the patrons and the food the focus of attention, to the inviting inner courtyard with plants, flowers and herbs (some of which during the evening ended up on our plates), to the incredibly knowledgable and caring staff, to the super friendly chefs that did not skip a beat at the kitchen. Every bite was a delightful explosion of flavors, probably with the exception of one - pork - which was delicious yet a little heavy for me (mostly because I am less of a carnivore than I thought I was). Worth repeats and definitely worth a visit, especially if you are looking for a smaller, not-pretentious-yet-exquisite fine dining location in Copenhagen read more

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The seafood here was so fresh and delicious. Loved the Bornholm pancake with cheese dish. I don't normally like clams or peas but they were exceptional here. The desserts are also scrumptious especially the one with the caviar. read more

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Sublime may be the only way to describe our experience dining here. We've gone to extraordinary Michelin starred restaurants and our food could be described as "exceptional," "extraordinary," and "unique," but our meal to Kadeau was sublime. Rarely have we experienced such a visionary meal so true to the mission they set for themselves: to create a sustainable gastronomic experience with foraged and local ingredients from one small island. Constraints yield amazing results and here the food was elegantly simple in that the ingredients were so carefully featured to shine and the unique combination of flavors and preparations and presentations resulted in surprise, delight, and a sense the diner was experiencing something both distinctive and extraordinary. We felt honored to have been allowed in on the chef and owner's "secret" of Bornholm, that small island, and felt this intimate dining adventure was so singular in focus and attitude we wanted to stand and applaud. Can't imagine a better dining experience. Truly extraordinary. read more

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The food was generally well-executed with too quality ingredients and the individual dishes were good. The menu as a whole, however, felt one-note, with similar flavor profiles being recycled across several dishes (everything was brown butter and nuts, which is tasty, but not when you have it five times in a row). read more

Highly over rated and expensive. Every dish is swimming in butter, cream or both. Dishes are over elaborate and often the key ingredient is lost in sea of flavorless side ingredients. The oyster, the scallop, the clams were all buried beneath other ingredients and got lost in the dish. Service and ambience are excellent. If you like over sauced dishes this might be more to your taste but certainly not to mine. read more

Compared to the bigger restaurants in Copenhagen like Geranium, Noma, and Alchemist (all of which we've been to), Kadeau is like a little sister: it's smaller scale and less well-known. Still, we found it impressive! The atmosphere is cosy and intimate, and the service was really attentive and warm. The tasting menu was extremely solid and impeccable, nothing of fault, really. As is typical in Scandinavian fine dining, plating and presentation were handled with the utmost precision and delicacy. Our non-alcoholic juice pairing was one of the best we've ever had! It even won some highly coveted award (can't remember the name), so I definitely recommend this pairing instead of alcohol! Basically, we had a very lovely lunch - they only do lunch on Saturdays. read more

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Kadeau is very tucked away. The entrance is barely noticeable, you would walk right by unless you were to know what is behind the door with no knob. Cozy and minimalist interior. The kitchen is in the open, with no separation between chef and guest. For a beverage I got the Nula IPA. Smooth and clean with slight bitter finish. I believe this beer was made specially for the restaurant. The tasting menu is the dining choice. And why else would you come here? Tasting notes below in order of appearance. Oyster mushroom simmered in beef broth. Looks like the mushroom was gently cooked for quite some time until perfectly chewy. Slight sear. Beef broth is slightly salty. Very umami. Radish slice topped with roasted carrots next level caramelization. Amazing level of attention to detail. Meant as a pre-meal snack, but very memorable for both presentation and complexity. Pork belly salty. Delightfully chewy. Has a slight tang. Some seeds on top for complexity. Korean pepper sprinkled on it adds spicy nuance. Sourdough cracker. Apple slice. Flowers. A lot going on here. Elderflowers. Nice crunch. Nice sourdough flavor is a balancer. Shrimps. Pretty small and ornate presentation. Eat the whole thing. Has shrimp taste. Like a shrimp cracker. Little bit of a sauce underneath the shrimp. Not sure what it was. Maybe apple? Kohlrabi -- oxidized apple juice--spinach puree. Apple tang. Slight but enjoyable apple sourness. Crunchy kohlrabi stem? Spinach and olive oil lending a flavor and stick to the vegetables. Oyster in cabbage. Cabbage leaf cooked perfectly. Has cooked flavor with still having nice texture. Slight crispness. Inside is sourest and oyster. Paired with an oyster immersion which lends additional complexity in its richness and oyster flavor. Salmon is very soft and delicate. The fermented tomato and fig add nuance and complexity. Tomato especially blends with the salmon to enhance its subtle smokiness. Also enhances the mouthfeel. Brings out the softness. Fermented barley--porridge cooked into a pancake. Infused with beef fat for a umami quality. Topped with nasturtium marigold for an interesting look. Some cheese in there. Barely noticeable but adds a creamy buttery quality. Very memorable dish! Tomatoes-pleasant pine cone complexity. Tomatoes have soft texture, like a medjool date. Sweet with umami quality. Chestnuts add a textural nuance. Scallop--soft thin slices. Dried carrots lend incredible sweetness and depth of flavor. Buttermilk sauce adds creamy quality. A sweet dish. Reminds me of carrot cake. Celeriac has nice flavor. Like a radish. Cooked perfectly. Caviar and a buttermilk add salty quality. Ants don't do much. Duck--breast. Cooked medium rare. Has very fresh taste. Duck thigh fat adds additional flavor. Mushrooms on top are thin and chewy. Nice. Beef-- aged nuance. Black garlic sauce has amazing molasses garlic taste. Leek is awesome. Perfectly cooked, nice in tandem with the beef. Beef is rare/medium rare. Smokey crust. Some pesto lends an herbal and slight acidic quality. Cream and raspberry. Interplay between sweet and tart. Creamy creme fraiche with the slight tang. Elderberry oil lends interesting flavor. Apple and beets baked. simple syrup. Mulberry. Lemongrass oil. Kadeau offers an unique and meticulously crafted experience in New Nordic cuisine and is well worth a journey. read more

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amazing. service is warm and friendly, the space is beautiful, food is wonderful with so much sourced from Bornholm. we loved our experience here and the food was awesome, highly recommended. Much different experience than the other big stars in Copenhagen and definitely worth a visit. read more

Restaurant Kadeau is a once a lifetime experience. The Kadeua team live on an Island in Denmark over the summer and grow/pickle all the food that they serve. We had an 18-course meal. Each dish is was very unique. Kadeua is a bit pricey but worth every penny. I can't wait to make my way back to Denmark to visit Kadeau again. read more

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Were it not for the nearby corporate offices one would hardly realize Kadeau was there, the tiny nameplate with a buzzer beside a blue door not exactly trying to draw attention to a place that many consider to be one of Copenhagen's best places to dine, the spotlight on Nicolai Nørregaard's restaurant at Wildersgade 10B shining brighter than ever as noma builds out its new space. Originally opened in 2007, the manifesto describing a desire to "grow, harvest, preserve, serve and love" his native Bornholm, it was during the first of an eight-day visit to Denmark that a noontime visit was made to the restaurant that would be departing for home the following day, and although staff could not stop talking about the 'working summer vacation' over the course of two hours the meal enjoyed in the 2013 Christianshavn expansion was quite remarkable just the same. Every bit a flag bearer of the New Nordic movement, the space itself beautiful yet minimalist with a lot of hand-worked wood and stone from the island, diners visiting Kadeau begin in the lounge where the experience starts with a seasonal juice, this day featuring Rhubarb and Angelica with a Whey thickener over an Ice sphere, a nice way to open up the palate with a balance of acid and herbal aromatics, a theme that would be seen several times more throughout the following courses. Hosting a half-full dining room on this particular afternoon, the restaurant's last service in the space for several months, it was upon transferring to a table that course two arrived as Miles Davis took over the soundtrack, the large Ice bowl containing small balls of Spinach-soaked Kohlrabi bitter and then smoky as wild Currants and their leaves provided a vibrant backdrop while the "200 year old" Mahogany Clam that sacrificed its life for the following course was given a very fond farewell by way of a fermented Wheat Crisp topped with tiny slices of Apple and wild Bornholm Rosehips. Speaking exclusively English in both the kitchen and dining room, perhaps not unexpected as the clientele was entirely visitors from out of town, course three saw the kitchen present a fold of Savoy Cabbage around Oysters, housemade Sauerkraut and Cream that was both briny and sweet, the quick-to-follow Terrine of Root Vegetables playing well of the same ideas with chewy salt-packed Plums and a Broth made from the Bones of Sea Trout. Serving Bread as a 'course,' one of those new fine dining 'things' that seems fairly silly but also requires a bit more thought than a Roll and some Butter, Kadeau's offering consists of a roasted round made of Spelt served alongside Herb Butter infused with embers from the same fire, the flavor tangy like Sourdough and tasty on its own, but even better when enjoyed along with the next three plates including thin slices of Raw Langoustine and sweet Berries beneath shaved Walnuts lightly perfumed in Lavender. Crossing the meal's midway point with a gently cooked Mussel matched to Rhubarb, preserved Pine and Cream, instructions to eat it 'like an oyster' yielding a faintly sweet flavor that reminisced of the opening beverage, course nine was a perplexing plate of crispy Leaves served atop lightly cooked Asparagus tips, the taste a non-descript 'vegetal' without much else and seemingly a study of the textures involved rather than the flavors. Continuing to parade the produce of Bornholm with a bitesize Tartlet entitled 'What's in the Garden Right Now,' Nørregaard and his team create a powerful bite that is both woodsy and clean with a long linger of Sorrel and Cruciferous Vegetables, the following 'White Asparagus with Wood Ants' not as shocking as many make it out to be as the Vegetable, Cheese and Caramelized Onion do all the heavy lifting with the little bugs, when isolated, mostly just tasting like Lemon Zest. More food than many tasting menus, the small bites all adding up thanks to the amount of fiber even for those not choosing to drink Juice or Wine, the last two savories at Kadeau center on locally raised and house-butchered meats, the Grilled Danish Beef going Peter Luger-style by topping the Tenderloin with Koji Butter and a bit of Salt while the Lamb Rib is served on the bone painted in preserved Pumpkin Paste, the heavily fermented flavor going well bite-for-bite with thinly sliced Gherkins, but less so with bitter sprigs of St. John's Wort. Warned that Dessert at Kadeau was rarely a highlight, the New Nordic style certainly not reliant on Sugar, Eggs or Cream, it was actually a pleasant surprise when course fourteen was presented, the tiny tart filled with Buttermilk a bit sour but well complimented by Caramelized Root Vegetable Chips, thick Cream and Chervil while the Fermented Raspberry dish was probably best described as aggressive, even the Chef's Father's Walnut Schnapps doing little to mitigate the one-two punch of tangy Crème Fraiche and acidic White Currants in their preserving Juices. read more

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Extremely delicious, one of the very best in all of Scandinavia for sure. Flavors with real clarity, precision, layers, and the proportions in seasoning for each dish are just right. Super smooth operation and excellent service. The team is very welcoming and friendly. I found myself reacting to the dishes audibly, and I can't remember the last time I did that. It should be 3 Michelin star, in my opinion, if that matters, but more importantly it's probably the tasting menu restaurant to which I'm most eager to return. read more

Restaurant Kadeau - Danish Near Me - København

It is really a treat to eat at Kadeau. The moment you walk in to the restaurant (ring door bell), to the greeting by the staff, and the court yard welcome juice cocktail - you know they are bringing their A game. The service was attentive and just "right" without feeling stuffy. Opt for the wine pairing, which I usually don't do as most of the time i feel that wine pairing is usually drinking sub par wine but happy we went with the 4 glasses pairing. We had Brut Natural Champagne (paired exceptionally well with the oyster dish), followed by a younger vintage Beaune white burgundy. As some other helper mentioned, the courses progressed and transitioned and paced well. One of the highlight was the house smoked salmon - the presentation was amazing and tasted absolutely delicious. Crudos to the Kadeau team. Definitely a highlight of my meals in CPH. read more

Don't usually write reviews for places such as Kadeau, as everything about it just about speaks for itself but this was one of best dining experience of my life. Everything was perfect, beautifully thought out and executed exquisitely and deliciously. The interior is so lovely, the staff attentive and very present. It is such a treat to be able to talk with not one but several chefs. The food is indescribable, and each tasting was a masterpiece. Really such a special place and you must go here when in Copenhagen. read more

Restaurant Kadeau - courtyard - Danish Near Me - København

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Absolutely amazing dining experience. Great dishes, 20 different dishes! I loved the flavor of the various organic wines served with the wine menu. Each wine perfectly suited to a group of dishes. Even the choice of music helped to heighten our experience. Nice how each chef came out with the dishes they themselves were responsible for. The meal was world class and my guests, a newlyweds couple who flew in from California for their wedding gift, to dine here with my wife & I were extremely satisfied. I'd come back here in a beat. read more

Nice dining experience. Superb food, superb service in a Nordic clean and cozy ambience. If you did not get a table at Noma, consider to reserve a table here since it will also satisfy your imagination on new Nordic cuisine. 21 courses connected you with the purity of the Nordic island Bornholm. With ancient food processing techniques, smoking, fermenting, pickling, Kadaeu kept the essence and true flavors of natural ingredients at their peak. The courses each got their own special tastes and together they formed a harmonious composition (like a very strong flavored dish was always followed by something fresh; something savory was always followed by something sweet or sour). Their Copenhagen restaurant has not opened for very long. I believe they will make Michelin 3-star in the future. Definitely recommend to anybody traveling to Copenhagen. read more

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I have been very lucky to visit a number of 3 star michelin restaurants and top 10 restaurants on "the world's 50 best restaurants"....... But Kadeau so far is at the top of the list. I waited a couple of days to write the review as I wanted it to sink in a bit ;) The atmosphere was incredible, the staff relaxed, friendly passionate and professional !! We enjoyed a drink outside and our waiter suggested that we enjoy the first few courses outside !! What followed was an incredible display of artistry and flavors so layered and sophisticated, crisp and delicious that we were all blown away!! Instead of reviewing each individual (18) dishes I prefer to give the "whole" my personal #1 and encourage anyone who has a chance to run to Kadeau and enjoy an absolute experience of a lifetime!! Thank you Kadeau read more

The quintessential tasting experience that did not miss a beat. From the moment we pressed the buzzer on an unassuming door in a back street to the final salute from the kitchen staff as we left, it was a complete and satisfying performance. read more

Kadaeu was amazing. The service was great and every dish we had in the set menu was better than the last. Everyone was so friendly and accommodating, much deserved of their Michelin star. Must go! :) read more