After three days on Bornholm we were already sold. This really felt like a dream. The passion and dedication for food that we saw, reflected in organic farming, animal welfare, sustainability and great utilization of local produce had us convinced. Not to mention the stunning nature with beaches in the south, mighty cliffs in the north, and endless fields of rapeseed flowers and forest floor covered in ramsons wherever you wander. However, the true diamond of this island had yet to be explored. Restaurant Kadeau was booked for our Friday evening.
Imagine you went to heaven and there were no pearly gates. No soft clouds to step on or angels with feathered wings. In stead there was a small cottage, soft sand to dig your feet into and white clad waiters. That's what Kadeau felt like. A little paradise on earth.
Kadeau opened in 2010 and is co-owned by Magnus Koefoed, Nicolai Nørregaard and Rasmus Kofoed. They have a sister restaurant by the same name in Copenhagen with one Michelin star, as well as a bistro called Pony which also serves Bornholm food. This summer they opened SommerPONY on Bornholm, which will close during winter months just like Kadeau.
We arrived early to take some photos. Our waitor and sommelier for the evening, Kristine, was waiting for us in the doorway. "Should I put some Champagne glasses outside for you?" Yes, please do! We inspected the beach. Sand as soft as cotton. Rumor has it that Napoleon used it for his time glasses. In the horizon is only sea as far as the eye can see. The Baltic sea.
Talking about herbs from the garden, we had to take a stroll in the amazing backyard of Kadeau, where they grow a lot of the plants and herbs they use for their presentations. The place reminded us of Amass in Copenhagen, where we dined last year.
The interior of Kadeau is designed like a small cottage with wooden furniture and even a cast iron oven.
Stammershalle Badehotel was our home on Bornholm for three days when we were there with Visit Denmark. We say home because that's what it felt like. Stammershalle is nothing like a hotel in the traditional sense. The owners, Henriette Lassen & Henrik Petersen, make you feel welcome like a dear friend from the past. All of the decoration inside is done by Henriette, as she is an upholstery professional, and it feels like she has made the entire hotel her house.
More than anything Henrik & Henriette wanted to make their hotel restaurant a destination for the locals on the island. If a local Bornholmer would be asked by a tourist where to go, then Stammershalle should be in the top five list of advices. We find this to be a great philosophy, and even believe they have succeed with this goal to a great extent. This also makes them less dependent on tourism, which is concentrated around the spring and summer months on Bornholm.
Built by a German in 1911 who had his own zoo in the backyard with lions and bears. One hundred years later, in 2011, it was bought by Henrik & Henriette. Located along the northern coastline of Bornholm, not far from the city of Gudhjem (God's home), in a beautiful rocky scenery. Waking up to the view of the Baltic Sea every morning is the best start of a day we could imagine, and it makes us want to go back to Bornholm as soon as possible.
The hotel restaurant "Lassens" is also one of the main destination for foodies visiting Bornholm, in addition to Melsted Badehotel and of course restaurant Kadeau. Head chef, Daniel Kruse, is part of the Danish culinary team and was named chef of the year in 2012. He has previously worked as a pastry chef at Michelin star restaurants Formel B and Søllerød Kro, and won many prizes for his sweet creations.
In Lassens restaurant they strive to satisfy all the senses, and the food looks as great as it tastes. As many of the ingredients as possible are gathered from the local area, very much in line with the Bornholm mentality. However, Henrik points out, sometimes they simply feel like oysters and foie gras. Hard work the last couple of years has even resulted in a place in the White Guide. Without further ado, we present to you the evening's meal.
The breakfast at Stammershalle is one of the best hotel breakfast we have experienced. Everything was freshly made from the same kitchen we dined in the previous evening. We could choose between a variety of ham & cheese, bacon, sausages, scrambled eggs, tomato salad, five types of homemade bread, overnight oats, five types of homemade jams, four different beverages, and more variety of yoghurt and cereal toppings than we knew existed.
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...