Restaurant Kadeau on Bornholm

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.

While we were checking out the beach and backyard, our lovely waiter and sommelier Kristine had prepared two glasses of Champagne for us by the entrance; Barrat-Masson "Fleur de Craie".

The dining room with a stunning sea view. Where we were about to experience the "Bornholmerbank" menu.

The edible part of this dish are the two yellow dusted sticks of crispy sourdough. The dust is lichen, a kind of moss.

Smoked celeriac with ramson and red sorrel

Cured duck with cep mushroom dust

Dried beetroot with dust of wild carrot and served with a super tasty blue cheese cream

Leek with a dust of fermented corn

The bread serving at Kadeau was as visually appealing as the rest. Butter dusted with ash of burnt hay

North sea shrimp, pollen yeast and cream with lumpfish roe. This dish immediately reminded us about a similar dish at Ylajali.

A bonus wine to go with a bonus dish we got. Nicholas Maillot, Aligoté 2010 Burgundy.

White asparagus sautéed in butter, with mayo of green herbs from the garden and shaved ham.

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.

Anders found his favorite herb; nasturtium.

We also found "Kodriver" or primula, which we had foraged with Mikkel Marschall a few days earlier.

Back inside we had a fun wine on the table. Love and pif! Yann Durieux 2013 Burgundy

Green asparagus, aromatic herbs, razor clam bouillon & green strawberry wine

Outside Jonas lit a bonfire. The amazing smell of the smoke, which just take you straight back to childhood, started to seep into the restaurant.

Le Vendangeur Masque "Caravan" 2012

Chef and co-owner Nicolai Nørregaard

Shallots and lovage with Havgus cheese and yoghurt whey

Suddenly we were back on Champagne to match the next dish! André Beaufort 2008

Kale, wild shots and leaves with oysters and goat milk.

Norwegian langoustine with grilled cauliflower, lots of flowers and a juice of plums and beach rose

The definite highlight of the evening, both in taste and looks!

The pairing for the langoustine was Jean-Marie Berrux "Le petit têtu" 2013

The interior of Kadeau is designed like a small cottage with wooden furniture and even a cast iron oven.

Dom Frantz Saumon "Minérale" 2013

Chefs with tattoos plating your dish, as it should be

Grilled turbot with new onions, fermented cep mushrooms & mussels

Onto red wine and we got a Domaine Chandon de Briailles "Les Lavières" 2011

The main dish was yet another highlight...

Pork with yellow beets and pumkin

We had seen a picture of the bonfire on Instagram before we arrived and we had to copy it. The image looks nice, but the real thing was so much better.

Live fire. The smell. The warmth.

Markus offering us some wine to go with the cheese

Champ Divin Cuvée Pollux Jura 2009

As the sun was setting we were asked if we wanted to enjoy the final plates outside, sitting by the second bonfire.

We accepted the offer and moved out for the last rays of a setting sun

The dessert wine pairing; Elixir De Bobal Cueva Mariano

Blackcurrant, cream and salsify

Rhubarb, blue cheese, fermented honey and birch

Good night Bornholm

Grilled apples on sticks to end the meal