Helmed by chef Nicolai Norregaard and his friends Rasmus and Magnus Kofoed, Kadeau was one of the first restaurants to embrace the New Nordic manifesto – an innovative approach to traditional foods with a focus on health and an ethical production philosophy. Many of the ingredients used here are handpicked from Kadeau’s kitchen garden, and then dried, cured, preserved, smoked and pickled to maximum effect.
Kadaeu’s seemingly simple dishes will blow you away with their bold and subtle flavours and textures. Star of the menu has to be fire-dried vegetables (think soft beef jerky texture, like a sun-dried tomato) in a shellfish bisque. The superstar is the hot-and-cold smoked salmon, served with a sauce of Havgus cheese and buttermilk, and topped with pickled elderflower. Food for the gourmet Viking.
