"Pickling, preserving, and fermenting are themes at Kadeau, which holds two Michelin stars. The kitchen sources much of its produce from the fertile soil of Danish island Bornholm, also home to Kadeau’s sister restaurant of the same name. Don’t miss the signature twice-smoked salmon (first cold smoked, then hot), finished off at the table. Plates are stunning, sometimes carefully decorated with frames of edible flowers. If co-owner Rasmus Kofoed is on the floor, he might persuade you into trying some Danish wine." - Anna Norström, Gabe Ulla
Marie Louise Munkeg