"Kadeau embodies everything we like about New Nordic food, where ultra-modern techniques are used to cook seasonal plates made from local produce. In the warmer months, you’ll get bright, summery vegetables like kale and kohlrabi, plus caviar and desserts filled to the brim with berries. When the mercury plunges, Kadeau brings out preserved goods like dried tomatoes that were picked from the garden at peak freshness, or figs that have been embalmed in honey alongside raw shrimp. It’s all served in a room with rustic wooden tables and sheepskin-draped chairs. This is Copenhagen fine dining at its most charming. photo credit: Mikkel Bækgaard" - Mary Holland
Mikkel Bækgaard
