Best Dishes at Kadeau

Kadeau's most famous dish, representing Bornholm's 500-year smoking tradition. The salmon's flesh is silky and deeply flavored from the extended smoking — most restaurants smoke for 3-4 hours, but six days transforms the ingredient into something unique to this kitchen. The whey sauce adds tang and richness, while rosehip and wood ants provide umami and acidity. Pickled elderflower brings floral brightness. This single plate tells the story of Bornholm's culinary identity.

Squid becomes silky through patient, low-temperature cooking on seaweed — which imparts subtle brine and umami. The earthy Sieglinde potato and rich smoked buttermilk sauce anchor a dish that could easily overwhelm. Instead, the kitchen shows restraint: every element is recognizable but transformed through technique. This represents Kadeau's philosophy: respect the ingredient, respect the island, let technique be the servant, not the master.

King crab's brine and sweetness pair with umami-rich barley and Bornholm's most famous cheese — Havgus, a cultured milk cheese with subtle funk and richness. The kitchen treats each element with respect: the crab isn't overpowered, the barley adds textural interest and grain-forward depth, the cheese anchors the plate. This is terroir-driven cooking at its most refined.

A technically audacious dish that showcases Kadeau's commitment to using all of Bornholm — including foraged ingredients. The sweet, tart fruit leather creates an unexpected pairing with briny scallop and umami seaweed. Texture ranges from crispy leather to tender scallop to chewy seaweed — each bite offers something new. This is New Nordic technique applied to humble island ingredients.