Kadeau Bornholm

Kadeau Bornholm is a summer restaurant in a converted beach pavilion on the south coast of the Danish island of Bornholm, between forest and sea. Chef Nicolai Nørregaard leads it.

Nørregaard and Rasmus Kofoed, childhood friends who both grew up on Bornholm, founded Kadeau in 2007. The restaurant later opened a second home in Copenhagen, first in Vesterbro and then in larger rooms in Christianshavn, and the Michelin Guide gave the Copenhagen restaurant its third star in 2026. Magnus Kofoed runs the company as chief executive, and Kyumin Hahn, long the head chef, became a partner. Nørregaard taught himself to cook.

The island is the larder. Herbs and vegetables come from the restaurant's own garden and from the wild land around it, while meat and seafood are sourced from Nordic waters and farms with sustainability in mind. Foraging and preserving are the core skills of the kitchen: much of what is gathered in summer is preserved for later in the year. The style joins classical technique with Nordic influences. Preserving gives the cooks a second set of flavours to work with, so the fresh and the preserved can meet in a single dish.

The pavilion opens only in the warm months, roughly from May to September. Its setting on the coast ties the meal to the landscape that supplies it. For the founders the Bornholm house is the starting point: the Copenhagen restaurant carries the island's produce and preserving tradition to the capital, while this one serves them where they grow.