Aakirkeby bornholm restaurant

Here, you will experience refined cuisine, a relaxing atmosphere, and breathtaking views of the beach and sea.
Led by Daniel Kruse and Troels Madsen, the restaurant is run by a talented team that has already gained recognition at The Røde Pakhus in Rønne, Molen in Nexø, and Christianshøjkroen in Aakirkeby. In an old beach pavilion, an enchanting journey through modern Bornholm-Nordic cuisine awaits you, based on local ingredients.

It's an extraordinary place that attracts travelers from afar.
After renovation and beautifully designed interiors featuring light materials, Kadeau offers a unique culinary experience. Kadeau was one of the first restaurants to embrace the New Nordic manifesto, and took it even further by focusing on the natural products of their small island – many of the vegetables and herbs come from Kadeau’s own garden.

Tasting menus showcase the finest island produce and the accomplished, original, highly seasonal cooking offers superbly balanced, contrasting flavours.

Foraged Ingredients

• Kadeau Bornholm emphasizes the use of foraged ingredients, showcasing the unique flavors of the island's natural landscape.

Ocean Views

• The restaurant offers stunning views of the ocean, enhancing the dining experience with a picturesque backdrop.

Self-Taught Chef

• Nicolai Nørregaard, the chef behind Kadeau, is self-taught and has gained international acclaim for his innovative approach to Nordic cuisine.

Signature Ingredients

• Beach Rose: Foraged from the coastal areas of Bornholm, this ingredient adds a unique floral note to dishes, enhancing the local flavor profile and connecting diners to the island's natural beauty.
• Green Strawberries: These unripe strawberries are cultivated on the island and provide a tart, refreshing contrast in various dishes, showcasing the innovative use of local produce.
• Smoked Herring: A traditional ingredient in Danish cuisine, the herring is sourced from local waters and smoked in-house, imparting a rich, savory flavor that reflects the maritime heritage of Bornholm.
• Blackcurrant Dust: Made from dehydrated blackcurrants, this ingredient adds a vibrant color and a burst of tartness to dishes, highlighting the restaurant's focus on seasonal and regional ingredients.
• Sloe Vinegar: Crafted from locally foraged sloe berries, this vinegar offers a unique tangy flavor that enhances the complexity of various dishes, emphasizing the restaurant's commitment to sustainable gastronomy and creative cooking.