Kadeau Copenhagen København

Food is def not 3* Deserts were not very tempting at all. Missing a main course. Everything was amazing except the food. Wine list - not qualified

Very worthy of 3 Michelin stars. Great place.

Absolutely incredible food, variety, service. Honestly really wouldn't change anything about my experience here. This is as good as it gets

Kadeau was a fascinating and unique experience that I didn't quite expect. Those looking for something bombastic and crazy may come away disappointed as this is much more subtle and cozy story about it's head chef, Nicolai Nørregaard. The end result is a clear understanding of Nicolai's heritage and cooking style told through really unique dishes that I never experienced before. Finding Kadeau was easy for us personally as it was very, very close to our hotel, the NH Hotel Collection. For those taking the metro, it is super close to the Christianshavn metro stop, nestled amongst unassuming business buildings. The front door is made with black wooden planks and a small doorbell + light with the name and the recently updated three Michelin stars. We rang the doorbell and were kindly greeted in. The front staff took our coats, and we were taken first to the kitchen. All the kitchen staff said hello, and we were given an explanation about the unique kitchen, calling out the designer as well as the unique wooden hearth that would become important during the menu. The dining area isn't too big with a couple more exclusive looking tables, one close to the kitchen and another in a greenhouse looking area. We were seated in the main dining area with a comfortable fur blanket and looking out towards the restaurant's garden. The music was usually light and comfortable/warm. All-around, the service was fantastic. The servers had the Michelin style precision of grabbing our plates and setting them down at the same time for our party as well as guiding us to the restroom and being super helpful. Each of the servers/chefs understood the restaurant's story and mission, easily explaining the dishes and background of where the ingredients were sourced from - from Chef Nicolai's garden on his original home island on Bornholm where the original Kadeau is located. Our menu was part of the summer menu - one of the last couple weeks before they would change it out. At first glance, the menu seems oddly simple for a 3 Michelin star restaurant. One of the items literally is a sandwich of leaves which sounds like a really 'out there' dish. But again, this all not only usually combined flavors in unique ways and with gorgeous/thoughtful presentations, but told the stories of the ingredients from Bornholm and reinforced how these classic ingredients could be made into something new. Some of the highlights of the dishes included the mackerel tart (looking like a gorgeous flower of mackerels on a wonderful tart); the cured squid (the squid was tender and unlike any squid we ever had - so delicious and full of flavor); and the hot and cold smoked salmon (again, unlike any smoked salmon we had and a magnificent presentation + story that our server expertly told). And yes, a couple dishes didn't work quite as well for us. For instance, one of the desserts was called the chewy fruits and conifers. It was very, very beautiful but the side with beets was just overly sweet and a bit too big to eat all the way through. We also loved the plates and cutlery. Apparently many of the artwork on the tables and the spoons/knives/forks were made by a Copenhagen silverware maker in a first time collaboration. Super gorgeous. We were also very fortunate to meet Chef Nicolai as well during one of the courses. They also have a robust wine list as well as mocktails. We partook in the mocktail pairing and shared just one of the pairings between the two of us which was perfect. The mocktails on its own weren't the most memorable and the last one, being a rendition of apple juice, was our least favorite. But we do think the mocktails really enhanced the flavors of the tasting menu and appreciated the technique and extra care taken in each of them. In the end, we really felt like we came away understanding Bornholm and how excellent the island's ingredients were. And appreciating Chef Nicolai's care and craft in sharing his vision, culture, and upbringing in the food.

The perfect dining experience. It was my first Michelin rated restaurant experience. My wife booked this for our honeymoon dinner. I was nervous that i would feel out of place but the staff made it very comfortable. From the host to meeting the floor/kitchen staff. Everyone was friendly and personable. The food was amazing, we loved every single fished. The attention to detail was on another level, from the art on the wall, dishes, and we especially loved the different cutlery. Thank you to everyone at kadeau

This is one of Denmark's leading restaurants, having been awarded three Michelin stars in 2026. The dishes, which focus on regional Danish ingredients, have a variety of flavors layered together, resulting in an overall gentle taste. The service is also top-notch (there were even staff members who spoke Japanese), and the restaurant has a casual, Scandinavian atmosphere, making it a pleasant place to spend time.

This is a very cozy restaurant with a lot of artwork on the walls. It has its roots on the Danish island of Bornholm, and the cuisine is built entirely around that island's ingredients and terroir. When you walk in, you get to say hi to the chefs, and a nice touch was that each chef took turns presenting the dishes we were about to have, which made it very personable. I was eating alone, so they placed me at the communal table, which was nice, because I got to talk with five other complete strangers, and it made the meal more pleasurable. I had the wine pairing, which was very nice, with high quality wines from many different areas, including a Portuguese wine served in the style of a Burgundy. Some of the standout dishes come from their farm in the north, where most of the ingredients are grown. One was a beautiful harvest-style plate with three pieces of different fish and a very concentrated broth. Another was the smoked salmon, which is brined for four days, then cold smoked, and finally warm smoked just before serving. It really stood out for how moist it was, and how it melted in your mouth with all the oils of the salmon preserved. The last standout was a tart with anchovies, which was beautiful. The only downside is that the service is quite long. It took about six hours to complete the meal, and it felt a little drawn out at times, with long intermissions. The pace went very well in the beginning, up until the palate cleanser, and then it slowed down as the night got later.

If you have the opportunity to experience Kadeau, you shouldn’t think twice and just go!

We were at Kadeau for lunch at noon, 5 September 2026. Food and service staff were outstanding. In short, we thoroughly enjoyed the meal.

Our 15 course lunch at Kadeau was amazing. From start to finish there was an incredibly service and attention to details. We ordered wine by the bottle - there were 100s to choose from. The atmosphere was cozy and it felt like you were at home. I would have preferred that the servers would have spoken better English - it was hard to understand at times what were being said. But that is just a minor detail. 5 stars from here. We will definitely come back.