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Kadeau Bornholm

Remote, refined and deeply Bornholm at heart, this seaside cottage restaurant turns island gardens, shorelines and smokehouses into an immersive New Nordic tasting journey.

4.5

Tucked into the dunes on Bornholm’s south coast, Kadeau Bornholm is an intimate beachside restaurant that helped define New Nordic cuisine. Housed in a low wooden cottage overlooking the Baltic Sea, it serves a single seasonal tasting menu built almost entirely on island produce – from garden herbs and foraged sea plants to fish and shellfish landed nearby. An open kitchen, crafted ceramics and soft light from the shoreline create a quietly luxurious setting that still feels deeply rooted in nature.

A brief summary to Kadeau Bornholm

  • Baunevej 18, Aakirkeby, Sømarken, 3720, DK
  • +4556978250
  • Visit website
  • Duration: 3 to 4.5 hours
  • Luxury
  • Environment icon Indoor
  • Mobile reception: 4 out of 5
  • Thursday 6 pm-11:30 pm
  • Friday 12 pm-11:30 pm
  • Saturday 6 pm-11:30 pm
  • Sunday 12 pm-11:30 pm

Local tips

  • Book well in advance, especially in summer, as the restaurant is small and operates limited services across the week.
  • Plan for a long evening: the full tasting menu often runs three to four hours, so avoid tight onward plans.
  • Bring a light layer even in warm weather; pre- or post-dinner walks on the nearby beach can be cool and breezy.
  • If you have dietary restrictions, inform the restaurant when booking so the kitchen can adapt the tasting menu.
  • Consider the non-alcoholic pairing if you are curious about Nordic flavours beyond wine; it often features creative juices and infusions.
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Kadeau Bornholm location weather suitability

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Discover more about Kadeau Bornholm

Beachside fine dining on the Baltic shore

Kadeau Bornholm occupies a discreet wooden cottage set just behind the dunes of Sømarken beach, on the island’s tranquil south coast. Inside, large windows frame the shifting colours of the Baltic Sea, so almost every table looks out towards sand, sky and water. In warmer months, a terrace extends the dining room outdoors, with sea air and the sound of waves forming a constant backdrop. The interior design is understated and Nordic: pale woods, natural fabrics and thoughtfully chosen ceramics that echo the tones of sand and driftwood. Lighting is soft and warm, giving the room an intimate glow as the evening progresses, while the open kitchen adds a sense of theatre without disturbing the calm rhythm of the meal.

A New Nordic manifesto rooted in Bornholm

From its beginnings as a modest beach cottage, Kadeau grew into one of the standard-bearers for New Nordic cooking, with a particular focus on Bornholm’s own larder. Much of the produce comes from the restaurant’s garden on the island, supplemented by foraged herbs, seaweed, berries and mushrooms gathered across dunes, forests and rocky coastline. The tasting menu changes frequently but typically follows the seasons closely. Early courses showcase raw or lightly cured seafood, often paired with sharp, bright pickles; later plates might feature grilled shellfish, delicate vegetables or slow-cooked meats layered with intense reductions. Preserving techniques such as smoking, drying and fermenting allow summer ingredients to appear in early spring or late autumn dishes, giving the menu an ongoing dialogue with the island’s climate.

Tasting menu experience and atmosphere

Dining here usually means committing to a single extended menu, often around a dozen courses or more, served at a measured pace over several hours. Portions tend to be small but numerous, each plate designed as a precise composition of textures and temperatures. Many dishes are finished at the table, and chefs frequently emerge from the open kitchen to present courses themselves. The atmosphere balances relaxed coastal ease with the polish of serious fine dining. Staff move smoothly through the room, topping up glasses and adjusting place settings with minimal interruption. The tone is professional but informal, making the experience accessible even for those new to multi-course Nordic tasting menus.

Signature flavours and drinks pairings

Over the years the restaurant has become known for certain recurring ideas: delicately smoked salmon from the island, vegetables concentrated through slow dehydration, and sauces enriched with local cheeses or cultured dairy. Herbs and flowers from the garden appear as oils, powders or fresh garnishes, giving dishes a distinctly maritime, Nordic aroma. Alongside a wine pairing that draws heavily on European producers, Kadeau often offers an alcohol-free juice or infusion pairing. These drinks mirror the menu’s philosophy, using pressed fruit, vegetables, herbs and teas to create complex, layered flavours that match the food rather than simply refresh the palate.

A remote setting worth the journey

Reaching Kadeau Bornholm usually involves travelling across the island to this relatively secluded stretch of coast, which adds to the sense of occasion. The approach brings you through forests and fields before the landscape opens onto dunes and sea. Many guests plan their day around the meal, arriving early to stroll along the beach or watch the late light settle over the Baltic before stepping inside. By the end of the evening, when the sky has darkened and the shoreline is reduced to a band of sound and faint silhouettes, the restaurant feels like a quietly glowing refuge on the edge of the island.

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