Kadeau

Gastronomy at the forefront

Kadeau was born in 2007 on a sandy beach in Bornholm, with the sea as its closest neighbor. When the Copenhagen location opened in 2011, the vision for what would become Kadeau was already coming into focus. At Kadeau, it’s not just about individual projects or favorite areas; the aim is to create a complete, cohesive gastronomic experience. From sourcing ingredients, to transportation, interior design, ceramics, staff care, communication, every detail thoughtfully integrated to build on a foundation that feels both solid and credible. The cuisine is defined by a strong sense of seasonality and the careful selection of ingredients.