Kadeau Bornholm

"A remote beachside eatery with a relaxed atmosphere, an open kitchen and a superb sea panorama; this is best enjoyed from the terrace, although all tables have a view. Tasting menus showcase the finest island produce and the accomplished, original, highly seasonal cooking offers superbly balanced, contrasting flavours." - Michelin Inspector

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"A Michelin-starred destination led by chef Nicolai Nørregaard that feels both highly refined and wonderfully relaxed. Founded by locals who stumbled into hospitality, the kitchen leans heavily on foraged island ingredients and produce from the restaurant’s own farm—think citrusy young pine shoots, pickled nautilus pine cones, beach rose petals, tart currants—alongside dishes of elderflower with crab, scallop and caviar, and a signature smoked-salmon course finished with lavender butter and shallots. The experience balances precision and casualness in uncommon ways (guests are even encouraged to stroll the beach with their wine as staff set the table for dessert, and a post-dinner swim is genuinely acceptable), making it a destination-worthy highlight of the island and one of Denmark’s standout dining rooms." - Hillary Eaton

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"Started on the remote Danish island of Bornholm and later expanded to Copenhagen, this restaurant pushed radical New Nordic flavors—think kohlrabi, black currant, Nobilis fir, wood ants on scallops, and asparagus with pickled pine leaves—initially baffling some locals but ultimately a source of national pride. The Copenhagen outpost earned two Michelin stars and draws a largely international clientele (around 80% non-Danish), benefiting from strong media attention and investor interest." - Eeva Väänänen Moore

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"Located on the southern tip of Bornholm, overlooking the pristine beach, Kadeau is probably the island's most notable restaurant. People come from all over Denmark to try chef Nicolai Nørregaard's inventive new Nordic tasting menu. Eating at Kadeau isn't just any old meal. The dining experience begins outside (on couches, overlooking the ocean) while the sun is still high and ends in the wee hours of the morning. The food is a celebration of hyper-local ingredients, so expect fresh and creative dishes featuring familiar and unfamiliar notes. The diners here are serious about their food. You don't just swing by Kadeau for a casual weeknight meal, you book weeks in advance." - Mary Holland