Kadeau Copenhagen –  May 2019


Kefir, oxidized pear and fig leaf
Kohlrabi, black currant and Nobilis fir
Tart of green asparagus, kale and egg yolk
Mahogany clam, white currant and cherry blossom
Brill and cider apples
Squid, lardo and mushrooms
Oyster, green strawberry and blackcurrant leaf
Salmon and tomato
Yeasted barley, Havgus cheese and beef fat
Browned cabbage, caviar and walnuts
Nexø Nigiri, rye bread and pickles
Scallop, horseradish and hemp
Horse mussel, beetroot and spruce shoots
Beef, fermented pumpkin and bone marrow
Creme fraiche, berries and walnut schnapps
Bornholm ice cream, whey and browned butter
Strawberry, lilac, geranium and honey


The menu: 2150,-
Wine pairing: 1350,- Winelist (pdf)
Nonalcoholic pairing: 800,-


For information regarding allergies or dietary restrictions please contact our restaurant staff.