Kadeau Copenhagen showcases several specialities from Kadeau Bornholm, including fried herring served with porridge oats, kale, apples and malt, octopus and oyster partnered modishly with celery, Jerusalem artichokes, dill and cucumber, and an earthy rustic dish of sweetbreads with cauliflower, blacktrumpetmushrooms, brown butter and rowanberries.
Grapefruit curd with mascarpone and a crumble of pistachio and green tea demonstrated the more elegant notes of bitterness, and sunchoke cream with chestnut, black-trumpet mushrooms, and coffee expounded on the sweet-savory spectrum of nuttiness.