Summary: A chic New Nordic temple of island produce with cured, dried, and pickled items shown in a kitchen
Kadeau stands as a paragon of New Nordic cuisine, rooted in the islands’ terroir and brought to life by a vanguard spirit. The tasting menu unfolds as a narrative of coastal produce and preserved treasures, from wild greens to sea fare, all interpreted with precise technique and time-honed fermentation, curing and drying. The dining room feels like a sculpture of iron, wood and jars, and the chefs often step forward to share the story behind each dish, inviting a warm, attentive experience.