Kadeau

THT The Very Best of Scandinavian Food 5/5

4 Hours, 15 Plates

Alongside its two Michelin stars, Kadeau also holds a green star. The moment you step inside you are met by a wonderful smoky smell, and where that smell comes from only makes sense later in the evening. Sustainability sits right at the centre of Kadeau. The restaurant has three separate greenhouses, and most of the produce they use is grown there. They have become genuinely expert in fermentation. The experience begins with a gin they make themselves. The plates are put together with great care and precision. Over the course of the meal the menu split, for me, into “good” and “very good”. Broadly speaking there is a nicely balanced relationship between the seafood, the nuts and the cheese. This turned out to be one of those restaurants where the experience went beyond what I had expected. 

Highlights

• 4 kinds of mussel & wasabi
• Clam and chestnut
• Prawn, horseradish and rose
• Crab and pumpkin seed
• The signature salmon dish that has been on the menu for ten years, served with saffron butter
• Dry-aged lamb, rested for two weeks and scented with juniper; served with mushrooms and Swedish lingonberries
• A duck dish presented in three separate cuts, the heart, the leg and the breast