Kadeau, Copenhagen

1. Tomatoes, Langoustine, Gooseberries

2. Queen scallop with black currant wood, cockles and hazelnuts, mahogany clam with pears

3. Cured squid with magnolia

4. Oysters and brassicas

5. Cherry leaf with havgus cheese and ham

6. Raw shrimps and canned figs

7-8. hot and cold smoked salmon with lavender.

9-10. Horse mussel served with waffles

1. King crab with ossetra caviar and rose oil

2. Grilled root vegetables with bee pollen

3. Maitaki pie

4. Aged pork with black walnut and wild garlic

5. Preserved fruits from Bornholm

6. Pork fat fudge with cream and aromatic preserves.

7. Herbal tea

8. Walnut tart with sour cream.

Overall: I really enjoyed the meal here. Was probably the most interesting food I had while in Copenhagen. I felt like it got a little repetitive though by the end, especially with the maitaki pie, which for me had similar flavors to one of the earlier dishes. I’d still recommend it to anyone who wants to visit Copenhagen and do a fine dining spot. I loved how flavorful many of the oils and vinegars were and I always found myself wanting to try them first and then try the whole dish to see how the oils complement the dishes. I also haven’t had pork as a main course in many fine dining restaurants, but I felt like in this menu it really worked out. My personal favorite dishes were 1, 2, 6, 7, 11, 12, 14, 15, and 16