Highest Climber Award 2026, sponsored by Supermercados Wong

Kadeau

Copenhagen

Bornholm roots with New Nordic soul

A force on its own: Copenhagen is full of restaurants worth travelling for. Among them is Kadeau, which has been quietly refining its voice since opening in 2011. In 2026, it is named the winner of the Highest Climber Award, sponsored by Supermercados Wong, rising 33 places in the ranking to No.8. A sister to the original restaurant on the picture-perfect Danish island of Bornholm, it remains loyal to the New Nordic cuisine philosophy, staying close to nature and even closer to its roots.

Place with a purpose: The intimate dining room – the work of Danish design practice OEO Studio – combines Scandinavian craftsmanship and Japanese minimalism with warm, earthy tones, while oak and brass define the open kitchen (the vision of chef and co-owner Nicolai Nørregaard). The space evolves visually with each menu and time of year, from growing season in summer to preservation season in winter. Nearly every plant-based ingredient comes from Kadeau's Bornholm garden, and the ceramics, handcrafted by local artisan Torben Lov, are tailored to each course.

From Bornholm with love: Fermentation and preservation bring plenty of elegantly balanced acidity to the menu, and every plate tells a story of place and season. Past dishes have included an Icelandic clam with cultured cream and kohlrabi, its colours mirroring the soft pastels of its custom bowl, and a scallop wrapped in fruit leather made from strawberry, rosehip and plum, served with black seaweed in a matte black ceramic bowl.

Signature simplicity: Previous menus have featured six-day house-smoked salmon, honouring Bornholm's fish-smoking heritage, slow-cooked squid with a Sieglinde potato and a sauce of smoked buttermilk whey and brown butter, and grilled blue lobster with bisque, coriander seed and wild garlic capers.

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