Influenced by his grandfather’s self-sufficient approach to cooking, Nicolai grew up surrounded by homegrown vegetables, freshly caught seafood, and preserved ingredients to sustain through winters. His uncle’s traditional smokehouse also played a significant role, teaching Nicolai the art of cold and hot smoking fish using open chimneys, a method that requires careful, hands-on dedication.

Nicolai’s culinary philosophy is rooted in Bornholm’s traditions and the Nordic food movement, blending heritage with innovation. At Kadeau, the menu reflects the seasons and the island’s natural bounty. During summer, the team harvests fresh produce from the restaurant’s garden and forages in Bornholm’s forests and beaches. The abundance of summer is preserved to sustain the menu through winter, allowing the flavors of the island to shine year-round.

This commitment to seasonal, local, and preserved ingredients forms the foundation of Nicolai’s cooking, showcasing the unique terroir and traditions of Bornholm in every dish