The restaurant Kadeau does not only work locally, but micro locally. Almost all raw materials come from the island of Bornholm in the Baltic Sea and come in surprising shapes on the plate. The nature, the flavours and the smells of the island are intertwined in all dishes. The combinations are wonderful and the presentations are very special. The plates are filled with bark, twigs, hay, mosses and stones, where the ingredients such as a carrot, dried skin of Jerusalem artichoke or smoked celeriac, can hardly be distinguished from the ground.