Nicolai Nørregaard

Copenhagen (DK)

16th - 18th January 2019

Guest of local chef Fabrizio Piantanida, Grand Hotel Kronenhof*****-W-


2 Michelin stars (Kadeau Copenhagen)

1 Michelin star (Kadeau Bornholm)

No. 94 – The World’s 50 Best Restaurants 2017 (Kadeau Copenhagen)

No. 7 – Top 100 OAD 2017 (Kadeau Bornholm)

4x “Dish of the Year Denmark”


“The backbone of our cuisine is the nature on Bornholm”, says Nicolai Nørregaard, the Danish two-star chef from the island of Bornholm. The rough isle in the Baltic Sea serves as the larder for his cuisine. Nørregaard and his team collect and preserve around seven tons of delicious natural treasures every season, using these to create exceptional signature dishes such as, “Pickled pumpkin, wood ants, fermented white asparagus with grilled roses in fig leaf oil”. “My food has always been somewhat complicated. I value taste over concept.

I normally use a quantity of ingredients to increase the complexity and balance of the most varied produce in one single dish”, says Nicolai Nørregaard. The surprising natural talent taught himself to cook at home and it did not take long until he received international acclaim for his terroir cuisine. Together with his friends Rasmus and Magnus Kofoed, the 39-year-old chef manages the star-crowned Kadeau restaurants in Copenhagen and on the island, as well as three further establishments. A juice-making business complements the successful trio’s New Nordic Cuisine gastro-empire.