There is an island in the heart of the Baltic where the Germans, Swedish and Danish are summer. “We North Mayorca,” one of the craftsmen joked with … The area. Due to its location in a confrontation between tectonic paintings, it enhances a sample of all Scandinavian ecosystems: the beaches of beautiful sand, slopes, rural spots for farms, round churches and old fish chimneys. This seems poetic, but Bornholm is still recovering from a deep socio -economic shock. “When I was a child, many of my colleagues had an unorganized family, the fathers who were fishermen, and when they were unemployed, they resorted to alcohol,” says Chef Nikolai Norgdard. Her restaurant in Kadeau is the ice on the cake in converting that island of fishermen in a crisis in a tourist pocket capable of attracting grooves all over the world. Due to the list, they are suitable for colored dishes with wild flowers, fish with refined textures with months of maturity, clear simplicity recipes that surround a deep complexity of flavors …
The modern history of Bornholm is a warning in the face of abuses that a person can cause in the ecosystem and an example of how to put the brakes to restore the missing biological diversity. Historically, the island was inhabited by fishermen, farmers, craftsmen and fish. The subsistence economy is from a distinguished scene that has been completed with a visit of a handful of tourists. This balance was broken in the sixties of the last century, when the Baltic and contaminated Sea began for a century and a half of the industrial revolution, in giving signs of fatigue.
For fishing in the eighties in its waters, restrictions of illusion and European Union were in an attempt to restore marine biological diversity that gave the sector to the Strip. Details revealed: Smoking fish that is still working today as tourist dining rooms that provide sex from the North Sea. “Nothing is caught on our coasts,” regrets the officials of Svaneke Rägeri, one of the re -implemented facilities.
Then the island began a slow shift while taking advantage of the resources it was accessible: the smoothness of the climate, the virgin landscape and a network of producers and craftsmen who attract an audience in search of calm from May to September. “A network of local producers who were doing things were formed and knew how to sell themselves, and Bornholm was gaining a good reputation, but the restaurants were not at the level of that,” says Nurrrygard, with his childhood friends from Rasmos Kovoid and Magnus Klein Kovoid, two decades before the island that the island deserves.
Ahumaderos who are still working as tourist dining rooms are provided with fish from the North Sea
They found the perfect place in a cabin next to the sea, which was built in the thirties, which was a leaflet for ice cream and then the beach bar. In 2005, a friend took care of the administration to turn it into a place with gourmet demands, but he did not raise the trip. The three colleagues went to the rescue: in the spring of 2007 they made the building. They started with a list of three or four dishes that became longer and longer. His style follows the north north kitchen doctrine that Numa is promoting, “because it is very suitable with a project that tried to highlight the rich store of the island.” Most of the ingredients come from Burnholm, with the exception of some fish that reach the North Sea. Then they add one of the great main lines to their suggestion, memorization techniques, after imitating the grandparents of Nikolai from his grandfather. “It was the voluntary beacon.”
Change Copenhagen
For the year 2010, it has already embraced the coordination of long taste and gained recognition between the public and the specialized journalism. “It was a gradual process, we did not want to intimidate local customers because we initially needed them to survive.” Today, Kadeau Bornholm can win the accounts with the gourmet audience that travels to the island to sit at his table, but he still keeps an original colleague.
One of the Cado dishes.
RC
In the same year, Nikolai and Rasmos were the first time, with their partners who lived in Copenhagen. The seasonal restaurant model began to show some cracks. “With young children, we could not spend a lot away from home, we needed an excuse to shorten the summer season and this excuse was to create a restaurant in central Copenhagen.” Kado I in the capital opened its doors at the end of 2011 in a small store in the Al -Masabar neighborhood. “When the summer ended, we literally fill the Al -Jazeera restaurant and take it to the city.”
Just ten days after the opening, the Danish critic gave them the most extreme score “and from there everything exploded.” Cado became an international reference that gave the table for several months and soon searches for a new institution, this time in Christiannende, which was opened in October 2012, which achieved the first Michelin star after only four months.
Since then, Urbanita has opened throughout the year, while the island remains part of the team to supply the store, but the dining room opens to the public only in the summer. The original Kadu star will arrive in 2016 and the second to Copenhagen after two years.
