The Island Is ‘haunted’ By Danish Cuisine

Many famous chefs flock to Bornholm because this is an island with both delicious cuisine, fresh air and always full of joy.
Danish tourism visiting the island is ‘haunted’ by cuisine
Ten years ago, Bornholm, 30 minutes from Copenhagen (Denmark), attracted a lot of domestic tourists, mainly students or retired people traveling to the sea. Today, this place has grown into one of Scandinavian region's most prominent culinary destinations and attracts many of the top Danish chefs. Among them was chef René Redzepi, who came to Bornholm Island to find ingredients for his restaurant. Chef Nicolai Nørregaard was born in Bornholm, and works in Copenhagen, has returned to the island and opened two restaurants there

. Photo: FHWP.
For Nørregaard, it started in 2007 when he and his colleagues Rasmus and Magnus Koefoed bought a house on the south coast of the island facing the Baltic Sea. They then opened a restaurant and named it Kadeau Bornholm in the hope that people realized the potential of the island's natural products They focus on simplicity, localism, and organic food.



This is also the ideal of Redzepi, the chef who owns the number one restaurant in the world - Noma. Kadeau Bornholm received its first Michelin star in 2013, with 50 local supplies. Nørregaard also takes ingredients from his own garden and is assisted by his father, who provides apples and juices.
In 2011, Nørregaard and his colleagues opened Kadeau's "brother" restaurant in Copenhagen because the restaurant on the island of Bornholm closed during the absence of visitors from October to mid-April next year. In the summer, Nørregaard loves to leave the kitchen to go for a walk, explore the surrounding forests. During a recent visit, he and Bebbie Pappyn (BBC correspondent) went trekking a long day. They walk through a dense forest to find edible mosses and mushrooms, then head to the edge of the sea to choose berries and herbs to enhance the flavor of the dish
"Everything is available here," says Nørregaard.



The scenery is also very diverse and I can always find what I need in my kitchen.
After a trekking for cooking ingredients, Deppie Pappyn enjoyed dinner at Kadeau Bornholm with island produce such as oysters, green cabbage, parsley, grilled celery, fermented white asparagus and caviar. The dessert was a tart (pictured above) with caramel-style milk with tubers and syrup made from spring leopard - the yellow-flowered tree the two of them searched for in the sand dunes in the morning. These dishes all show the natural environment and make diners feel that a summer is coming to an end.
Nörregaard also manages the Nordlandet restaurant in the boutique hotel of the same name opened by Martin Smidt Kristensen in 2015. There is an elevated balcony with sweeping views of the sea, the restaurant serving Nordic cuisine with a more casual style. with Kadaeu Bornholm. All the food is on simple ceramic plates made by local artists.



The menu items refer to island specialties such as bacon with roasted leek (above) and wolffish served with celery, fruit jam.
Nörregaard is inspired by both Danes and foreigners - they leave their city for a new culinary start to the peaceful island of Bornholm. Examples include Mads and Camilla Meisner, a Danish couple who came to the island with their family in 2009 to run a business supplying berries. The bright orange buckthorn (pictured above) is harvested for sale in packs of vitamin water, as a jam, or in oils and bath soaps.
Christian Scovdal Andersen spent many years with his wife, Jessica (from Australia) building knowledge about beer before opening Penyllan brewery. The factory overlooks the port of Tejn on the east coast of Bornholm Island. Here he makes craft beer with exotic flavors, using local ingredients like raspberries.
Near the northeastern tip of the island is the village of Sandvig, where old white houses are located on the edge of the coast.



Among them is a cold house for freezing fish, now renovated into a cafe called Kalas. Christina and Christian Andreasen and their three sons are shopkeepers, making ice cream from organically fed cows on the island, Bornholm products such as sour goose, rhubarb, even beets and celery. west.
Svanake is the village where chef Nørregaard was born, famous for its smoked houses. 30 years ago, his uncle, Knud Kowsky (deceased), was the one who made the best smoked fish on the island. That was the time before the large ships fishing with nets, the islanders caught fish a lot and there were hundreds of smoke houses with white chimneys. Herring, mackerel, and salmon are smoked and sold throughout Denmark. When the waters around Bornholm were nearly empty due to overfishing in the 1970s and 1980s, most smokers were closed.



The few surviving smokers are Nexø Gamle Røgeri, Hasle Røgeri, Aarsdale Silderøgeri and Svaneke Røger. These are also simple restaurants and eateries, they maintain it with a different sense of survival. Photo: Kinggoya.
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