5 Questions for Nicolai Nørregaard

In your two "Kadeau" restaurants you rely almost exclusively on products that you grow on your home island of Bornholm or track down in nature. Where did this idea come from? From my grandfather. He always grew his own vegetables here, caught his own fish, fermented herring and preserved vegetables for the very long winter season. He spent almost all his time in the kitchen, always brimming with passion and knowledge.