The Copenhagen café teams up with Michelin-starred Kadeau for a summer-long concept blending Bornholm flavours, Mediterranean inspiration and a new evening-focused dining experience ahead of the official opening event on 29 May 2026 in Copenhagen.
This summer, Copenhagen’s Café Niko enters a new chapter together with Michelin-starred restaurant Kadeau, launching an evolving collaboration that brings Bornholm flavours, Mediterranean influences, and a fresh evening-focused concept to the city.
The new menu, developed jointly by the two teams, combines Kadeau’s Nordic identity with a lighter, more international expression inspired by the atmosphere of Dunes, Kadeau’s beach camp on Bornholm. Guests can expect dishes such as sweet red peppers marinated in Bornholm Vinegar Company cider vinegar, semi-dry beets in fig leaf oil, spring vegetables with herb and egg yolk dip, alongside gildas, olives, and Jesus salami.
The drinks programme follows the same direction: relaxed but carefully curated. Highlights include a Suntory highball, a gin and tonic made with Kadeau’s own Bornholm Distillery Forest Gin, grower Champagne, and Kolfolk rosé — one of Kadeau’s signature pours.
Leading the kitchen is Felix Schellhorn of Healthy Boy Band, bringing his own creative energy and Alpine background into the collaboration.
As part of the transformation, Café Niko is shifting its focus towards evenings, offering wine, cocktails, and sharing-style dishes, while remaining open all day on weekends from breakfast until late.
Rather than a one-off project, the collaboration is planned as a rolling series of events and menu developments throughout the summer, with the official opening taking place on 29 May in Copenhagen.
