Capo is a neighbourhood-beloved wine and food bar dolling out the most drinkable natural vino and serving a small-plate menu of flavour hits. On our menu? Devilled eggs serving with brown butter mustard and topped with chives and crispy breadcrumbs, a creamy fish pie with blue lingon and leek and a hasselback potato doused in sheep milk yoghurt and trout caviar. It's no wonder that this orange-fronted building has people trickling in and out at all hours of the day. 

Running on a strictly first come, first served basis, Osteria 98 is a chorus of activity from open till close. And rightly so. Fresh produce is harvested from just north of Silkeborg; Varde Ådal Lam supplies the meat and eggs; and all the pasta is housemade resulting in delicious and ludicrously fresh fare. Straciatella is topped with marinated, sun-drenched tomatoes, arancini is stuffed with lobster and rigatoni arrives topped with a rich bolognese sauce. The party continues with dessert: a slab of tiramisu arrives on silver platter and the seasonal solbær cheesecake makes any mouth water. A queue is to be expected so pop your name on the waiting list and hop on down to the sister bar, Bodega 66 for a drink. 

A concept store doubling up as the go-to Aarhus coffee destination. With a space designed by the interior design score of, CF Møller – Scandinavia's leading architecture firm – the white-painted, teal-shutter exteriors of the rectangular, unprepossessing building give way to an inside feast of design, There's smooth wood, stainless steel countertops, and clean white shelves decked with homeware and accessories. Shop Róhe, Homme, Frama, to name but a few, before siting down for a BMO and oat cortado. 

From a shed-size brick building is Koba, somewhat ticked behind an inner courtyard of central Aarhus, a micro-bakery that prides itself off using local, sustainable and seasonal produce. "Micro" is no joke, every inch of this space is filled with sacks of grain, the shelves stacked with a remarkably wide selection of sweet and savoury deliciousness. From chocolate and walnut swirls to macerated rhubarb galettes, sourdough brioche to goat-stuffed quiche: find the menu of the day scribbled in white ink upon the only window that also happens to double up as the serving counter.