Whether it be for a dirty highball-filled martini or for a plate of hand-rolled spaghetti, Bar Piatto is a cosy, cocktail bar and restaurant. The main draw is the Italian-inspired cooking, although in the summer months the sheltered, sun-trap terrace around the back is the selling point. Inside this quaint yellow, terracotta-tiled topped building is a dining space with a warm candlelit glow, Parisian bistro-esque chairs, and a bar space overlooking the window into the pristinely ordered kitchen. Antipasti, pasta, and main plates of freshly-caught fish, there's good reason why Bar Piatto is a book-out. Reserve a table well in advance, and ask for a pew close to the window for prime people-watching. 

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. 

Much like its sister counterpart, Osteria 98, Bodega 66 is a drop by and hope there is a table type of spot. Oranj sour's - mixed with aperol, white rum and lime - are no sooner served than ordered again, flocks of the Aarhus locals trickle into the street-side terrace and plates of nocerella olives are rushed from the bottle-lined counter. A tartare with minced beef or veg is a snack-menu staple, though if it's a full meal you're hankering for, head to the Bodega community dinner. Every Wednesday the bar transforms into a social gathering where you can nab a home-cooked meal, a caña beer or a glass of Depanneur wine for only 89DKK. 

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.