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.




