When Italo Caffé and Italo Thai suddenly slung down their shutters Vesterbro neighbours hit overdrive with the news that the Italian/Thai fusion would be rebranding. UNO replaced the cafe and DUO the restaurant, serving a concise menu consisting entirely of trattoria-style Italian dishes. The kitchen becomes a playground as the vague menu items listed and scribbled upon the glass counter top - risotto, ravioli or crudo - are there to be amended, dabbled with and altered to accommodate any dietary requirements. The arancini is stuffed with whatever is in season (wild garlic, saffron, mushrooms) and the seafood wholly depends on the catch of the day. The only menu mainstay is the tiramisu, a non-negotiable order. It's the design-centric interiors and the 1970s touches that maintain the air of Copenhagen cool: white tiles contrast the brushed steel counters, the tightly-packed tables are laid with white tablecloths and bunches of flowers scatter the restaurant. Centre-stage is a purple, yellow lamp hanging above the only round, and significantly larger table in the small restaurant. Though, really it's the bar top stools overlooking the chorus of choreographed chaos in the kitchen that are the ones to cadge. 

Calling all whiskey aficionados, this three-story modern take on a speakeasy clad with chesterfield furniture is all things cosy and warm. A true treat to end your evening!

We've got to prepare you, Accord is vast. A record, CD, DVD and vintage store you'll find disc after disc at this music palace. 

Named after the chef, Malte Sørensen (lovingly nicknamed "Alf" at school), this Frederiksberg hangout is a dainty restaurant sandwiched by two inconspicuous store fronts. The interiors give way to a handprinted wall mural by artist, Siri Vittrup, that sprawls across the long, side wall. On the menu is largely Nordic cuisine fused with French traditions; griddled courgette is seasoned with cardamon, goat cheese served alongside corn, rosemary, and elderflower and chanterelles topped with a confit egg yolk sauce, miso, and golden pine nuts. Though, it's the sweet treats that send us into frenzy.