The Aarhus outpost of the Copenhagen craft beer institution. Twenty taps of rotating Mikkeller and guest beers, a kitchen serving food to match, and the kind of bar design that you would recognise from any Mikkeller worldwide.
Signature dishes: Cheese and charcuterie board, Mikkeller burger, Warm pretzels
Address: Jaegergaardsgade 61, 8000 Aarhus C
Green Star holder on Frederiks Alle whose kitchen is built around fermentation, zero waste and hyper-local sourcing. The eight-course menu changes weekly with the season; the wine list is exclusively natural and biodynamic.
Signature: Fermented vegetable broth with local mushrooms, Aged beef with lacto pickles, Wild herb granita
The market hall on Aarhus O brings together a dozen food and drink operators in a striking harbour warehouse. The oysters from Limfjord and the smoked-fish counter are the draws on a Saturday morning.
Signature: Oysters from Limfjord, Smoked salmon platter, Nordic hotdog
Natural wine shop and bottle bar on Borggade in the Latin Quarter, with a small plates kitchen that was built to support the wine list rather than compete with it. The curation is Scandinavian-focused with European grower wine.
Signature: Smoked almonds with skin-contact white, Charcuterie and pickles, Aged cheese plate
A bright all-day cafe on Vestergade that makes the best eggs Benedict in the city and anchors the weekend brunch route through the centre. Coffee is from La Cabra down the road.
Signature: Eggs benedict, Avocado toast with smoked salmon, French toast with seasonal jam
Bib Gourmand holder on Mindegade doing modern Danish bistro cooking at accessible prices. The kitchen changes the menu each month around whatever the Jutland farms and fishing boats deliver.
Signature: Duck confit with roasted root vegetables, Cured halibut with dill cream, Seasonal mushroom risotto
Green Star holder on Frederiks Alle whose kitchen is built around fermentation, zero waste and hyper-local sourcing. The eight-course menu changes weekly with the season; the wine list is exclusively natural and biodynamic.
Signature: Fermented vegetable broth with local mushrooms, Aged beef with lacto pickles, Wild herb granita
The most French restaurant in Aarhus, with a kitchen trained in Lyonnaise technique applied to Danish ingredients. Butter, cream and long sauces are the house language; the wine list is heavily Burgundian.
Signature: Foie gras terrine, Turbot with beurre blanc, Tarte Tatin for two
