Oasen Samsø

There’s something of a futuristic charm to this newer area of the city set between skyscrapers and residential buildings overlooking the port. Locate one of the latter, Pakhusene, step inside the lift and hit ‘F’ to reach the 11th floor; here you’ll find a small room where tables line the floor-to-ceiling windows to one side and the open kitchen occupies the other. The Chef’s Tasting Menu is made up of familiar Danish flavours, with dishes ranging from bread with brown shrimps and horseradish to red deer, plum and truffle, and finishing with the likes of Jerusalem artichokes, kefir and apple.

This restaurant sets itself the challenge of using only Danish ingredients – hence the name – so expect lots of different techniques and imagination in their dishes; naturally, fermentation plays a part, with jars neatly arranged around the dining room containing pickled produce ranging from green strawberries to chive flowers. There’s a relaxed atmosphere, with burnt oak tables, wool blankets and candles, while the period Latin quarter property has been everything from a school to a dairy.

One of the city’s most elegant restaurants, Gastromé sits within a smartly refurbished villa dating from 1911. The focus here is on the glass-walled kitchen, where luxurious ingredients – including those from their mini farm – are prepared using complex, modern techniques. The result is refined, elegant cooking that has a wonderful balance of both textures and flavours – some leaning towards local traditions and others of a more international bent. You might find grilled scallop with dashi, tomato and radish or wood pigeon with blackberry, pickled beetroot and parsnip.

The setting ticks all the boxes: an elegant 19th-century house with a peaceful terrace located in a charming cobbled courtyard, and a location close to Aarhus Harbour yet also within easy rich of the city’s main streets. Regional ingredients are to the fore in generously proportioned, good value dishes that lead with a Gallic edge. Alongside the likes of grilled entrecôte and crème bûlée you’ll find their own reinterpreted version of Danish stjerneskud – a hot and cold open breaded fish, salmon and shrimp sandwich. Wines from their exclusively French cellar include around 70 options by the gla

The little sister to Michelin-Starred Substans is a simple place set beside the canal in a historic part of the city. Glasses and wine bottles grace the shelves, and exposed brickwork and unfinished floors set a relaxed, unpretentious mood. The food is a perfect match for the surroundings, with the colourful dishes showcasing organic Danish produce and representing great value – you might find cured hake with capers and relish, followed by spice cake with figs, ice cream and caramel sauce. In summer, you can dine alfresco on the pavement terrace.

A stylish seaside inn set within the Mols Bjerge National Park plays host to this restaurant, where a spot on the charming terrace is a must when the weather is right. The décor keeps things neutral, with fresh bouquets of flowers dotted around the room adding to the atmosphere, but still leaving the focus on the food. Modern menus take their influences from far and wide, and dishes could include the likes of halibut sashimi with apple and pickled greencurrant; black lobster with a pork head tuile and fermented tomato sauce; or, one of their highlights, squid “cacio e pepe”.

Bouillabaisse, Paris-Brest and a great selection of burgundies… with a menu like this, it’s hard to believe you’re not in France. Classic bistros and brasseries are the inspiration behind this charming place with a warm, friendly atmosphere. Danish produce is nevertheless at the heart of the cooking, which provides well-executed and satisfying versions of these traditional dishes. The lunch menu includes lighter bites like a croque madame, while at dinner you can pick between the à la carte and a surprise 4 course seasonal menu.