Atera honors the poetry of nature and creativity
in pursuit of an immersive sensory dining experience
If your party has special dietary requirements, please email us with your phone number. We will be in touch to discuss the menu and manually book your reservation.
We accept cancellations or changes, when available, with no charge, up until 72 hours before your reservation.
The cancellation and no-show fee within 72 hours of your reservation is $195 for every seat cancelled.
Reservations made within 72 hours are subject to the same policy.
For more information contact: firstname.lastname@example.org
The Main Dining Room can accommodate up to 18 guests and requires a buyout or a partial buyout.
The Library is our private dining room and can accommodate up to 16 guests. Chef Emborg would design a menu suiting your needs.
Please contact us for pricing, room and date availability.
We live in a world of senses. Everything we experience is captured and brought to our consciousness only by our senses. They are our single point of contact to the reality in which we act. A gentle summer breeze kissing our cheek has to be captured and decoded by our senses before it even makes any sense in our brains.
The same can be said about the crackling hiss from a New Year’s rocket before it explodes in the sky in a deafening boom, leaving colorful trails across the sky.
The smell burns in our nose, our eardrums vibrate and the eyes perceive flaming magenta and cobalt blue.
Our senses guide us through the world – sound, color, feeling, smell, and taste. Nothing makes the senses feel more alive than the act of eating, and nothing makes more sense than to enjoy a good meal. And from this feeling the sensory kitchen is born.
Chasing the best produce is to chase nature itself. But no matter how much we try to control it, nature always has the final say, and we must obey its seasons like a servant obeys his master.
We do this in an attempt to make the kitchen more honest, but mostly and simply because it by far generates the best taste. If you pay attention to our servings you will also realize that the colours in our kitchen reflect the season.
In the summertime we serve green, juicy and vigorous creations while wintertime follows a darker, deeper and more thoughtful trail. Throughout a menu, we always pursue the delicate shades of the different colours. After all, nature is our maestro.
For all press enquiries, please email: email@example.com
We are always looking for talent. Email us at firstname.lastname@example.org for more information about opportunities.