Atera is made up of 12 seats at a u-shaped bar surrounding an open kitchen.  There is an additional table in the back for a group of 6.  Chef Ronny Emborg was in the kitchen with several other chefs but most of the interaction is with the service staff who are a delightful bunch.  The chefs presented and described the dishes but the kitchen doesn’t have much banter.   Lots of good smells greet you when you enter the room as well as old rock music and lowered lighting.  Wood walls and ceiling are matched with dark curtains – all of which help dampen sound – give the room a cozy yet elegant feel.  There is very little noise in the room and conversations tended to be hushed and private throughout the evening.   It is a surprise tasting menu only, a copy of which is given to you when you leave.   Two seatings are offered every night at this 2 star Michelin restaurant which nicely scales the portion sizes of the 18 course menu.   Continue reading →