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 colourful 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 at Atera is born.

Screenshot 2014-08-19 12.19.16



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.

At Atera they 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 their kitchen reflect the season.

In the summertime the restaurant serve green, juicy and vigorous creations while wintertime follows a darker, deeper and more thoughtful trail. Throughout a menu, this fine dining counter always pursue the delicate shades of the different colours.

After all, nature is the maestro.


Headed by Nordic star chef Ronny Emborg, Atera takes gourmet cooking to new levels, combining molecular, new nordic and nouvelle cuisine to bring the diner the most distinct culinary experience. Owned by Jodi Richard, Atera is a sexy restaurant, also named one of New York’s most beautiful ones.

Opened in March 2012, Atera already boasts two Michelin stars and awarded with several accoladed globally.

 This 18-seat restaurant is most definitely intimate; Curious diners line the counter, all the while keeping a close eye on what is being prepared before them, eager to try all of the adventurous and avant-garde creations offered. 

ronny atera

The former Executive Head Chef at D’Angleterre – the legendary Copenhagen luxury hotel – Ronny Emborg has worked alongside a number of great culinary masters, including the infamous Ferran Adria of elBulli and 2011 Bocuse d’Or Gold Medalist Rasmus Kofoed of Geranium.

With a passionate love of experimentation and a style that incorporates all the senses, Ronny quickly secured both D’Angleterre and his previous residence at gourmet restaurant AOC a Michelin star.

Under Ronny Emborg’s leadership the restaurant of the crown jewel of Nordic hotels was also voted “Restaurant of the Year” by The Danish Dining Guide.

In case of interest or/and press, please contact Kristian Brask Thomsen at:


Bon Vivant Communications is a gastro embassy specializing in culinary diplomacy, dinner parties, cultural marketing, filmmaking and entrepreneurism as well as working close together with luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000 destination diners around the globe.


“One of the most fascinating experiences you can have in a New York City restaurant.” –  The New York Times