Atera

Each day brings another opportunity for Chef Ronny Emborg and his team to create and dazzle like few others can. A treat for all the senses, a two-hour plus tasting menu here slowly builds and ultimately culminates with incredibly visual and highly precise presentations and never-before-seen combinations. Golden Osetra caviar paired with pistachio and IPA cream is a signature dish, as is the luxuriously savory waffle with tuna and truffle. In a small dining room with a chef’s table open to the kitchen and a side dining table for a party of four, it does not get much more exclusive than this. Reservations are made weeks in advance.The build of the menu is carefully planned so that the diner does not get overwhelmed by the sheer number of courses or novel new arrangements being delivered from the kitchen. Delicate plating of halibut with cauliflower in a brown butter sauce or an artistic mackerel with geoduck ably show the natural beauty of a modern Nordic-influenced kitchen and a reverence for natural, almost raw fish. The juicy venison in pear, truffle and pine might make a diner downright yearn for the outdoorsy great North. Service is highly professional, warm and personable, with enthusiasm in presenting an experience which is both soulful and pretty incredible. Wines are carefully paired and include some very fine European and American selections.