45 Franklin St
New York 10013
United States
Phone number:
+1 (212) 431-5117


8 - 18
8 - 18
8 - 18
8 - 18
8 - 18
8 - 18
8 - 18


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Company description

Atera honors the poetry of nature and creativity
in pursuit of an immersive sensory dining experience

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Dining at Atera
We offer a highly seasonal and continuously evolving tasting menu experience.
Please allow 2½ hours for you and your guests.

Menu – $ 275
Wine pairing – $ 175
Reserve wine pairing – $ 365
Temperance pairing – $ 105
Tea progression – $ 95

All prices include service.

download our wine list
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Make a Reservation
We welcome parties of 1 – 5 guests in our main dining room
Tuesday through Friday at 6pm and 9:30pm
and Saturday at 1:30pm, 6pm, and 9:30pm

Reservations are available online 6 weeks before the date of the reservation

We will happily accommodate all food allergies and dietary restrictions. Please leave a note with your reservation detailing any specific requirements or email the restaurant after booking.

book @ OpenTable
Please fill in form above to make a reservation

We accept cancellations or changes, when available, with no charge, up until 48 hours before your reservation.

The cancellation and no-show fee within 48 hours of your reservation is $195 for every seat cancelled.

Reservations made within 48 hours are subject to the same policy.
For more information contact:

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Private Dining
Atera has several different private dining options…

The Main Dining Room
The Main Dining Room can accommodate up to 18 guests and requires either a half night or full night buyout.

The Library
The Library is our private dining room and can accommodate up to 12 guests.

Please contact us for pricing, room and date availability.
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Atera is a Basque word that translates to: “To go out.”

The sensory kitchen
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.

More details

Pavs Gotter
Atero, Povs, Restoraunts


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