The restaurant’s name is derived from the Ottoman Turkish word for ‘fire’, Ates (pronounced ‘ah-tess’) produces Mediterranean-themed share plates from its signature 150-year-old ironbark-fuelled oven…
The restaurant’s name is derived from the Ottoman Turkish word for ‘fire’, Ates (pronounced ‘ah-tess’) produces Mediterranean-themed share plates from its signature 150-year-old ironbark-fuelled oven.
Head chef Willian Cowan Lunn and his team champion local Blue Mountains produce as much as possible and create dishes that are refined but following a European less-is-more philosophy. These are paired with eclectic local tipples, including craft beers from Mountains Culture Beer Co, and natural wines from small producers like Frankly this wine was made by Bob.
Ates is set in the heart of the picturesque Blue Mountains town of Blackheath, just up the road from the iconic Govetts Leap Lookout overlooking the deep canyons of Grose Valley.
Ates is also renowned for its Bake Shop, a popular weekend start to the day for both locals and visitors.
