Nolla is the first zero waste restaurant in the Nordic countries and one of the first ones around the world, where delicious, quality and creative food goes hand in hand with ecology.
In 2020, restaurant Nolla was awarded by Michelin Guide as the best eco-friendly restaurant.
What is the Nolla Philosophy?
The project was founded by restaurateurs Luka Balac (Serbia), Carlos Henriques (Portugal) and Albert Franch Sunyer (Spain), and continued its work in a new location in the center of Helsinki on Fredrikinkatu having moved there from Kruununhaka district.
“The idea for Nolla arose out of our desire to make the restaurant industry more environmentally friendly”, — says Albert Franch Sunyer. “We want to show that delicious and healthy food can be produced being based on sustainable development and the values of a circular economy without generating waste. Working in different restaurants and realizing the problem with waste, which is part of the industry, you realize that you can either close your eyes to it and continue cooking, or admit the problem and try to do something about it”.
The restaurant’s cuisine is focused on organic ingredients from local producers, thus offering guests the best seasonal delights all year round.
“We work directly with suppliers, purchasing local and organic products that form the basis of our menu”, — Luka Balac says.
In the Photo: Sourdough bread serving with butter
“Our approach to sustainability goes far beyond food, which is why we work closely with designers, engineers and architects to rethink waste. Our goal is also to inspire other restaurants to participate in this process and enjoy it”.
In the Photo: Mushroom nuggets, mayonnaise
Nolla is “a restaurant without a bin” as the creators themselves call it.
In the Photo: Cured särki, winter apple and sauce gribiche
“There is always a lot of waste in the kitchen that is no longer used. One of our goals is to think creatively and find new ways to use these byproducts”, — says Albert.
There is no disposable packaging, no cling film, no vacuum bags, no foil. All staff clothes, napkins on tables are made from recycled materials and even gift cards are made from compostable paper.
The interior of the restaurant also contains natural and environmentally friendly materials — wooden tables and chairs, ceramic dishes, wall decorations.
The restaurant has its own compost, which works continuously and turns the remaining ingredients from the kitchen into biological waste, which is returned to the farmers for further use in their production.
Nolla Dining & Brewing
The restaurant has a small bar area with 20 seats and the dining area, which consists of two halls, is designed for 40 guests at a time.
In the Photo: Tartar, matured cheese and sourdough bread
Nolla offers guests a menu that is mainly based on local, seasonal products of high quality, and it changes every few weeks.
In the Photo: Mussels in red escabeche
In rare cases, ingredients are delivered from Scandinavian neighbors, for example, mussels for the new starter Mussels in red escabeche are arrived from Sweden.
In the Photo: Lahna ravioli, ricotta and smoked fish fumet
In addition to the main menu, Nolla hosts various gastronomic festivals. Vegetarian and vegan menus are always available at Nolla upon request.
The choice of desserts is also laconic, as well as the main menu, and preference is given here to light but unusual combinations: Spent grain ice-cream, brown butter and coffee; Wine — Chateau Pierre-Bise, Coteaux du Layon ‘Rochefort’.
Vegetarian version — Cherry ice cream, beet and rose meringue.
Having moved to a new location, Nolla presents itself in a new role as a restaurant-brewery.
The creators of the restaurant are proud to offer Mamu Brewing Beer from their own small brewery, which is located in the central part of the restaurant.
Unusual craft beers are produced here in small batches — Blueberry Sour, Raspberry Smoothie Sour, Cocoa & Salmiakki Stout, Just a good Lager. According to the restaurant concept, the brewery also operates without waste: the brewing wort is used in the restaurant kitchen.
“We are very pleased with the small brewery we have managed to bring to life in a new location to delight guests with our own beer”, — says Luca smiling.
In the Photo: Burja Bela, Vipava Slovenia 2019
All drinks are produced with respect for the environment and in accordance with the principles of sustainable development.
The restaurant’s Wine list is also focused on quality wines produced by small producers in an environmentally friendly way.
In addition to beer and wine, here you can taste the excellent Combucha, which is prepared on site, and has gained great popularity among restaurant visitors and lovers of southern flavors.
“We combine quality wines and beers from our own brewery with original dishes that embody our southern European roots and the best Finnish ingredients of the season”, — says Albert.
In the Photo: Grilled made, sourdough romesco and roasted potatoes
The Nolla team is promoting its “zero waste” project abroad as well. They have traveled to Germany and Estonia to give restaurateurs practical advice on how using waste-free production they can significantly reduce losses.
“It is often a surprise that the exchange of packaging raw materials is easy to do just by asking”, — Albert concludes, “and what a surprise to them how easy it is”.
Nolla Restaurant
Opening hours: Tue – Sat 17:00 – 00:00
Address: Fredrikinkatu 22, 00120 Helsinki
Reservations: reservations@restaurantnolla.com; +358 40 163 9313
Instagram: @restaurantnolla
Editor-in-chief: Patricia Kolari
Text Writer: Marina Timoshevskaya
Technical Director: Evgeny Fedorov Photos: EATWEEK
