Restaurantnolla

[Restaurantnolla @Rest_Nolla]

This zero-waste restaurant generates literally no trash https://t.co/Vr2qspB5Fp

[Restaurantnolla @Rest_Nolla]

✖️PRESERVINGS✖️We have been capturing the best tastes of the summer by pickling the best local ingredients. Preserving foods is as well one way to reduce waste! #restaurantnolla… https://t.co/YoV8l1mMUY

[Restaurantnolla @Rest_Nolla]

Here we go @themadfeed #MAD6 @ Copenhagen https://t.co/EjtDZeAJfX

[Restaurantnolla @Rest_Nolla]

✖️WINE✖️We have recieved a small batch of impressively pure naturally made Burgundies! Philippe Pacalet! #restaurantnolla #nolla #wine #burgundy #natural #philippepacalet #vino… https://t.co/ngubbFiqZM

[Restaurantnolla @Rest_Nolla]

✖️VEGAN✖️Currently the main course on our vegan menu is slowly grilled oyster mushrooms grown in used coffee grinds! Beautifully grilled mushrooms are glazed with miso before serving.… https://t.co/Z0SnIaabT3

[Restaurantnolla @Rest_Nolla]

✖️VEGAN✖️Currently the main course on our vegan menu is slowly grilled oyster mushrooms grown in used coffee grinds! Beautifully grilled mushrooms are glazed with miso before serving.… https://t.co/UzdqIJpffy

[Restaurantnolla @Rest_Nolla]

✖️DISHES✖️ Our albfranch is turning old today! "As a child my mom would always ask to us what we wanted to eat on our birthday. Fresh peas, pan fried ham and some boiled egg were without… https://t.co/zLznyLqIER

[Restaurantnolla @Rest_Nolla]

✖���COOKING WITHOUT WASTE✖️Chef Ljubomir is here! We are so proud of hosting him and his team. #4handsdinner #visithelsinki #100maneiras #lisbon #helsinki #portugal #finland #zerowaste… https://t.co/8P1dy1QXIG

[Restaurantnolla @Rest_Nolla]

✖️COOKING WITHOUT WASTE ✖️In a week, 100 Maneiras will be in Helsinki for our four hands dinner. Chef Ljubomir already sketched the menu and we cannot wait to start cooking with him.… https://t.co/tbnG0OM9NH

[Restaurantnolla @Rest_Nolla]

✖️ROSKAKALA✖️Oletko koskaan miettinyt miksi näitä kaloja kutsutaan roskakaloiksi? Entisaikaan näitä kaloja nautittiin suomalaisissa pöydissä runsain määriin, mutta nykyisin kyseiset kalat… https://t.co/qoWtSjovzT

[Restaurantnolla @Rest_Nolla]

✖️TEAM✖️ Nolla family is growing. After his adventures in Melbourne, Copenhagen and Iceland, Joni landed to Helsinki to become part of Nolla's family. If you ever see someone crawling… https://t.co/Yilt4JYMJg

[Restaurantnolla @Rest_Nolla]

✖️COOKING WITHOUT WASTE✖️ We are excited to announce that the first guest to our Cooking Without Waste series will be Ljubomir Stanisic @ljubostanisic from the portuguese restaurant… https://t.co/Clm4YN69EV

[Restaurantnolla @Rest_Nolla]

✖️COOKING WITHOUT WASTE✖️ What if in the future every restaurant would be Zero Waste? Nolla is starting a series of dinners where international and local chefs are invited to cook with us… https://t.co/H91MkudKTK

[Restaurantnolla @Rest_Nolla]

✖️DISH✖️When the summer hits, escabetx is one of the flavors that comes to our memories. The combination of vinegary flavors with fresh vegetables and fish are always present in… https://t.co/HVNyAjgi2N

[Restaurantnolla @Rest_Nolla]

✖️BREAD✖️ Our bread is made from freshly ground organic flour from Mustiomylly. It is made with a mix of rye, whole wheat and wheat and has been slowly leavened without added yeast.… https://t.co/65nod3dhzA

[Restaurantnolla @Rest_Nolla]

✖️BREAD✖️ Our bread is made from frashly ground orgnic flour from Mustiomylly. It is made with mix or rye, whole wheat and wheat and has been slowlly leavend without added yeast. #bread… https://t.co/yX3eYUafYy

[Restaurantnolla @Rest_Nolla]

✖️SYRUPS✖️We love to make different syrups from scraps or even roasted fish bones. Syrups are great way to use offcuts as well preserve products for later use! These syrups are base of most… https://t.co/Ma99GXPHGQ

[Restaurantnolla @Rest_Nolla]

✖️BYPRODUCT✖️These beautiful Sturgeon comes from Varkaus. They are a byproduct from a sustainable caviar farm Carelian Caviar. We cook them escabeche style and serve it with Pilpil… https://t.co/7NzwJgYCvJ

[Restaurantnolla @Rest_Nolla]

✖️SUMMER✖️ Nolla will be open the whole summer!
You will find us from Wednesdays to Fridays from 18pm until late, and Saturdays starting at 14pm at Liisankatu 2.

On the picture our new… https://t.co/MaM71hLZhF

[Restaurantnolla @Rest_Nolla]

✖️PRODUCERS✖️ Working with dedicated and passionate farmers who produce great ingredients is vital for any restaurant. Josh is located in Espoo running Lillklobb farm. Through the… https://t.co/se7Bl0PdSp