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“Nolla - Cooking without waste - Part II "

 

This time two international top chefs accepted the challenge, came to Helsinki to cook in this one-night-only dinner event on  Monday, the 24th of September 2018.

Artur Kazaritski, a native Estonian, has paved his way in Michelin-starred restaurants. For Finns, he is familiar from the kitchen of Chez Dominique – where he also got to know the founders of Nolla. Now Kazaritski works in a three Michelin-star restaurant Geranium in Copenhagen. He enjoys
Peeter Pihel, also a native Estonian, worked in Sweden, Fäviken Magasinet, nowadays you can find Pihel from the kitchen of Kotzebue Bakery & Charcuterie in Tallinn. For him, zero waste cooking is an ode to local produce, grown lovingly on small farms, and honouring the principles of sustainable and benevolent consumption.to put
his creativity in local, interesting products and different techniques.

 

“Nolla - Cooking without waste - Part I "

 

Took place in Helsinki, Finland on 6th of August 2018. Chef Ljubomir Stanisic from restaurant 100 maneiras travelled to Finland to join this event. This one-night-only four hands dinner was be the first part of Restaurant Nolla’s " Nolla - Cooking without waste " series of events. The aim of organising these events is to spread the word and demonstrate how every restaurant can take part and contribute to more sustainable ways of working - even with very small steps.

Taste of Helsinki  

 

In Helsinki, Töölönlahti Park, 14th-17th of June. Nolla Team participated in Taste of Helsinki with a mouth-watering menu. With over than 10,000 participants, the team was serving delicious summer treats for the hungry customers under the glowing sun. The winner of the menu was clear: our mushroom waffle seemed to be favoured by everybody likewise it has been by our restaurant customers from the start.

Zero Waste Bistro - NYCxDESIGN  

 

Restaurant Nolla, travelled to New York on May 19-22 to take part in NYCxDESIGN Manhattan. The four-day-event with 10,000 visitors had a strong focus on circular economy, new material innovations and sustainable design. The Zero Waste Bistro was co-curated by the Finnish designers Harri Koskinen and Linda Bergroth who utilized sustainable products by Finnish Design Shop, Iittala and Artek . These brands have developed products that last a lifetime with their quality and style.