The idea of a zero waste restaurant was born out of our desire to make the restaurant industry more sustainable, and show that creative and great food can go hand in hand with sustainability.
We strongly believe that the contemporary waste management practices of the industry are outdated, and we want to do something about it.
At Nolla there is no waste bin in the kitchen nor can you find any single use plastic in the restaurant either. No produce wrapped in plastic, no cling film, no vacuum bags. Every detail from staff clothing and napkins to tableware has been thought of. Even the gift cards are made of compostable paper that has poppy seeds in them.
We don’t produce waste nor do we cook from waste.
We work directly with suppliers to rethink, reject and control packaging while at the same time sourcing local and organic produce, which are the core of our menus. Our approach to sustainability goes far beyond food and we work closely with designers, engineers and architects to rethink waste. Our goal is also to inspire and encourage our community and other restaurants to get involved, and have fun while doing it.
We are always looking for people with great sustainable ideas. Don’t hesitate to contact us for any collaboration. We would love to hear from you!
Famous for his piri-piri chicken, Carlos Henriques studied hospitality management and quickly discovered his passion for cooking. He ran a successful catering practice in his native country Portugal and has gained experience from top restaurants around the world. In Finland, he has worked at the renowned Michelin-starred establishments Chez Dominique and Olo. Before opening Nolla, he opened and ran restaurants as Executive Head Chef at the Royal Ravintolat restaurant group.
Always with a fishing rod on his back, Luka Balac found his calling already as a little boy in the kitchen of his grandmother. Originally from Serbia, Luka has taken a deep plunge into the challenging top kitchens of Helsinki. In addition to polishing his skills at Olo, A21, Emo, Hoshito, and Kuurna, the self-taught chef has helped to operate the successful summertime family restaurant Helsinki area archipelago.
After leaving his biology studies, Albert Franch Sunyer learned the kitchen ropes in the Michelin-starred restaurant Angle and Abac in Barcelona. Albert found his specialty in pastries, and his whisk is never too far out of reach. His experience ranges from the acclaimed Helsinki restaurants Chez Dominique and Olo to also hotels, where he has collected valuable insight into personnel management. Prior to opening Nolla, he worked as a chef at Helsinki's Restaurant of the Year 2017, Restaurant Grön.
Together Carlos, Luka And Albert, decided to open Restaurant Nolla in order to change the restaurant industry and do what they love while making a difference.