Restaurant Nolla

Restaurant Nolla A restaurant where great food goes hand in hand with sustainability

Tue-Sat from 17.30
(269)

22/09/2026

Saturday’s menu with

Cooking with colleagues who share our philosophy around food is always a treat. There’s so much inspiration and exchange that happens in the kitchen.

The team at R4D share a like-minded care and awareness of local ingredients. Will and his team, brought along some seasonal treats from their region in Bali, which we matched with local seasonal produce from around here.

Here’s what we had on the menu:

1. Pike perch, rose quince kosho & ponzu

2. Beef heart tomato, pickled ginger flower

3. Beef tartar bikini & basa gede

4. Kintamani coffee pasta, forest mushrooms &
non-chocolate

5. Fried chicken, corn polenta & black sesame w/ a skewer on the side, made from different parts of pasture-raised chicken from Tuiskula Farm.

6. Mulberry, whey sorbet & grape

7. Miso bombolini ice cream & roasted apple pear

8. Secang wood flan

9. Fries with cashew aioli 

Massive thanks to Will, Catri & Dewi for making the trip to Helsinki – it was incredible to share the kitchen!

15/09/2026

Corn custard, forest mushrooms and spent coffee

The Finnish corn season is short, so we want to make the most of it while it lasts. We use corn from Lill-Breds, cooked slowly into a smooth custard, somewhere between polenta and purée. Its natural sweetness forms the base of the dish. When it comes to the forest mushrooms, we give free rein to our forager, Joona.

He knows the best mushroom-picking spots, keeping us stocked with a seasonal selection changing throughout the autumn. Besides wild mushrooms, we use oyster mushrooms from Helsieni, who grow their mushrooms on spent coffee. The mushrooms are fried and grilled, then glazed with spent coffee for depth.

Then the sauce. This is a nice example of our full-circle cooking, making use of the corn cobs! The cobs are dried and ground into a powder, adding a toasted note to the sauce, which we finish with fermented shiitake.

08/09/2026

Brown butter ice cream, crispy waffle and caramelised pineapple

Not long ago, we met a local pineapple cutter in Helsinki whose process leaves a surplus of pineapple on the skins and cores. Since then, we’ve found many uses for them in our kitchen.

This time we cut the pineapple into small cubes, caramelised it and flambéed it to bring out its tropical fruitiness while adding depth. The pineapple is paired with a scoop of browned butter ice cream and crème pâtissière.

On the side, we have our sourdough waffle, fried until crisp and glazed with reduced pineapple caramel to tie the dish together.

02/09/2026

Marinated cherry tomatoes, crayfish gazpacho and raspberries

We build this tomato dish around the best Finnish tomatoes from Svarfvars farm. 

The tomatoes are lightly marinated with sugar kelp and lemon thyme oil to keep their fresh character and paired with a punchy tomato-blackcurrant ketchup and crayfish gazpacho.

The crayfish brings out the umami of the tomato in the gazpacho adding a bit of gentle sweetness. We always use local, responsibly sourced crayfish, opting for the ones that a little too imperfect to serve whole, but full of flavour, giving depth to the dish.

We add a drizzle of smoked tomato and crayfish oil making use of tomato trimmings and crayfish shells and finish the plate with some fresh Finnish raspberries which we get from Mattsonin Marjatila.

Now on the menu

26/08/2026

Pasture-raised chicken with hazelnut satay and morels

A dish from our new menu! As a part of our full-circle cooking, we source our chicken whole from in Siuntio. Tuiskula’s chickens spend their days in mobile outdoor tents that move across the pasture. It gives the birds space to roam, eat grass, and naturally fertilise the soil.

When we cook with poultry we only use the whole bird. Currently the chicken is featured on the plate in several ways: 

• Breast - salted & marinated with koji and honey, before stored to dry age for two-days. Then we bask it with hot oil until crispy. We finish cooking it in the oven and sent it off through the grill.
• Tenderloin - lightly poached in a flavoured butter sauce until cooked.
• Wings - trimmed, deboned and stuffed with seasonal vegetables. Then we grill and glaze them with our black walnut glaze.
• Legs - cooked confit and glazed with caramelized onion and reduced chicken stock.
• Hearts & gizzards are marinated before finished on the grill and brushed with meat stock.

To complete the full circle, we use the bones for stock and the chicken fat for cooking — in this case to fry the morel mushrooms in.

19/08/2026

What we’ve been cooking during menu four

Still on the menu for a couple of days before we switch to something new next week

13/08/2026

New potatoes, root vegetable XO, and miso whey sauce

A plate all about umami with the humble potato in the leading role, paired with notes of goose, miso, and spent coffee.

The potatoes are boiled and brushed with a glaze made from goose bones and browned butter. We add toasted sourdough crumbs for crunch followed by a drizzle of spent coffee oil. Alongside, a dollop of vegetable trimming XO, spiced with roasted goose liver cooked in sweet wine.

To finish, we spoon over a miso whey foam and a generous grating of pumpkin katsuobushi on top for a gentle smokiness.

Plate by

06/08/2026

Pastry ice cream, marinated strawberries, and spent coffee caramel

For us, it’s hard to imagine Finnish summer without strawberries. They take centre stage in our current dessert, paired with pastry ice cream and spent coffee caramel.

The ice cream begins with leftover pastries collected from nearby bakeries. We toast them in browned butter before gently infusing them into whole milk, then finish with a little more browned butter and a pinch of salt. The result is rich and toasty while still keeping the freshness that whole milk brings.

Alongside, strawberries marinated in grilled strawberry syrup. The plate is finished with a caramel made from spent coffee grounds and a touch of coffee kombucha, bringing a gentle bitterness to tie everything together.

30/07/2026

A side shaped by the season

Winter asks us to be inventive with a smaller selection of fresh produce. Summer is the opposite. For a short moment, there’s an abundance of vegetables, herbs, and roots, and we try to give as many of them a place on the menu as we can.

Our vegetable side changes from day to day, depending on what’s at its best. Some vegetables are served fresh, others spend a little time on the charcoal grill. We finish them with a few flavourful accents and our herbal pil pil for dipping.

The changing plate also lets us work with small-scale growers who harvest in small quantities. If today’s harvest is a hundred radishes, they’ll be on the menu. When they’re gone, we’ll move on to whatever comes next.

It’s a simple way for us to let the season decide what’s on the plate

29/07/2026

Three picks from our current house drink list

Strawberry margarita – a combination of Finnish summer strawberries and rose quince, balancing sweetness with fresh acidity. We finish it with our take on Mexican-style tajín, using chocolate habanero for a gentle heat.

Nettle lemonade – a refreshing cold infusion of Finnish nettle and rose quince, based on a recipe from our farmer .wichmann

Lilac lemonade – made from fresh lilac flowers hand-picked at the beginning of summer and topped with sparkling soda.

Osoite

FredrikinKatu 22
Helsinki
00120

Aukioloajat

Tiistai 17:30 - 23:00
Keskiviikko 17:30 - 23:00
Torstai 17:30 - 23:00
Perjantai 17:30 - 23:00
Lauantai 17:30 - 23:00

Puhelin

+358401639313

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