Restaurant Nolla

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

Tue-Sat from 17.30
(271)

11/06/2026

Grilled pike-perch, celeriac som tam and fermented ginger sauce

We receive our fish whole and always try to make use of every part. Currently we’re cooking with pike perch and serving it as a collection of small plates, each built around a different cut.

The main plate features the loin, grilled over charcoal to keep it juicy and served with a fermented ginger sauce made from pickled ginger, fish gelatine, and butter. We top it with a beef fat glaze to add richness, while nasturtium oil brings a peppery kick.

Alongside, a som tam-inspired salad of celeriac and carrot. Instead of papaya, we use roots from the season, dressing them with fermented melon sugar, garlic, chili, rose quince, mint oil, and coriander.

The collars are grilled and glazed with bread miso and black walnut, turning sticky, sweet, and sour over the fire. The head becomes a rillette on a fish bone cracker, while the belly is turned into a terrine wrapped in nasturtium leaf.

Still on the menu for a couple more nights before we close for our summer break after this Saturday.

08/06/2026

Smoked sourdough pasta, confit salsify, and white bean miso foam

Sourdough pasta is something we keep coming back to at Nolla. This time, we took it in a slightly different direction and smoked the bread before drying and turning it into flour for the dough, giving the pasta an even deeper flavour.

The pasta comes served with confit salsify and a goose liver XO. The base of the XO is made from vegetable trims that are dried and slowly cooked in oil to draw out their flavour. Right at the end, we fold through pan-fried goose liver, adding richness and depth.

To finish, we spoon over a light whey foam flavoured with white bean miso. It’s the first miso we’ve made at Nolla, using beans Albert brought from his hometown in Catalonia. After months of waiting, we’re very happy with how it turned out and excited to have it on the menu

P.s. We’ll be taking a short summer break after this week — there’s still a couple of tables open for booking if you’d like to drop by for a meal before that!

28/05/2026

Roasted kelp ice cream, cured raspberries, and berry infusion

A dessert with just four elements: roasted kelp ice cream, sugar-and-salt cured rhubarb and raspberries, a red berry infusion, and toasted kelp oil.

The fruit is cured the way we’d cure fish, drawing out savoury, salty, almost liquorice-like notes from the raspberries. The infusion is made from raspberries, rhubarb, sour cherries, and other red berries, using trims that don’t make it to the plate. To finish, we add a drizzle of toasted kelp oil to echo the kelp in the ice cream.

Fresh and light, with a gentle savoury edge.

21/05/2026

Asparagus, sea lettuce, and berry leche de tigre

We usually open with a fish crudo, but this time spring vegetables take the lead. New season asparagus from Åland, thinly sliced marinated kohlrabi, pickled white strawberries, and olive brine jelly made from surplus brine we collect from our neighbours. Everything sits on a base of sea lettuce cream.

To finish, a pour of currant leche de tigre for something crisp and bright, mizuna oil, blackcurrant wood oil, and a spoonful of pickled jalapeño and lemon granita.

12/05/2026

Potato skin ice cream, THIC cracker, and hazelnut dressing

From our new menu, served starting from today.

A dessert built around potato skins left over from the potato purée on our previous menu. W collected around 17 boxes of skins and wanted to find a way to make the most of them.

We toast the skins and infuse them into milk before making the ice cream base, giving it a deep, nutty flavour. The ice cream is layered mille-feuille style with different crisp elements: a potato skin crisp made from the dehydrated skins after infusion, a THIC tuile, and a frozen shard of melted THIC. To finish, a drizzle of hazelnut shell oil.

A nutty dessert with a small nod to a certain Italian chocolate spread, reinterpreted through the humble potato skin.

08/05/2026

What we’ve been cooking during menu two

Still available today and tomorrow before we’re back next week with a new set of seasonal dishes

05/05/2026

Fruit Stone Sour — an ode to fruit stones, rather than stone fruit. Inspired by the Godmother cocktail.

Our winter menu plum chutney left us with stones still clinging to plenty of fruit, so we packed them into vodka and let them macerate for several months. The same treatment with cherry pits gave us something that drinks like amaretto, but with a playful fruity lift.

We add quince juice for acidity, shake it hard, and finish with an aquafaba meringue coin.

Not officially on the menu yet, but ask our bar team nicely and they’ll shake you one.

21/04/2026

Ingredient highlight: smoked ginger

A simple method that shifts the flavour palette entirely. What starts bright and citrusy turns savoury and smoky, while still holding onto its gentle floral heat.

The process is straightforward. We grill the ginger, let it take on smoke above the coals, then dry it slowly until it’s ready to grate. From a familiar ingredient, you get something with a completely different character.

Currently served with our grilled pike crudo paired with black walnut ponzu.

19/04/2026

Recipe: Smoked ice cream

We get asked for our ice cream recipe pretty much every week, so here it is!

First up in our next newsletter: a basic ice cream recipe and a smoked milk edition.

Sign up via the link in our bio.

16/04/2026

Golden beet, rose quince, and fermented melon vinaigrette

A spicy take on tutti frutti, built around golden beets.

We work with golden beets from Majvik, roasted, peeled, and slowly dehydrated. While drying, we brush them with multiple layers of glaze made from beet skins and vinegar, then finish them in a quince dressing to bring out the fruity profile.

Around this, a mix of preserves: blackened melon, preserved quince paste, and a dressing made with fermented pumpkin and melon seeds (the flavour reminds us of miso with a nice touch of freshness). We continue with blood orange paste from preserved skins from softened with enzymes and spiced with ají amarillo, along with pickled jalapeño, green tomatoes, and quince for acidity and brightness.

We finish the plate with fermented melon dressing, rose quince, and a drizzle of wasabino oil.

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

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+358401639313

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