For the past few months we’ve been talking to our friends from Finland about the hottest topic in food sustainability: zero waste. On Valentine’s Day (and the following night) we would love to let you taste the result. We’re teaming up with Helsinki’s Restaurant Nolla for a culinary challenge: to craft a six-course dinner without waste. We warmly welcome you to join us and partake in a truly guilt-free extravaganza.
In Finnish, "nolla" means zero. Restaurant Nolla was the first zero-waste restaurant to open in the Nordic countries. Ever since, they’ve been examining what it means to be sustainable for the restaurant industry. Taking an interdisciplinary approach, Nolla works with local suppliers, designers, architects and engineers to rethink waste in all its facets: packaging, water, energy, and of course, food.
Chef Albert Franch Sunyer, one of Nolla's founding fathers, will be our guest chef for this special dinner. Before working at Nolla, Albert worked at restaurants such as the Michelin-starred Angle Restaurant in Barcelona and Restaurant Grön, Helsinki's Restaurant of the Year 2017. We’re excited to have Albert share his expertise for two nights to cook a delicious and decadent culinary experience, with zero waste.
Zander Pil Pil
Micro herbs and chicken crisp salad
Venison and berries
Fermented ancient grains, mushroom and kale
Koji marinated chicken and pickled roots
Pear and spent grain
*A vegetarian menu is available on advanced request (A vegan menu is not possible on this occassion)