We offer inventive dishes with a focus on local, organic ingredients. Our cuisine combines our Southern European roots with the best Finnish ingredients of the season, such as local meats and fish.
It is important to us that our drinks are also produced with respect for the environment, which is why we only offer drinks produced in accordance with the principles of sustainable development at Nolla. We focus on quality wines, selected in collaboration with passionate small producers. We also proudly offer domestic microbrewery beers.
Vegetarian and vegan meals are always available upon request. Kindly inform us in advance of dietary restrictions and allergies to allow our chefs time to accommodate your request.
4 courses – 59
5 courses – 69
The seasonal four/five course menu consists of bread, two/three starters, a main course and dessert chosen by the kitchen.
Change and influence:
Meat of the season for main course 8
Cheese board 6
Wine recommendations 51 / 59
Mixed recommendations 40/50
Non-alcoholic recommendations 30 / 37
* We are happy to accommodate allergies and special diets
Pike perch crudo 15
smoked paprika and blood orange leche de tigre
Roasted carrots 14
redcurrants and caramelised garlic pil pil (v)
Lamb tartare 16
garlic scapes and cured egg yolk
Deep-fried potato pasta 15
brown butter and smoked pike roe
Nolita’s bread 5
Catch of the day 33
grilled cabbage and roasted kelp-butter sauce
Grilled king oyster mushroom 29
THIC™ and fermented shiitake mushroom sauce (v)
Roasted goose 38
parsnip fondant and sage sauce
Milk bread ice cream 14
hazelnut praline and artichoke cremeaux
Pineapple ice cream 13
fresh meringue and rose quince cake (v)
(v)=vegan
