Restaurant Nokka

Hand- picked, clean, and high- quality raw materials form the starting point for the Kitchen Manager Markus Maulavirta.

Arctic charr from Pyhämaa are used at Nokka's kitchen, because the restaurant is well acquainted with their farming and has learned to trust the quality. When the duck come from Alhopakka, wild fish from fishermen the restaurant's personnel know, and poleti from familiar gatherers, lamb from Bovik in Snappertuna, and the snails from Porvoo, the good food becomes even more tasty and of higher quality.

The kitchen can trust that the fish has been gutted right after it has been lifted from the water, the game has been shot expertly, the potato varieties have been selected, sorted, and test- boiled hundreds and hundreds of times. It is also just as important to trust the supplier, the freshness, and high quality of imported products.

The friendly, skilled personnel and the tasty food create a combinition which can can be recommended to everyone.

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Contact Information

Restaurant Nokka
Kanavaranta 7
00160 Helsinki

Tel. +35896877330

http://rr.ravintolaopas.net/nokka