Ravintola Nokka: Food with thought
A popular culinary hotspot for locals and visitors alike, Restaurant Nokka is located by the Baltic Sea in Helsinki’s charming neighbourhood of Katajanokka. The head chef, Ari Ruoho, shares with Scan Magazine what makes this gastronomic flagship such an unmissable spot.
TEXT:MARIA PIRKKALAINEN | PHOTOS: RESTAURANT NOKKA
When you dine at Restaurant Nokka, you always know what to expect: whether it’s the fact that the food is absolutely delicious or that it’s guaranteed to have been sourced responsibly and locally. Located in the beautiful seaside neighbourhood of Katajanokka in a port warehouse from the 19th century, Nokka is led by head chef Ari Ruoho and committed to serving its customers only the purest seasonal ingredients, sourced as locally as possible. “Whether it’s reindeer meat or vegetables, everything comes from our network of trusted, small suppliers in Finland,” says Ruoho. “We also take extra care to make sure that all our quality meat is sourced from ethical farms that prioritise sustainability.”
Nokka has been pioneering this ideology for nearly 20 years already, with Ruoho being the head chef for a decade now, creating inventive dishes from the different elements of Finnish cuisine. In addition to offering exquisite, top-notch Finnish dishes in a comfortable environment, Nokka also boasts an extensive wine selection.
As we move towards autumn, so too will Nokka. “From September onwards, our seasonal ingredients will feature plenty of flavours from the Finnish forests, such as wild herbs and game meat,” says Ruoho. The next time you visit the beautiful Helsinki, why not pop in for a delightful lunch or dinner?
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