From the White Guide Nordic 2018:
- Address: Kanavaranta 7 F, 00160 Helsinki
- Phone: +358 (0)9 6128 5600
- Web: ravintolanokka.fi
- Seats: 80
- Opening Hours: Mon-Tue 11:30 AM-10 PM, Wed-Fri 11:30 AM-11 PM, Sat 6 PM-midnight
A true taste of Finland
If you continue along the quay, so far that the indistinct signage makes you think you made a wrong turn, you will soon find yourself at the epicentre of Finland’s wild flavours. It’s a rather unexpected location for such an extraordinary restaurant experience, a stone’s throw from the moored cruise liners with their giant smorgasbords. At Nokka they make it clear early on that the kitchen adheres exactly to seasonal variations and is dependent on what they receive from small-scale suppliers, both in terms of animals and vegetables. This sets the tone for the two set menus, one of which is vegan. The first courses look confusingly similar. The omnivore’s dish, smoked pike with its roe, has a strangely delicious saltiness under pickled radishes, brightened up by a bowl of tarragon-laced cucumber salad as ice cold as the ocean outside. On the vegan dish the fish has been replaced by pieces of porcini. The pairing of a six-year-old, oak-barrel-aged, cognac-scented and white grenache from Montsant is more interesting than good. But the non-alcoholic pairing is perfectly on point: a lightly spiced sparkling beverage made of black currant leaves meets a small caramelized onion with browned butter and crispy “muesli”. At Nokka they are proud to have their own fisherman, who has provided the pike for the main course, which has been pan-fried with honour and comes with vegetable “cannelloni” and a potato croquette to suck up the creamy and tart sauce. The passion-fruit-flavoured sauvignon blanc from New Zealand is a fresh exception to the wine list that is primarily dominated by the Old World. Though the food is finely nuanced it’s never pretentious in this former warehouse on the harbour. It’s warm and inviting here, between the brick walls, with a full view of the kitchen where the happy cooks have eschewed knitted hats in favour of baseball caps. The staff are in a really good mood when the dining room is filled with tourists from far away, often from Japan and the United States, sitting side by side with jubilant large family gatherings. Over elderflower granite served in the restaurant’s obligatory carved wooden box we discuss how rare it is at a restaurant of this calibre to find the kind of generosity they exhibit in switching out dishes on the fixed menus. The food odyssey is rounded off with riches from “the land of a thousand lakes” in the form of a milk chocolate with gooseberres...
To read the whole review go to Buy The White Guide Nordic 2018.