Throws away nothing!
Nokka refuses to give up the fight against food waste. Nothing is thrown here! Peels from the carrots are fried, leftover vegetables are fermented, and fruit pits and leftover fish skin are dried. The kitchen works with whole animals, which are usually either game caught by the head chef himself or lambs from organic farmers in the local area. The gastronomy is close to nature, rustic, and revolves entirely around high-quality ingredients. Nokka also devotes a lot of time to social sustainability — the employees. A working day is 7.5 hours long, and any overtime is always compensated.
• Takes staff on inspirational trips
• Goes to great lengths to use all of the ingredients in a creative way
• Serves game meat, often hunted and caught by the head chef
• Buys whole animals, such as organic lamb