Nolla has a lot to tell and share; both in the kitchen and front of the house, there is a great deal of knowledge and many valuable experiences. Everything is communicated in Nolla’s well-written guidelines, which should be obligatory reading for all restaurateurs and chefs. They have a determined attitude toward food waste. There are no bins at the restaurant (excluding toilet bins for guest sanitary items). Single-use plastic is strictly prohibited. No use of plastic packaging, vacuum bags, or cling film is allowed in the kitchen. Due to the enormous carbon footprint, no siphon usage is allowed. Nolla only works with producers and suppliers who agree to take back and reuse the containers used for delivery. Gastronomically, they have taken a big step in the right direction; the dishes are still simple and clean, but the flavors are more elevated and more mature than before.