Knowledgable and dedicated
“The agenda has never been to stand on the barricades for sustainability but to run a modern restaurant with respect for animals, nature, and the guests.” Even if Sayan Isakson doesn’t advertise his sustainability efforts, there’s still important work going on behind the scenes. At this Asian-influenced restaurant, there is a knowledge and craftsmanship that few can match. The ingredients, the cooking techniques, the flavors, the aesthetics, as well as the personal, warm welcome — at Nour, quality permeates every little detail.
• Well-composed, non-alcoholic menu
• Self-produced, non-alcoholic drinks
• Many local producers
• Use of very little meat and development of umami flavors in new applications
• A menu that follows the seasons