The COLIMA table by Nora Flames is an outdoor gas table-heater designed to create a comfortable heat source and a visually spectacular gathering point on terraces and in gardens. It offers 16 kW of thermal power and is made of GRC composite for high weather resistance. It is not a cooking device: it is designed for warmth and ambience, not for cooking.
🔧 Materials and construction
The body is made of high quality GRC composite, with the pigment integrated into the mass to help conceal wear and tear. The burner uses 304 stainless steel with internal channels that distribute the flame stably even in a breeze.
⚙️ Outstanding features
Integrates manual piezo ignition with power regulation to adjust the flame height on the fly. It works with LPG gas and can be converted to natural gas by means of an optional kit. Supplied with hose and cylinder head and, depending on the distributor, can include volcanic stone and cover.
🔥 Performance and efficiency
Its 16 kW output guarantees a remarkable heat output for outdoor living areas. The stable combustion provides immediate comfort and a lively, even flame.
🧩 Design and aesthetics
With a diameter of Ø106 cm and a height of 40 cm, its round silhouette creates a central “crater” with a lava bed that enhances the flames and functions as a perimeter side table. The sculptural presence turns the terrace into a warm and contemporary lounge, both in Black and Grey.
🧳 Compatibilities and accessories
Accepts windbreak glass for air days, set of decorative logs, firebox cover or hose protector. LPG→GN conversion kit available if your installation is natural gas, extending its versatility.
🍽️ Styles of use (non-cooking) and ambience
COLIMA is designed for ambient heat, not for cooking or resting utensils on the burner. It shines in after-work, informal dinners or autumn after-dinners, providing warm light and conversation around the fire. If you want to integrate food or drink, prepare everything separately (separate barbecue or outdoor kitchen) and enjoy by the table.
🛡️ Safety and ease of use
The manual piezo ignition with flame regulation makes operation intuitive. Respect distances to combustible materials, add windproof glass in windy areas and never use the table as a grill. Always supervise the installation when it is in operation.
🌦️ Applications beyond
Ideal for hospitality (lounge areas, rooftops, waiting areas), hotels and housing as a point of visual and thermal comfort in warm or cold seasons. Its minimalist aesthetic can be integrated into landscaping and outdoor design projects in a modern or natural style.
Use and Maintenance
To keep COLIMA safe, efficient and looking impeccable season after season, it is advisable to follow a simple routine: choose a suitable location, connect the gas correctly, operate the ignition calmly and protect surfaces and components when not in use. Below is a clear and repeatable plan.
Start-up (step by step)
- Place the table outdoors on a stable surface, observing safety distances.
- Connect the hose and head to the LPG cylinder in accordance with local regulations.
- Open the cylinder valve.
- Hold down the control knob and activate the piezo until ignited; adjust the flame.
- Place the windscreen glass if there is a breeze.
Responsible use
- Never use the table for cooking.
- Avoid covering the burner or moving the table when hot.
- Do not use accelerants or place objects on the flame.
- Always supervise the installation when in operation.
Regular maintenance
- Check the hose and connections for possible leaks (soapy water).
- Clean the GRC body with a soft cloth and warm water; avoid abrasives.
- Shake or wash the volcanic stone if it accumulates dust, allowing it to dry before relighting.
- Protect with a cover when not in use and consider a cylinder cover for a cleaner finish.
Recommended accessories
- Windshields for flame stability.
- LPG→NG kit if there is a natural gas connection.
- Set of decorative logs and cylinder cover to complete the set.
Use and Maintenance
To keep COLIMA safe, efficient and looking impeccable season after season, it is advisable to follow a simple routine: choose a suitable location, connect the gas correctly, operate the ignition calmly and protect surfaces and components when not in use. Below is a clear and repeatable plan.
Start-up (step by step)
- Place the table outdoors on a stable surface, observing safety distances.
- Connect the hose and head to the LPG cylinder in accordance with local regulations.
- Open the cylinder valve.
- Hold down the control knob and activate the piezo until ignited; adjust the flame.
- Place the windscreen glass if there is a breeze.
Responsible use
- Never use the table for cooking.
- Avoid covering the burner or moving the table when hot.
- Do not use accelerants or place objects on the flame.
- Always supervise the installation when in operation.
Regular maintenance
- Check the hose and connections for possible leaks (soapy water).
- Clean the GRC body with a soft cloth and warm water; avoid abrasives.
- Shake or wash the volcanic stone if it accumulates dust, allowing it to dry before relighting.
- Protect with a cover when not in use and consider a cylinder cover for a cleaner finish.
Recommended accessories
- Windshields for flame stability.
- LPG→NG kit if there is a natural gas connection.
- Set of decorative logs and cylinder cover to complete the set.
Use and Maintenance
To keep COLIMA safe, efficient and looking impeccable season after season, it is advisable to follow a simple routine: choose a suitable location, connect the gas correctly, operate the ignition calmly and protect surfaces and components when not in use. Below is a clear and repeatable plan.
Start-up (step by step)
- Place the table outdoors on a stable surface, observing safety distances.
- Connect the hose and head to the LPG cylinder in accordance with local regulations.
- Open the cylinder valve.
- Hold down the control knob and activate the piezo until ignited; adjust the flame.
- Place the windscreen glass if there is a breeze.
Responsible use
- Never use the table for cooking.
- Avoid covering the burner or moving the table when hot.
- Do not use accelerants or place objects on the flame.
- Always supervise the installation when in operation.
Regular maintenance
- Check the hose and connections for possible leaks (soapy water).
- Clean the GRC body with a soft cloth and warm water; avoid abrasives.
- Shake or wash the volcanic stone if it accumulates dust, allowing it to dry before relighting.
- Protect with a cover when not in use and consider a cylinder cover for a cleaner finish.
Recommended accessories
- Windshields for flame stability.
- LPG→NG kit if there is a natural gas connection.
- Set of decorative logs and cylinder cover to complete the set.
“Citrus & Ginger on the Cold Grill”
A sparkling, aromatic, non-alcoholic drink that combines the natural sweetness of citrus fruits with the elegant spiciness of ginger. It is designed to be enjoyed around the COLIMA table without bringing liquids close to the flame: prepare everything in the kitchen or outdoor bar and serve away from the fire. Light, refreshing and perfect for toasting on long evenings.
Ingredients (for 4 tall glasses)
Express ginger syrup
- 120 ml hot water (not boiling)
- 40 g fresh ginger, peeled and thinly sliced
- 2–3 tablespoons honey (adjust to taste)
Drink
- 400 ml freshly squeezed orange juice (strained)
- 30–40 ml lime juice (to taste)
- 500 ml very cold sparkling water
- 4–6 strips of orange peel (without the white part)
- 4 sprigs of fresh rosemary
- Large ice cubes (or “rocks”)
Optional (spritz/adult version)
- 200 ml cava/prosecco or 80 ml gin (replace part of the sparkling water)
Steps
- Prepare the syrup (5–10 min)
- Mix the hot water with the ginger and honey in a sturdy bowl or jug.
- Stir for 30–60 seconds until the honey dissolves; leave to infuse for 8–10 minutes.
- Strain and cool to room temperature. Set aside in a cool place.
- Mise en place of citrus fruits
- Squeeze the oranges and lime; strain to remove pulp and obtain a clean texture.
- Peel strips of orange with a peeler, avoiding the white part.
- Base mixture
- In a large jug with 6–8 ice cubes, combine the orange juice and lime juice.
- Add 60–80 ml of ginger syrup (start with a little, taste and adjust).
- Gently stir in the very cold sparkling water to maintain the bubbles.
- Spritz version: replace some of the sparkling water with cava/prosecco.
- Adult version: add the gin and top up with sparkling water.
- Flavour and serve
- Place large ice cubes in each glass.
- Divide the mixture between the glasses and, just before serving, squeeze each strip of orange peel over the surface to release the oils and leave it in the glass.
- Take a sprig of rosemary, tap it lightly between your hands to release the aroma and place it in the glass as a garnish.
- Final adjustment and presentation
- Taste: if you want more spice, add an extra teaspoon of ginger syrup; if you prefer it drier, add an extra splash of lime.
- Serve immediately and keep the refill jug on ice, away from the heat of the table.
Pro tips
- Large ice cubes melt more slowly and maintain the bubbles.
- Syrup ahead of time: it will keep for 3–4 days in the refrigerator in a sealed jar.
- Without honey: use simple syrup (100 ml water + 100 g sugar dissolved) and add 1–2 extra slices of ginger when infusing.
“Citrus & Ginger on the Cold Grill”
A sparkling, aromatic, non-alcoholic drink that combines the natural sweetness of citrus fruits with the elegant spiciness of ginger. It is designed to be enjoyed around the COLIMA table without bringing liquids close to the flame: prepare everything in the kitchen or outdoor bar and serve away from the fire. Light, refreshing and perfect for toasting on long evenings.
Ingredients (for 4 tall glasses)
Express ginger syrup
- 120 ml hot water (not boiling)
- 40 g fresh ginger, peeled and thinly sliced
- 2–3 tablespoons honey (adjust to taste)
Drink
- 400 ml freshly squeezed orange juice (strained)
- 30–40 ml lime juice (to taste)
- 500 ml very cold sparkling water
- 4–6 strips of orange peel (without the white part)
- 4 sprigs of fresh rosemary
- Large ice cubes (or “rocks”)
Optional (spritz/adult version)
- 200 ml cava/prosecco or 80 ml gin (replace part of the sparkling water)
Steps
- Prepare the syrup (5–10 min)
- Mix the hot water with the ginger and honey in a sturdy bowl or jug.
- Stir for 30–60 seconds until the honey dissolves; leave to infuse for 8–10 minutes.
- Strain and cool to room temperature. Set aside in a cool place.
- Mise en place of citrus fruits
- Squeeze the oranges and lime; strain to remove pulp and obtain a clean texture.
- Peel strips of orange with a peeler, avoiding the white part.
- Base mixture
- In a large jug with 6–8 ice cubes, combine the orange juice and lime juice.
- Add 60–80 ml of ginger syrup (start with a little, taste and adjust).
- Gently stir in the very cold sparkling water to maintain the bubbles.
- Spritz version: replace some of the sparkling water with cava/prosecco.
- Adult version: add the gin and top up with sparkling water.
- Flavour and serve
- Place large ice cubes in each glass.
- Divide the mixture between the glasses and, just before serving, squeeze each strip of orange peel over the surface to release the oils and leave it in the glass.
- Take a sprig of rosemary, tap it lightly between your hands to release the aroma and place it in the glass as a garnish.
- Final adjustment and presentation
- Taste: if you want more spice, add an extra teaspoon of ginger syrup; if you prefer it drier, add an extra splash of lime.
- Serve immediately and keep the refill jug on ice, away from the heat of the table.
Pro tips
- Large ice cubes melt more slowly and maintain the bubbles.
- Syrup ahead of time: it will keep for 3–4 days in the refrigerator in a sealed jar.
- Without honey: use simple syrup (100 ml water + 100 g sugar dissolved) and add 1–2 extra slices of ginger when infusing.
“Citrus & Ginger on the Cold Grill”
A sparkling, aromatic, non-alcoholic drink that combines the natural sweetness of citrus fruits with the elegant spiciness of ginger. It is designed to be enjoyed around the COLIMA table without bringing liquids close to the flame: prepare everything in the kitchen or outdoor bar and serve away from the fire. Light, refreshing and perfect for toasting on long evenings.
Ingredients (for 4 tall glasses)
Express ginger syrup
- 120 ml hot water (not boiling)
- 40 g fresh ginger, peeled and thinly sliced
- 2–3 tablespoons honey (adjust to taste)
Drink
- 400 ml freshly squeezed orange juice (strained)
- 30–40 ml lime juice (to taste)
- 500 ml very cold sparkling water
- 4–6 strips of orange peel (without the white part)
- 4 sprigs of fresh rosemary
- Large ice cubes (or “rocks”)
Optional (spritz/adult version)
- 200 ml cava/prosecco or 80 ml gin (replace part of the sparkling water)
Steps
- Prepare the syrup (5–10 min)
- Mix the hot water with the ginger and honey in a sturdy bowl or jug.
- Stir for 30–60 seconds until the honey dissolves; leave to infuse for 8–10 minutes.
- Strain and cool to room temperature. Set aside in a cool place.
- Mise en place of citrus fruits
- Squeeze the oranges and lime; strain to remove pulp and obtain a clean texture.
- Peel strips of orange with a peeler, avoiding the white part.
- Base mixture
- In a large jug with 6–8 ice cubes, combine the orange juice and lime juice.
- Add 60–80 ml of ginger syrup (start with a little, taste and adjust).
- Gently stir in the very cold sparkling water to maintain the bubbles.
- Spritz version: replace some of the sparkling water with cava/prosecco.
- Adult version: add the gin and top up with sparkling water.
- Flavour and serve
- Place large ice cubes in each glass.
- Divide the mixture between the glasses and, just before serving, squeeze each strip of orange peel over the surface to release the oils and leave it in the glass.
- Take a sprig of rosemary, tap it lightly between your hands to release the aroma and place it in the glass as a garnish.
- Final adjustment and presentation
- Taste: if you want more spice, add an extra teaspoon of ginger syrup; if you prefer it drier, add an extra splash of lime.
- Serve immediately and keep the refill jug on ice, away from the heat of the table.
Pro tips
- Large ice cubes melt more slowly and maintain the bubbles.
- Syrup ahead of time: it will keep for 3–4 days in the refrigerator in a sealed jar.
- Without honey: use simple syrup (100 ml water + 100 g sugar dissolved) and add 1–2 extra slices of ginger when infusing.
