Mozzarella aficionados will love Obicà. Situated on Poland Street, in the heart of Soho this bustling, Mozzarella bar is dedicated to this classic Italian staple. I recently visited mid-week to sample their new summer menu.
The restaurant has recently undergone a major refurbishment. Set across two floors, Obicà is casual and contemporary. Lots of exposed brick walls and metal combine modern elements with rustic touches. A large bar and open kitchen run the length of the restaurant and add to the whole dining experience, providing a lively backdrop to your aperitivo. With a cosy heated terrace its perfect for sipping an Aperol and enjoying alfresco dining during the summer.
Now, let’s talk about the star of the show—the food. Obicà specialises in mozzarella, and their commitment to using fresh, high-quality ingredients is evident in every dish. While the menu is centred around showcasing this humble cheese it also includes a delightful fusion of traditional Italian cuisine with innovative twists. The staff here are passionate about what they do and take pride in delivering an exceptional experience. From the moment I arrived, I felt welcomed and well-cared for. The staff were knowledgeable about the menu, readily offering suggestions and ensuring that each course was delivered promptly and presented beautifully. My waiter insisted I try their mozzarella special, a selection of varieties from a classic buffalo to a unique smoked mozzarella infused with herbs. Each bite was a burst of creamy goodness that highlighted the excellent quality of the cheese I’d recommend a couple of small plates to switch it up a bit from just cheese. The Prosciutto Crudo di Parma DOP aged 24 months and Bresaola di Chianina IGP perfectly complimented the velvety, rich ricotta di bufala. I’d also order the octopus, it’s tender, succulent and was cooked to perfection.
The wine list features a variety of Italian labels, expertly curated to enhance the flavours of the dishes. Our waiter recommended a Sereole Soave, with a floral bouquet and overtones of elderflower and citrus, it was perfectly paired with our starter.
The rest of the menu comprises of pizza, pasta, salads, meats, and fish where the finest ingredients are at the front and centre of each dish. I opted for a ‘Nduja pizza and in typical Italian style it was fabulous. The pizza here is prepared with flour from Molino Paolo Mariani and sourdough yeast left to rise for 48 hours before being stone baked and topped with organic tomato and fresh ingredients from some of the best suppliers in Italy. My date went for the Cacio E Pepe, Obicà’s pasta is produced in Gragnano with the finest of Italian durum wheat before being bronze drawn and dried using the traditional Cirillo method. We were far too stuffed to have a desert, but the menu is full of delicious options that includes traditional tiramisù, Ricotta di Bufala and lemon cake and torta caprese with ice cream.
Whether you’re a fan of mozzarella or simply seeking a memorable dining experience, this restaurant is a must-visit.
Comments are closed.