Obicà celebrates 10 years

Mozzarella aficionados Obicà reopened its Soho location in March with a brand-new contemporary look after closing in February. Having first opened on Poland Street in 2013, the restaurant has undergone a major refurbishment, putting customer experience at the forefront.

The new space, by Labics Architecture Studio, brings industrial materials such as brick, metals and other outdoor materials together to create an informal atmosphere that’s typical of Italian piazzas and arcades. Solid wood tables with well-defined texture and grain are accompanied by greenery to warm and bring a cosmopolitan feel to the space.

Inside, the restaurant can host up to 120 people seated whilst a cosy terrace of 24 covers is heated throughout the colder months.

The ingredient-led Italian brand champions the celebrated staple in Italian cuisine – Mozzarella di Bufala Campana DOP – putting it in its endless varieties at the centre of all menus across the world. In the Poland Street location, the menu comprises of a Mozzarella Bar where diners can choose from either the classic or smoked mozzarellas, as well as in bocconcini “bites” format all produced exclusively with buffalo milk following the regulations of Mozzarella di Bufala Campana DOP.

We recommend choosing from the Degustanzioni section of the menu so where you can select a sharing board. Since Mozzarella is at the forefront of all the ingredients here, the Mozzarella Bar Experience is a must-try. With this you will get a delicious choice of two types of Mozzarella (we recommend the smoked and the Burrata), as well as Salame Piacentino DOP, Bresaola di Chianina IGP, Prosciutto Crudo di Parma DOP, Ventricina del Vastese,
Bruschetta with Pomodorini del Piennolo del Vesuvio DOP and Fresh Oregano, Sun-dried Tomatoes, Roasted Artichokes in Olive Oil, Sicilian Aubergine Caponata, Red Pepper Hummus, Basil Pesto and Focaccina Origano.

Obicà has recently launched an exciting new summer menu, which features a range of mozzarellas, fresh from the green plains of Campania and endowed with the special Protected Designation of Origin label, alongside Stracciatella and Burrata
from Puglia in Southern Italy.

A selection of small plates have been expertly curated to perfectly
match the flavour profiles of the soft, fresh cheeses, and include 24-month air-cured Prosciutto Crudo di Parma DOP; Grilled Octopus with Burrata, Italian gazpacho, toasted breadcrumbs and capers; and Bruschetta with Stracciatella, Pan Seared Prawn, Marinated Courgette and Lemon Zest.

The pizzas and pasta dishes here are superb; we’re particularly fond of the former. The ‘Nduja with organic tomato, stracciatella, basil Grana Padano DOP is delicious, while the Prosciutto Di Parma is a classic favourite, coming with Mozzarella di Bufala, organic tomato and rocket.

In true Italian style, the Secondi follows and the summer menu includes twists on classic Italian favourites such as Vitello Tonnato with Veal, Tuna Sauce, Fried Caperberries, Datterini Tomatoes Confit and Rocket, and the Polpo Burger with Grilled Octopus, Stracciatella, Fried Courgette, Balsamic Vinegar Reduction and Baby Potatoes with Parsley.

To finish, alongside the regular menu selection of
homemade Dolci, including Tiramisù, and Torta di Capri (flourless chocolate and almond cake with Italian gelato), will be a Coconut Panna Cotta with caramelised peach and vanilla crumble.