Mozzarella fans rejoice! Obicà has re-opened their Soho location with a brand-new contemporary look after closing earlier this 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 typical of Italian piazzas and arcades. Solid wood tables and chairs with well-defined texture and grain is accompanied by greenery to warm and bring a cosmopolitan feel to the space. The vibe was cosy whilst elegant – which reflects the menu.
The ingredient led Italian brand, Obicà champions the celebrated staple in Italian cuisine, Mozzarella di Bufala Campana DOP, putting it in its endless varieties at the centre of their menus across the world. At Poland Street, 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. Stracciatella and burrata from Puglia as well as ricotta di bufala feature on the menu.
We started with the Prosciutto, smoked salmon and roasted vegetables which were perfect with the herby, salty focaccina. For our main course, we went with what the Italians know best and devoured the tagliolini with porcini mushrooms and sausage and the lasagna with beef ragu. Both were utterly delightful, full of flavour and very filling.
Finally, we completed our meal with the frangipane almond tart with vanilla mascarpone and (quite honestly) the best tiramisu we have ever eaten!
The rest of the menu comprises of pizza, salads, meats, and fish where the finest ingredients are at the front and centre of each dish. Their pizza 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. 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. The Obicà menu is completed with a mouth-watering dessert list that includes ricotta di bufala cake with marron glace caramel and torta caprese with ice cream.
Outside of the delicious food, the staff were very welcoming, friendly and helpful. The restaurant wasn’t full (we did go on a Monday evening) which allowed us to talk to the team and get to hear more about the origins of the ingredients and the making of the receipes.
We highly suggest paying Obicà Poland Street a visit – you won’t leave disappointed or hungry!
For reservations click here.
