As the winter months settle in and we finally accept that summer is long gone, what could be more idyllic than embracing the season by diving into the Obicà Winter Wonder Menu? And no, I’m not talking about jetting off to Southern Italy. Not at all, because Obicà Mozzarella Bar has brought those flavours right to the heart of London, in the middle of bustling Soho, right on the corner of Poland Street and Great Marlborough Street.
So let us take you on this sensory journey to discover together the authentic flavours of the Obicà Winter Wonder menu.
A Little Introduction
For those who are not familiar with the brand, Obicà Mozzarella Bar is a casual Italian dining concept dedicated to the art of showcasing the finest Mozzarella di Bufala Campana DOP, offering a refined yet relaxed atmosphere where the exceptional quality of this traditional Italian delicacy takes centre stage.
When the first Obicà Mozzarella Bar in the world was opened in May 2004 in Rome, The New York Times proclaimed Obicà as “Rome’s and probably history’s first Mozzarella Bar“.
Since then, Obicà has successfully expanded its presence with locations across Europe, the United States, and Japan, now boasting 20 restaurants in renowned international cities, including Milan, Palermo, New York City, Tokyo and of course, London, Poland Street one being launched in 2013 and recently completely revamped to a more contemporary yet warm look.
The word “Obicà” in the Neapolitan dialect means “right before your eyes” or “here it is”. It’s used to describe something that’s happening at the moment, just like freshly made mozzarella that’s still dripping from its brine. The restaurant’s founder, Silvio Ursini, being from Naples himself, chose the name to reflect the Neapolitan dialect.
The Ambience
As I walked in on a Friday at 7.30 pm, the place was buzzing but it didn’t give a crowded feeling as the venue is very spacious and the big windows facing two main streets give the place continuity onto the vibrant Soho life. The relaxed vibe seemed effortlessly welcoming and had an unpretentious feel about it, attracting a diverse mix of patrons—from local office workers winding down after a day’s work to exploring tourists and everyone in between.
The lovely manager, Valon, welcomed us with a warm friendly smile and showed us to our beautifully elegant dining table at the rear section of the room, next to the window surrounded by tall green potted plants and a lush row of snake plants that added a touch of fresh natural decor to the scene.
A modern and cosy atmosphere is reflected in the warm lighting, wooden furniture, the stylish simple centrepiece lamp on the table and the menus featuring minimalist geometric design patterns with “Obicà” branding in gold and navy.
A large circular mirror mounted on a textured grey brick wall near our table reflects the lively restaurant environment, with a view of the modern sleek bar and guests enjoying their evening. The mirror creates depth and offers a glimpse into the bright and bustling vibe of the restaurant, emphasising its open and welcoming atmosphere. The earthy tones and clean lines reflect a balance of simplicity and sophistication.
The Drinks
After contemplating the cocktails we stick with a choice from the curated wine list that takes you on a journey from Alto Adige to Sicily. We go for the Sicilian Roceno Nero D’Avola DOC by Sibiliana Vini which is subtle and easy to pair, with aromas on the nose like blackcurrant, red fruit and spices. Although if you’re a cocktails fan the menu offers all the Italian Aperol and Campari classics with a celebratory Obicà’s 20th Anniversary list, dedicated to the 6 cities where Obicà restaurants are present in Italy from Milan to Palermo. I am particularly affectionate to Turin, as I used to live there so I would recommend a Torino cocktail, where in the shadow of the Mole Antonelliana, Vermouth reigns supreme.
To Start
So without further due let’s dive into the new winter menu. For two decades, Obicà has been driven by a passion for culinary excellence. Each dish is a tribute to the finest seasonal ingredients, meticulously crafted to highlight the very best of Italian cuisine. The new menu is a true reflection of this commitment to quality and innovation.
The menu is quite generous and offers a diverse selection, featuring eight distinct sections of Italian culinary delights, many of which—unsurprisingly—celebrate the exquisite versatility of the otherwise humble ball of mozzarella. As expected the menu revolves around the main character, the mozzarella, offering a delightful signature selection carefully sourced from local producers in Campania, paired with fresh ingredients.
We immediately notice a small bottle of Guglielmi Monogram Organic Extra Virgin olive oil, reflecting the Italian culinary theme, which we can’t wait to dive into with our starters. Guglielmi’s Monogram Organic extra virgin olive oil is produced by the Guglielmi family in Puglia, made with a blend of Peranzana and Coratina olives, which are native to this part of southern Italy. The combination of these varieties produces an intriguing oil with a smooth, sweet flavour and a spicy, bitter aftertaste.
Our friendly cameriere, Naomi, who’s Italian obviously, helps us to navigate the rich new winter menu, which although it includes some timeless classics, is quite different from your typical Italian place.
We are seduced by the GRAN DEGUSTAZIONE DI MOZZARELLE, which offers a copious tasting of Mozzarella di Bufala, Smoked Mozzarella di Bufala, Burrata and Ricotta di Bufala, served with Baby Spinach, Dates and Walnuts, but for just 2 people it seemed a bit superfluous start of what was already going to be an indulgent calories-rich meal.
We opted instead for a selection of mozzarellas and small plates to share so we ordered the Focaccina Oregano, Bresaola della Valtellina IGP, Sicilian Aubergine Caponata, Smoked Mozzarella di Bufala Campana DOP and the Fried Mozzarella di Bufala Bites with courgette in batter with mustard, which all blended heavenly. I personally never tried smoked or fried mozzarella before so was ready to be surprised and it was indeed a rewarding discovery. The smoked version had a subtle fire-kissed flavour, created through a natural smoking process that elevates the cheese’s creamy texture and rich, savoury taste.
On the other hand, the Fried Mozzarella Bites came in nibble-sized balls lightly breaded and fried to golden perfection, creating a delicious contrast between the crispy exterior and the melted, creamy interior, simply tantalising.
If you are a cheese lover a seasonal addition on the menu to go for is the Selezione di Formaggi, a harmonious trio of exceptional cheeses from Alta Irpinia: the earthy Conzato Calitrano aged in terracotta, Pecorino infused with the richness of Aglianico wine, and the bold Pecorino kissed with black pepper. Accompanied by a medley of rocket, red chicory, toasted almonds, sweet dates, pear mostarda, and crisp crostini, this dish is a testament to Obicà’s unwavering devotion to excellence.
The Mains
Moving forward on the menu to the mains Pasta e Zuppe plates you can’t miss the RICE TORTINO!
Made with Carnaroli rice from Mantua in Lombardy, celebrated for its unparalleled quality, this dish blends the earthy depth of Porcini mushrooms with the luxurious aroma of Black Truffle. Together, they evoke the essence of an Italian autumn, delivering a rich and indulgent seasonal culinary experience.
Also for those colder winter days a comforting favourite returns to the Winter Wonder Menu, the TOMATO SOUP. This simple, light, yet flavourful dish features a true gem from Puglia, the Masseria Dauna Tomatoes, mixed with creamy Stracciatella and served with a Tomato Crisp and Fresh Basil that will surely warm your soul.
And of course, we can’t spell Italian food without the PIZZA!!! But Obicà does pizza differently. Crafted with care, the dough begins with Molino Paolo Mariani type 1 flour and the timeless art of sourdough fermentation. A patient 48-hour rise ensures each pizza emerges as a fragrant masterpiece that makes it highly digestible. My friend Mihaela, who’s a gastronomy enthusiast, had her eyes immediately on the ZUCCA E TARTUFO pizza, another seasonal addition, so we had to go for that. It was indeed a showstopper, featuring the queen of autumn: Pumpkin. Combined with the richness of Black Truffle, the creaminess of Mozzarella Fiordilatte di Agerola, and a garnish of Baby Spinach, It’s an unmissable seasonal delight that promises to captivate your senses.
To End
At this point, there was no way we would have room for dessert but after a description of what makes their Tiramisu special and the new seasonal offering of Hazelnut Panna Cotta, we caved in. The velvety Panna Cotta was paired with a Caramelised Hazelnut Crumble, offering the perfect balance of smoothness and satisfying crunch, grasping the essence of autumn in every bite.
Leaving you with a hearty appetite, we want to thank you for joining us on this small preview journey into the Obicà Winter Wonder Menu so be sure to visit and let yourself be wrapped in the warmth, comfort and authentic flavours of the season.
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All imagery courtesy of Obicà Mozzarella Bar.