Popular Italian Mozzarella Bar Obikà opens its third site next week on Charlotte Street adding to the current Canary Wharf and South Kensington venues with that all important Mozzarella di Bufala arriving three times a week from the artisan producers of Campania.
Made with the nutritious milk of the local water buffalo, Obikà serves the firm and flavourful mozzarella from the Paestum region, a stronger straw-ember smoked affumicata and the sweeter, creamier Stracciatella di Burrata. These can be ordered from the bar paired with prosciutto di Parma, grilled artichokes, and fresh Datterini tomatoes.
From the kitchen come signature dishes such as chilled organic tomato cream, pasta with homemade pesto, grilled aubergine parmigiana, and a selection of main courses including rosemary scented beef tagliata.
Famed also for its pizza, Obikà uses only stone ground petra flour proofed for 48 hours and topped with organic tomatoes, signature Mozzarella di Bufala. The restaurant is also a fervent supporter of the Slow Food movement and introduces a different ingredient each month picked from small artisanal products for a series of special dishes such as Prosciutto Nero del Nebrodi from the Black Sicilian Pig.
The space itself is a fusion of simplicity and luxury set across two floors. The interior – designed by the Italian architects Labics – features a bar and seating area on the ground floor, with the Mozzerella Bar the airy basement. There is also a deli counter serving take-out.
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