Obikà is a new restaurant that adopts the sushi restaurant minimal concept to a Mozzarella bar.
At Obikà everything revolves around fresh milky buffalo Mozzarella. They offer a wide range of Mozzarella with other typical certified Italian specialties: Prosciutto crudo from Parma or Tuscany, capers from Sicily and anchovies, or Caponata (Aubergines’ ratatouille). Obikà’s Menu classifies different sorts of Mozzarella considering taste and consistency. There is the “Pontina” a Mozzarella from Agro Pontino plains with a so called strong taste compared with the lighter and sweeter Paestum Mozzarella that comes from Caserta. Obika’s selection includes also a kind of smoked Mozzarella and a smooth Burrata. This last sort of cheese is the greasier part of Mozzarella that melts in your mouth with its milky serum. Every customer composes his dish choosing a sort of Mozzarella and a side dish. I recommend Paestum Mozzarella with olives, salads & Prosciutto crudo from Parma. The sweet of this Mozzarella perfectly matches the delicate and superb taste of this famous Prosciutto.
Obikà’s menu is complete from starters to desserts and is characterized by the simplicity of ingredients and the excellent result in putting them together: seasonal vegetables, buffalo Mozzarella and ricotta cheese and genuine olive oil. Obikà’s Chef dedicates to every course the same attention for freshness and details. According to this philosophy of simplicity, I got enthusiastic about the dessert. An apparently banal buffalo ricotta cheese with honey, raisins, candied oranges and pine seeds has reveled a delicious deep harmony of tangs. You can not miss it!
Photo of tomatoes and mozzarella at Obika Mozzarella Bar, Rome originally posted by cameronparkins
Piazza di Firenze
+39 06 6832630