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RestaurantsLondonCityEC4

Owner's description

Obicà is chic contemporary Italian casual dining, where mozzarella is the star of a sumptuous lineup of selected Italian specialties, regional recipes and quality artisanal products served in genuine Italian style: friendly welcoming atmosphere, bold design, outstanding Italian regional cuisine.

In addition to Mozzarella Bar specialties Obicà serves a full Italian menu and authentic Italian pizza made with imported stone-ground flour left to rise for 48 hours.

The seasonal menu is complemented by a list of more than 80 wines from all Italian regions and specialty cocktails prepared with house-infused spirit.
At the heart of Obicà’s success is its commitment to meticulously sourcing the highest quality local produce and top ingredients before putting them on the menu to ensure freshness and authenticity.

Located in the heart of the City, the new opened restaurant offers a deli, private dining room and a terrace.


survey result

Summary

£56
   ££
3
Good
2
Average
2
Average
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

This Rome-based chain is inspired by Japanese sushi-bars and serves “tasty small plates of Italian food”. The five “efficiently run” London branches, from South Ken to Canary Wharf, provide a “surprisingly good experience… so long as you like mozzarella or burrata”.

Summary

£52
   ££
3
Good
3
Good
2
Average
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Once called Obika, these ‘Mozzarella bars’ – part of an international chain – are “much better than many in the pizza and pasta market”, and are tipped for “grabbing a glass of wine with enjoyable small bites”.

For 29 years we've been curating reviews of the UK's most notable restaurant. This year diners have submitted over 50,000 reviews to create the most authoritative restaurant guide in the UK.

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The 2020 Harden's Guide

2020 Hardens London Restaurant Guide

"User friendly in price, size and outlook"

Financial Times

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