Italy’s favourite restaurant group is to open a standalone London site in Canary Wharf.
Italian export Obikà will launch a new restaurant in Canary Wharf on 19th December, bringing the world's best mozzarella, produced by hand from premium buffalo milk, to one of London’s most lively districts.
Centring its offering on top quality Italian Mozzarella di Bufala Campana DOP, served alongside typically Italian artisan products, Obikà will be a stylish all-day dining and drinking venue with a takeaway and deli counter.
The Obikà restaurant menu will include a varied offering allowing guests to enjoy breakfast, brunch, lunch or dinner as well as coffees and evening drinks.
The very best quality mozzarella cheese can be ordered with a range of accompaniments such as Prosciutto Crudo di Parma DOP, Bresaola della Valtellina (cured beef) and Forman’s smoked salmon.
Antipasti such as Caponata alla Siciliana (Sicilian aubergine casserole) and Crostini with organic tomatoes will be on offer in addition to a number of salads and hot dishes including Schiaffoni di Gragnano (pasta with Mozzarella di Bufala Campana and tomato sauce).
Obikà will also serve freshly baked pizza, prepared using stone ground PETRA flour and artisanal dough which is left to rise for 48 hours, resulting in an exceptionally light and easily digestible base.
The typical Italian-style 'Aperitivo' will be served in the early evenings, offering a great selection of wines that come from both renowned and lesser known boutique wine producers throughout Italy. The takeaway area will sell sandwiches, pastries, salads and soups, prepared fresh daily and displayed in a glass counter at the front of the restaurant.
Designed by Italian architects Labics, Obikà Canary Wharf will be located in the spacious and airy, glass clad West Wintergarden. Positioned on a wide platform beneath a large cantilevered canopy, the designers have created an intimate restaurant and bar consisting of a 98 covers, an easily accessible takeaway area and a 20 cover terrace.
The name Obikà means "here it is" in Neapolitan dialect and aims to indicate the simplicity of the produce on offer.
All the mozzarellas served at Obikà come from a PDO area (Protected Designation of Origin), in particular from Piana del Sale and the Agro Pontino area. They are made exclusively by hand using buffalo milk.
Silvio Ursini founded and established the Obikà brand in 2004 with the aim of creating the world's first mozzarella bar which offers diners a high quality, innovative and informal eating experience.
Following substantial investment from private equity firm Neo Capital, which was responsible for the successful expansion of Paul and Ladurée, Ursini and CEO, David Haimes (previously at Itsu) are looking forward to expanding one of Italy's only restaurant groups within the UK.
This new opening in London is the 18th Obikà worldwide, with other locations in New York, Los Angeles, Toronto, Tokyo, Istanbul and of course Rome, Milan, Florence and Naples.
Obikà will be open all day for coffee, breakfast, brunch, lunch, dinner and drinks, Monday to Sunday.