In the dialect of Napoli,
Obicà means RIGHT BEFORE YOUR EYES,
like a freshly made Mozzarella,
still dripping from its brine
and ready to be eaten.
The first Obicà Mozzarella Bar in the world was opened in May 2004. The New York Times stated Obicà as “Rome's and probably history's first Mozzarella Bar”.
From 2004, Obicà opened locations in Europe, United States and Japan, and today has 20 restaurants in international gateway cities: from Milan to Palermo, from London to New York City and Tokyo.
Since the early days of Obicà, design has been in the center of attention and being part of Obicà philosophy.
Pure, warm and inspiring, the details in every Obicà restaurant develop the sense of well being around our menu in a contemporary design.
Obicà has collaborated with some of the most renowned names in the industry of restaurant design starting with Labics and recently with Andy Martin.
Every Obicà around the world is designed using a palette of natural materials such as wood blocks, glass, iron and, in the latest restaurants, brass and concrete bricks, giving Obicà a consistent visual identity which can be adapted to suit a wide variety of unique locations.
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