In March 2016, Obicà launched its new London flagship in St Paul’s, with a 120 seat restaurant, mozzarella bar, deli, private dining room and beautiful terrace. The light-filled space is a vibrant and convivial environment perfect for any occasion. Guests are welcome to feast on organic Italian dishes, pick up a coffee and croissant on the way to work or just sit at the bar with an aperitivo and absorb the easy-going, warm atmosphere.
“We are very excited to bring to the City a cool designed restaurant with the freshest and finest Italian delicacies, plated in a contemporary style. We want to be recognized for the best mozzarella di bufala and the best pizza in Central London, nothing less”. Raimondo Boggia CEO of Obicà group.
Italian marble sits alongside copper and stainless steel details in the bright, open plan space designed by Andy Martin. Other design features include oak walls set off by blackened steel, rough stone and fine leather. Floor to ceiling windows stream light into the space during the day and glow from the candlelight within at night.
The relaxed deli serves coffee, pastries, fresh juices and dishes to go in the daytime. In the evening creative cocktails inspired by Italian aperitivo, are prepared at the lively bar by the Obicà mixologists.
Under the direction of Erind Halilaj, executive chef of the Obica Group, the food at Obicà St Paul’s focuses on fresh, seasonal and, organic produce with specialty Italian ingredients from Protected Denomination of Origin areas.
Mozzarella di Bufala DOP is imported directly three times a week and will be served at the Mozzarella Bar with black truffle, sustainably farmed Italian Calvisius caviar, or simply on its own with extra virgin olive oil. Other small plates include a selection of salumi among which 24-month air aged San Daniele and Parma Prosciutto, smoked Speck from Alto Adige.
From the kitchen, dishes of the traditional Italian regional cuisine are presented in a contemporary style: creative and innovative salads, homemade pasta and fish and meat entrées, such as Tartare di Tonno – Knife-cut Ahi Tuna, prepared with Taggiasche Olives, Pantelleria Capers, Heirloom Tomatoes, Lime, Chives & Avocado Purée; Branzino – Sea Bass with Solfino White Beans, Seasonal Vegetables, & Roasted Datterini Tomatoes; Ravioli Freschi – Ricotta di Bufala & Black Kale Homemade Ravioli in Sage Butter Sauce, Parmigiano Reggiano.
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