Obika mozzarella bar in Rome

This time in Rome I had a “mozzarella and prosciutto” phase, so it was hard for me to miss a mozzarella bar. It’s a network of restaurants called Obika, they all have the same design (which reminds me of sushi bars for some reason). But anyway, it is a real mozzarella bar – all dishes from the menu include one of the four types of mozzarella they offer.

One thing I loved the most there was Crema di Pomodoro ‘La Motticella’, it’s a cold tomato soup with bazil that they serve with crostini and burrata, a creamy mozzarella. It’s the first time I tried it, basically it’s a cream with slices of mozzarella blent in it. It’s incredibly tasty if you mix it up with the soup.

I had it in the airport on the way back, luckily there was an Obika restaurant in Fiumicino )

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  • http://fiveeurofood.com Charles Smith

    A mozzarella *bar*?? :D Do they make the drinks out of it too? That shows some serious dedication to cheese, to make a bar just for it!

    • http://www.blackiewarner.com Blackie Warner

      I guess it’s more like a “sushi bar”, do you know why it’s called a bar btw as well?

      • http://fiveeurofood.com Charles Smith

        I guess if it has a counter over which they serve something it can in theory be called a bar. Strictly you should probably be able to sit at it, but there should be some sort of preparation and serving going on at the “bar”, unlike in a traditional restaurant where food is just brought out from the kitchen.

        • http://www.blackiewarner.com Blackie Warner

          That’s interesting to know… Hmmm, so basically establishments without the counter should be called a “sushi restaurant”? We have a LOT of those in Moscow, and kinda call all of them bars for some reason. Never thought of that though.