Food and drink
The main ingredient on the menu is er... mozzarella and it arrives daily fresh from award-winning producers in Campania. Eat it accompanied by prosciutto, fennel-flavoured finnochiona salame, grilled veg or Sicilian caponata or on its own; there’s a dégustazione plate that offers three different kinds. Other dishes include pasta, salads, savoury flans and carpaccio. The menu varies with the seasons.
Try a pane cunzato, a speciality of Campania and a kind of giant, dried rusk topped with tomatoes, basil and olive oil or grilled veg and mozzarella. The juice from the topping soaks into the base and softens it up; delicious!
Obika occupies part of the ground floor of a grand Renaissance palazzo, but has been given a fresh, contemporary makeover. Sheet glass windows overlook a splendid porticoed courtyard where you can eat under big white umbrellas in the summer. It’s particularly busy at lunchtimes when it fills with local offices workers, shop assistants from the designer stores that line the street and ladies who lunch.
The service can be inconsistent but the staff are friendly enough.
It's bang in the middle of the designer store heaven that is Via Tornabuoni.
Salads cost from 7 euros, pasta dishes from 9 euros, mixed mozzarella plates from 9.50 euros.
Tables to book
Take what comes; some of the tables are communal.