OOH-FA

Anyone who appreciates the genius behind Auckland’s Pici - an intimate space with a limited offering, is going to love Ooh Fa: the same owners, the same philosophy and the same Italian cuisine - but instead of pasta, it’s pizza that’s being dished up to the masses. A humble snack that can be elevated to an art form, shared with friends and eaten by hand - one thing people can usually unite over is pizza!

Cooking with fire dates back to the earliest civilisations, something Ooh Fa has adopted in line with their philosophy of simple food created by well executed techniques, showcasing seasonal and quality ingredients. And let’s not forget the theatrical element that fire and flames bring. There is plenty of traditional exploration undertaken within this modern pizza joint, from the flames to the fermented dough, in addition to the pickled vegetables and cured meats. 

Speaking of fermentation, the sourdough starter used for the pizza is two years old, fed every day with a flour blend from NZ and Australia, fermented and proved for more than three days and then cooked in a mere 60 seconds. Pairing perfectly with this masterfully created pizza is Ooh Fa’s staple side dish of woodfired carrots with whipped ricotta and pistachios. Be sure to save room for gelato, though, another decadent treat that is made in house.

Washing down pizza has never been easier with a flavoursome glass of vino. While not restrictive, the menu has a definite emphasis on those which are natural and organic, with minimal intervention and minimal impact on the environment. There are plenty of alternative styles, such as pet nats, orange wines and chilled reds - all of which disrupt our expectations of what makes a good wine, encouraging guests to take each wine as it comes. 

Ooh Fa definitely feels like a neighbourhood local, but one that remains approachable for a wider audience. When people visit Ooh Fa, they know what they’re going for. It’s uncomplicated and unpretentious, not to mention fun and delicious.