Genuine Italian cooking in nine restaurants across Madrid and Murcia. The same team, the same dough and the same approach since day one.
Over fifteen years ago, Joaquín and Paco Capel opened a small ristorante on Calle Fuencarral. They wanted to bring Madrid genuine Italian cooking, respecting both the ingredients and the time they need. Today, Chef Fabio Morisi leads that kitchen.
Master pizzaiolo · Executive chef
“I am not reinventing anything. I simply honour what Naples taught me, every day, with every dough.”
“At ÔVEN Mozzarella, sophisticated flavours shine in their truffle and poached egg pizza, made with porcini sauce and mushrooms.”
Europa Press
“All their pizzas are baked in a stone oven and made with triple-fermented sourdough.”
laSexta
“Their burrata and Iberian ham pizza brings Italian and Spanish traditions together in a single bite.”
Tapas Magazine
“Their strength lies in their dough: Neapolitan-style sourdough fermented for 48 hours and baked in a stone oven.”
El Mundo · Metrópoli
“ÔVEN Mozzarella offers dishes such as the 200-gram ÔVEN burrata, fagottino basilico with four-cheese sauce and the classic four-cheese pizza.”
laSexta
“An atmosphere that preserves ÔVEN’s Mediterranean character and respects Italian tradition while giving it a fresh, creative interpretation.”
Neo2
“ÔVEN Mozzarella has just opened a new restaurant in the heart of Barrio de las Letras, with cooking that respects Italian tradition while bringing it up to date.”
Expansión
“Contemporary Italian cooking arrives in Barrio de las Letras with Mediterranean-inspired dishes and interiors that pay tribute to the neighbourhood’s culture.”
Marie Claire
“A delicate, creamy centre wrapped in a subtly caramelised exterior, in a kitchen where the oven is the soul.”
Glamour
“ÔVEN Mozzarella Fuencarral begins the season by adding a live violin concert to its Thursday dinners.”
¡HOLA!
“Quality Italian and Spanish ingredients, artisan preparation, sourdough and a stone oven: the reasons behind the success of their Neapolitan pizzas.”
El Mundo · Metrópoli
“ÔVEN Mozzarella presents its signature stone-oven pizzas: truffle, guanciale and poached egg, a winning trio for anyone who loves bold flavours.”
El Periódico de España
“They make their Neapolitan-style pizzas with sourdough fermented for 48 hours, then bake them in a stone oven.”
ELLE
“Their Carbonara Original follows a simple, skilfully executed recipe, and they take the idea further with a carbonara pizza.”
El Mundo · Metrópoli
“Spaghetti coated in an egg-yolk cream, topped with crisp guanciale and finished with pecorino romano and freshly ground black pepper.”
elEconomista
“Their Carbonara Original delivers a simple, skilfully executed recipe that works.”
El Mundo · Gran Madrid
“Their approach rests on carefully chosen Italian and Spanish ingredients, prepared by hand and cooked to order.”
¡HOLA!
“This artisan chain’s Neapolitan-style pizzas, made with triple-fermented dough and Italian ingredients, have become a reference in Madrid.”
El Mundo · Metrópoli
“ÔVEN Mozzarella, one of the capital’s leading names in contemporary Italian cooking.”
Vanitas
“Their Carbonara Original follows a simple, skilfully executed recipe. Spaghetti with egg-yolk cream, crisp guanciale, pecorino romano and black pepper come together in a beautifully balanced dish.”
El Mundo · Metrópoli
