Mozzarella laboratory · Plainpalais

Handmade mozzarella, shaped on site in Plainpalais.

A warm Italian gastronomia — eat in or take away, depending on the day’s production.

Reserve by email Directions
Fresh, glossy mozzarella ball held by hand above the brine.

Freshness, first

Shaped by hand, on site.

The mozzarella is worked by hand, in the laboratory, and eaten fresh — in limited quantity, depending on the day’s production.

HandmadeSpun and shaped by hand, gesture after gesture.
On siteMade in the laboratory, behind the glass.
In PlainpalaisAt the roundabout, in the heart of the neighbourhood.
FreshServed and sold according to the day’s production.

The visible lab

Mozzarella takes shape behind the glass.

Milk, curd, brine, hands. Everything happens on site, in full view, in the Plainpalais laboratory.

Mozzarella production line: vats, machine and moulds in the Plainpalais laboratory.
The production room, at work.

Everything is made here, by hand, in small batches.

Hands lifting fresh curd out of the whey in the Mozza laboratory.
Fresh mozzarella balls in milky brine.
The proof is behind the glass.
Mozzarella balls resting in golden semolina.
Reserve by email Directions

Eat in

A gastronomia, not just a counter.

Sit down for a plate of mozzarella or burrata, Italian products, and whatever comes out of the laboratory.

The menu changes with the production and the products of the moment. Hours and address below.

Directions See hours & address
Fresh burrata with heirloom tomatoes, basil and olive oil.
Fresh herbed cheeses, ready to take away at the Mozza counter.

Takeaway / reserve

Reserve by email, pick up at the counter.

This is not an online shop. We talk by email, confirm what is available, and you come to pick it up.

Reserve by email Directions
  1. 1Write us an email with what you would like.
  2. 2We confirm availability.
  3. 3You pick it up at the counter while it is fresh.

Workshops & private events

An office, an aperitivo, one long table?

For a private event, an aperitivo, or the idea of a mozzarella workshop: write to us and let’s talk.

Nothing is automated — every request is discussed by email, according to what is possible.

Talk about an event
Portrait of Luca Napolillo in the Mozza Gastronomia laboratory.

Luca Napolillo, in the Plainpalais laboratory.

Luca / the story

Luca Napolillo works in plain sight.

A neighbourhood address in Plainpalais, with a mozzarella laboratory in the middle.

Milk, hands, brine: the mozzarella is shaped on site, in view of the dining room. Neighbours pass by, watch, ask what is ready.

Mozza does not need a big speech. The proof is behind the glass.

Luca Napolillo

Plainpalais

A window on the roundabout.

Neighbourhood map — Mozza at the Plainpalais roundabout, between the plaine and Rue de Carouge.

© OpenStreetMap contributors

Directions on Google Maps

Address

Rond-point de Plainpalais 2
1205 Geneva

Hours

Monday
Closed
Tuesday
10:30–15:00 · 18:30–21:30
Wednesday
10:30–15:00 · 18:30–21:30
Thursday
10:30–15:00 · 18:30–21:30
Friday
10:30–15:00 · 18:30–21:30
Saturday
10:30–15:00 · 18:30–21:30
Sunday
10:30–15:00 · 18:30–21:30

Contact

mozza@mozza.ch

The simplest thing: come by.

Come watch the mozzarella being made.

Write to reserve, or come straight to the Plainpalais roundabout.

Reserve by email Directions