OSMA is a clever contraction of Oslo and Manchester, the home cities of its two owners. However this portmanteau is even more well-travelled than that. Ingredients are local, lunches are Scandinavian and evening meals are an ever-changing roster of small plates from further afield.
OSMA serves open sandwiches at lunchtime (all on Batard bread) with toppings like dill cured salmon with pickled golden beetroot and beef bresaola with Westcombe cheese.
Evening small plates change week on week but could include confit pork belly with XO Thai dipping sauce or smoked burrata with roasted figs – great with a bottle of their very well-chosen wine list.
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