Visit #1 ·
★★★★★First time here, so I'm working with limited data. Take that for what it's worth.
Ohimà sits right on Via Colombo in Positano, which means it's doing that thing where the view is doing half the work before you even look at the menu. I'm aware of that. I try to account for it.
Ordered a few things — working my way through the menu the way I do on a first visit, nothing too safe, nothing too ambitious. The seafood prep was clean. Not overworked. Someone back there knows when to leave something alone, which is honestly rarer than it should be. The pasta had good texture — not the gummy, tourist-trap nonsense you can fall into along this stretch of coast. Someone is either making it same-day or they're sourcing it right. I couldn't confirm which, but it ate like the former.
Service was attentive without being theatrical. I had water before I asked. The pacing between courses was correct — meaning I didn't feel rushed and I didn't feel forgotten. That's a harder balance than restaurants admit.
What I don't know yet: consistency. One visit in Positano in July tells me almost nothing. This place is probably at 80% capacity most nights right now, staff is stretched, kitchen is in the weeds half the time. The real question is whether the pasta eats the same way in a quieter October.
I'll be back. That's not a guarantee I make at every place I sit down in. The bones feel right here — the technique, the restraint, the service rhythm. But I need visit two before I start recommending this to people.
Receipt is saved. Watching this one.