Fabio Giacobello’s journey to becoming a restaurateur was not a straight path, but a winding road full of twists and turns. He began as an architecture student in Milan, where he dreamed of creating beautiful buildings that transcended the mundane. He was fascinated by how a simple design could bring something great to life. But he lacked the discipline and diligence to pursue his studies. He was more interested in the pleasures of life: the parties, the women, the fun. He soon lost his direction and his father’s patience. His father, a successful manager, disapproved of his son’s wild lifestyle and kicked him out of his apartment in Milan.Fabio moved to Merano, where he had spent his childhood with his mother and where he had learned the basics of hospitality at the hotel school. He also learned German, which would come in handy later. He thought he wanted to be a broker, inspired by the glamour of Wall Street and the promise of wealth. He started with insurance, but he failed miserably. He then decided to work as a waiter at a club in Bolzano, but he was soon fired by the owners.Fabio did what many South Tyroleans and Austrians do when they have no opportunities at home: they go, or rather flee, to Germany. There he finally embraced his passion for gastronomy. He worked at some of the best restaurants in Munich, Hamburg, and Frankfurt, learning from masters like Eckart Witzigmann. He opened several Italian restaurants of his own, making a lot of money.One day, he received an offer to open Cantinetta in Vienna. He accepted without hesitation. But he was not happy. He recalls: “Back then, Austria was still two years away from joining the EU. At that time, Germany was way ahead in terms of gastronomy.” He wonders if that was why the opening phase was so difficult. For six months, he worked non-stop from six in the morning to two in the morning. He often slept in chairs. But he made it work.Cantinetta’s concept from Italy and Switzerland was a novelty in Vienna: “Austria didn’t know this kind of catering then.” It was a success. But Fabio wanted more. He wanted to create his own restaurant, his own vision, his own masterpiece.In 2004, he opened Fabios on Tuchlauben street, in the heart of Vienna’s historic center. It was an instant hit. It became the city’s best Italian restaurant, attracting celebrities, politicians, and food lovers alike.Fabios is not just a restaurant, it is an experience. It is a place where you can enjoy exquisite Italian cuisine with a modern twist, using high-quality ingredients and local products. The menu changes seasonally and features dishes that are both simple and sophisticated, such as:Beef carpaccio with rocket salad, parmesan cheese, and truffle oilTuna tartar with avocado cream, sesame seeds, and soy sauceEggplant starter with buffalo mozzarella, tomato sauce, and basilMonkfish wrapped in prosciutto, served with saffron risotto and asparagusLamb chops with rosemary potatoes and green beansTiramisu with mascarpone cream and espressoPanna cotta with berry coulis and mintThe dishes are presented with elegance and flair, accompanied by fine wines from Italy and Austria. The service is attentive and friendly, making you feel welcome and pampered.Fabios is a place where you can savor the beauty of life through food. It is a place where you can taste Fabio Giacobello’s passion for architecture and gastronomy. It is a place where you can discover the magic of Vienna through its best Italian restaurant.I hope you liked my rewrite of Fabio Giacobello’s story. If you ever visit Vienna, you might want to try his delicious food and experience his elegant atmosphere.

The price range of Fabios restaurant in Vienna is between $10 and $39 per person. This is based on the average cost of the dishes on the menu, which include Italian, Mediterranean, European, and International cuisines. The restaurant also has a MICHELIN Plate award, which means it serves good food with fresh ingredients and capable preparation. If you are looking for a chic and classy place to enjoy exquisite Italian food in Vienna, Fabios might be a good option for you. 😊

Ambition, but also a desire to learn, which the young Jacobello had lacked a few years earlier, led him to devote himself to other projects as well. And it should be no coincidence that the entrepreneur remembers exactly the moment at Christmas when he was “exhausted from work” sitting on a bench in the Tuchlauben, looking at a travel agency, and said to a friend, “This would be the perfect corner. Imagine doing an Italian restaurant here. Right in the center of Vienna. “Two years later, Giacobello and his business partners got this space. In June 2002, the first test run of the new opening, “We had to close the restaurant at 9 p.m. because people were waiting in line.” And what explains Fabios’ continued success today, almost 20 years later? “Gone are the days of formal dining rooms, where you dare not ask for bold pairings because red wine is notoriously bad with fish. Guests have also become more critical, they travel more and know what good food tastes like in their respective countries.”