Fabios

Falstaff Restaurantguide 2026: 96 points

Fabio Giacobello came to Vienna in 1995 to run the then new Cantinetta Antinori, and in 2002 opened his own restaurant on Tuchlauben. Fabios combines restaurant and bar in a clearly designed, urban space that is open from morning until late at night. In the Falstaff Restaurantguide 2026 it received 96 points, and Giacobello himself was honoured for his lifetime achievement in the same edition.

The kitchen under Christoph Brunnhuber interprets Italy in a modern, pared-back way. The menu features house classics such as vitello tonnato, fried calamari with an Amalfi lemon dip or saffron risotto with a carpaccio of gambero rosso, the red deep-sea prawn. There is also home-made pasta such as plin (small Piedmontese filled pasta) and meat or fish from the fogolar, the open charcoal grill in the Friulian style, for instance a veal chop from Italian grey cattle.

The Guide MICHELIN describes Fabios as a popular meeting place for Viennese society. The restaurant suits a business lunch as well as an evening with friends; bookings are made directly with the restaurant. In summer there is also a generous terrace, and at the bar you can order an aperitivo or a small plate. That is handy if the evening is to continue in the city centre afterwards.