He is known as the Real Italian in Hermanus, and not only are his restaurants a favourite among residents, but holidaymakers come back again and again to eat at Fabio’s and get ingredients from Dal Italia.
Fabio Lenci always wanted to have a deli, as he told Hermanus Times: “It was my intention to open a delicatessen 18 years ago, but four years ago during Covid the timing was right.”
The apple doesn’t fall far from the tree and with Fabio’s mother being in the restaurant industry, the culinary industry runs in Fabio’s veins. “My mother owned three restaurants before me. She was my inspiration to have one too as she too had a deli. I learnt how to cook with her as a hands-on experience, made so much lasagne sheets, enough to go round the circumference of the earth. She was my learning school and shared her recipes and Italian traditional cuisine with me.”
His unique menu, love for what they do and their love for Hermanus make Fabio’s restaurants unique. Three ingredients have also been found to make Fabio’s restaurants special – creativity, passion and a deep connection to the beautiful town of Hermanus!
“I handed the original traditional Italian recipes over to my daughter Carmen, who is a qualified chef and passionate about Italian cuisine. I am lucky because my son too is an avid business brain and a keen cook and baker who specialises in pizza dough and special pizzas.”
If you need something special to add a twist to your meal, Dal Italia will have it. According to Fabio they import ingredients from all countries and sourced locally. “I can proudly say that we boast a partnership with Stone House Cheese who give us exclusive distribution of their cheeses for the Overberg.”
The Friday Nights Deli Dining is something special, Fabio explains: “During this special occasion we offer a different menu, special dishes and a great vibe. One of the most popular dishes is fresh-filled pasta, which we make with various fillings and served with exclusive sauces, lots to try and taste.”
He said (tongue-in-cheek) that the restaurant’s traditional Bolognaise ( Ragù ) and Pomodoro are still its secret and guarded by its Mafia Angel in heaven. “Our veal is our secret weapon as we specialise in many of the veal dishes and classic Italian dishes such as Trippa Parmigiana, Zuppa di Pesce and Osso Bucco.”
Behind every great chef lies a tapestry of influences and love that shapes their culinary journey. For this Italian chef it’s a beautiful blend of heritage and heart, from his late mother watching over him from above to the wisdom of old-school chefs, who taught him the fundamentals, and Wayne Duvenage’s philosophy of keeping things “real, clean and tidy.”
His foundation is built on family: a younger brother who keeps him grounded, a supportive wife who has stood by him through all the years, and most importantly, his children and grandchildren who remain his greatest inspiration.
It’s this combination of professional mentorship and unconditional family love that creates not just great food, but a legacy.
