The story
Dal Fabbro in Blankenese has belonged to the Testa family for more than thirty years. Salvatore Testa now guides the Sicilian kitchen with a strict focus on fresh produce and direct imports from his native home. Guests regularly taste extra virgin olive oil produced on the family estate alongside an orange amaro he crafted himself.
The menu shifts daily around seasonal availability, though several signature preparations stay permanently on the board. Regulars often request fried veal liver, whole baked dorade, or a crisp pizza layered with fresh seafood. The Sicilian cuisine relies on straightforward heat management rather than heavy sauces.
Housed within a historic brick structure, the dining area balances quiet corners with broader floor space for groups. Hosts welcome gatherings in the sunlit winter garden, on the outdoor terrace, or inside a designated private room. An in house sommelier matches each course to a rotating inventory of Italian wines sourced directly from vineyards. The Schlemmer Atlas validated this disciplined curation with two ladles for sustained culinary excellence.
Recognition
Ambience
Details
History
A long-established Italian in the historic brick house, who has been delighting Blankenese patrons for over three decades. Whether it's pan-fried veal liver, dorade, or a seafood pizza.
Location
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