{"id":10301,"date":"2026-07-08T05:03:40","date_gmt":"2026-07-07T20:03:40","guid":{"rendered":"https:\/\/linksboo.blog\/travel\/yongsan-restaurants-fabri-kitchen-italian-home-cooking-recommended-%e2%99%a1\/"},"modified":"2026-07-08T05:21:54","modified_gmt":"2026-07-07T20:21:54","slug":"yongsan-fabi-kitchen-italian","status":"publish","type":"lb_travel","link":"https:\/\/linksboo.blog\/en\/travel\/yongsan-fabi-kitchen-italian\/","title":{"rendered":"Yongsan Restaurants: Fabri Kitchen – Italian Home Cooking Recommended \u2661"},"content":{"rendered":"
\"\"<\/figure>\n

On Friday, February 6, 2026, we enjoyed a special dinner in Yongsan. After my course ended, I planned to meet my husband near Yongsan Station, and we considered three options: a fusion Korean restaurant, a Japanese kaisendon restaurant, and an Italian home-style restaurant, Fabri Kitchen. My husband chose Fabri Kitchen, and we made a dinner waiting reservation for 2:30 PM through Catch Table in advance. Around 4:45 PM, I met my husband at the Amorepacific headquarters and we headed to Fabri Kitchen together. The biting cold in Yongsan almost gave me a cold because I wore a coat.<\/p>\n

\"\"<\/figure>\n

From the entrance of the restaurant, a caricature of Chef Fabri, depicted with a cheerful and optimistic expression, caught my eye on the sign. Anyone could tell that Chef Fabri himself operated the place.<\/p>\n

\"\"<\/figure>\n

Fabri Kitchen is a place where Chef Fabri presents Italian home-style dishes that he enjoys eating regularly.<\/p>\n

\"\"<\/figure>\n

Chef Fabri, who has consecutively received Michelin stars in Italy, has also received a Blue Ribbon Survey award in Korea.<\/p>\n

\"\"<\/figure>\n

The interior of the restaurant was divided into two halls. There was the main hall inside where the kitchen was located, and the hall near the entrance where we sat, which felt a bit chilly.<\/p>\n

\"\"<\/figure>\n

Chef Fabri’s caricature, when not smiling broadly, had a warm and gentle image, but when he smiled, it revealed another charm. I peeked into the kitchen area, but unfortunately, the chef was not there.<\/p>\n

\"\"<\/figure>\n
\"\"<\/figure>\n

I took a photo of the main hall when I went to pay after finishing our meal. Although it was cozy, the placement of the props and the interior design were stylish and beautiful. The table screen ordering system was novel. Initially, we ordered one appetizer, one gnocchi, one risotto, and one dessert.<\/p>\n

\"\"<\/figure>\n

Bread and Olive Oil Before the Meal<\/strong><\/p>\n

The warm bread, crispy on the outside and moist on the inside, had an excellent nutty flavor as I chewed it.<\/p>\n

\"\"<\/figure>\n

[Appetizer] Panzenella di Polpo (12,000 KRW)<\/strong><\/p>\n

This was a refreshing octopus salad made with toasted bread, tomatoes, and white balsamic dressing.<\/p>\n

\"\"<\/figure>\n

At a glance, you could feel a variety of textures.<\/p>\n

\"\"<\/figure>\n

The staff advised us to mix the burrata cheese with olive oil. The tanginess of the lemon juice, the tender texture of the octopus, the crunch of the toasted bread, and the ‘kick’ of the white balsamic harmoniously blended to create an excellent balance. It was a dish that made us look forward to the next course, and my husband even said he wanted to try making it at home. (If I get the chance, I’ll try it with the leftover octopus!)<\/p>\n

\"\"<\/figure>\n

I regretted not taking a video, as I didn’t expect the other two dishes to arrive so quickly.<\/p>\n

\"\"<\/figure>\n

Gnocchi alla Romana (16,000 KRW)<\/strong><\/p>\n

This is a gnocchi dish made with semolina, which you can taste in Rome, Italy. Unlike gnocchi usually made with potatoes, this place uses semolina, an Italian flour.<\/p>\n

\"\"<\/figure>\n

The richness of the cheese was dominant, and the gnocchi were like cube cheese.<\/p>\n

\"\"<\/figure>\n

The combination of the crumbled meat topping, the thick cheese sauce, and the semolina gnocchi was a new world for gnocchi lovers.<\/p>\n

\"\"<\/figure>\n

Risotto alla Pescatora (18,000 KRW)<\/strong><\/p>\n

This is a seafood tomato risotto. My husband hesitated between the lemon pasta and the risotto, but ordered the risotto to avoid overlap with the gnocchi.<\/p>\n

\"\"<\/figure>\n

It was almost 100% identical to the menu photo, and even the plate was the same.<\/p>\n

\"\"<\/figure>\n

Mixing the white sour cream into the tomato sauce base, the umami of the seafood and the perfect texture of the risotto blended together, making it seem like the most suitable dish for Korean palates. The food was so excellent that we decided to order one more main dish before dessert.<\/p>\n

\"\"<\/figure>\n

Filetto di Maiale alle Erbe (23,000 KRW)<\/strong><\/p>\n

This is a tender pork tenderloin dish marinated with herbs and cooked sous vide.<\/p>\n

\"\"<\/figure>\n

The sous vide tenderloin, eaten with the paprika and vegetables on the side, was cooked to perfection.<\/p>\n

\"\"<\/figure>\n

The subtle herbal aroma perfectly eliminated any pork odor.<\/p>\n

\"\"<\/figure>\n

The sauce was not overpowering and was simply seasoned with herbs, olive oil, and salt, making it a recommended dish for those who prefer simple flavors.<\/p>\n

[Dessert]<\/strong><\/p>\n

\"\"<\/figure>\n

Panna Cotta (8,000 KRW)<\/strong><\/p>\n

This is a cream dessert enjoyed with coffee syrup.<\/p>\n

\"\"<\/figure>\n

Panna cotta is similar to the pudding we commonly know, but with a denser texture.<\/p>\n

\"\"<\/figure>\n

The rich coffee syrup and the sweet, crumbly almond-like pieces blended together to create a perfect balance of sweetness, not too sweet. I highly recommend trying this dessert! It was a flavor that hit all the right notes for me, and I plan to try making it at home.<\/p>\n

\"\"<\/figure>\n
\"\"<\/figure>\n
\"\"<\/figure>\n

The cozy atmosphere, delicious Italian home-style cooking, and reasonable prices were all satisfactory. Chef Fabri’s recipes, which have earned him consecutive Michelin stars in Italy, were not simplistic and exuded elegance in both appearance and taste. I visited with the intention of supporting Chef Fabri, who is working hard in a foreign country, and I was able to taste authentic Italian home-style cuisine.<\/p>\n

\"\"<\/figure>\n

The meal cost a bit more because we added an extra main dish, but we indulged more than usual because we had something to celebrate. The waiting times for lunch at Fabri Kitchen start at 10 AM, and for dinner at 2:30 PM, with priority given to walk-in waiting customers. Next time, I want to try the pasta dishes I haven’t had yet and the ‘Assorted Fried Seafood’ recommended by netizens.<\/p>\n

\"\"<\/figure>\n

Fritto Misto (15,000 KRW)<\/strong> – Excerpt from the website<\/p>\n

I highly recommend this place for those planning a special event or date in Yongsan. Even as a middle-aged couple, we felt like we were on a date thanks to the excellent quality of the food, the atmosphere, and the service.<\/p>\n

\"\"<\/figure>\n

Wishing all my neighbors good health!<\/p>\n

Proof of Purchase: Fabri Kitchen<\/p>\n

Seoul Special City<\/a> Yongsan District<\/a> 40-174 Hangang-ro 3-ga<\/p>\n

2026.02. Receipt<\/p>\n

Fabri Kitchen<\/p>\n

Seoul Special City<\/a> Yongsan District<\/a> 23-6, Hangang-daero 15-gil, 1st Floor<\/p>\n

\"\"<\/figure>\n

#FabriKitchen #YongsanRestaurant #YongsanStationRestaurant #BlackAndWhiteChefFabri #ItalianFoodRecommendation<\/p>\n","protected":false},"excerpt":{"rendered":"

Taste Michelin chef’s Italian home cooking at Fabri Kitchen near Yongsan Station. A perfect choice for special dates or dining out.<\/p>\n","protected":false},"author":2,"featured_media":9889,"template":"","meta":[],"lb_topic":[162,161],"lb_month":[],"lb_year":[],"lb_location":[232,231,1442],"linkboo-tag":[],"class_list":["post-10301","lb_travel","type-lb_travel","status-publish","has-post-thumbnail","hentry","lb_topic-experience","lb_topic-restaurant","lb_location-seoul-special-city","lb_location-south-korea","lb_location-yongsan-district"],"_links":{"self":[{"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/lb_travel\/10301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/lb_travel"}],"about":[{"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/types\/lb_travel"}],"author":[{"embeddable":true,"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/users\/2"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/media\/9889"}],"wp:attachment":[{"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/media?parent=10301"}],"wp:term":[{"taxonomy":"lb_topic","embeddable":true,"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/lb_topic?post=10301"},{"taxonomy":"lb_month","embeddable":true,"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/lb_month?post=10301"},{"taxonomy":"lb_year","embeddable":true,"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/lb_year?post=10301"},{"taxonomy":"lb_location","embeddable":true,"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/lb_location?post=10301"},{"taxonomy":"linkboo-tag","embeddable":true,"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/linkboo-tag?post=10301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}