A testament to Tiamo

Lygon Street’s culinary scene is an iconic part of Melbourne’s inner north, and few restaurants can lay claim to being as iconic as Tiamo.

Fabrizio “Fab” Succi is at the helm of  the Carlton institution, which has been serving locals some of Melbourne’s best Italian food during the past 40 years.

“My father opened it up in the late ‘70s. Back then it was known as Tamani. It became Tiamo in 1977,” Fab said.
Growing up in Carlton North, Fab never imagined himself following his father’s footsteps into the restaurant industry.

“It wasn’t really something I planned, especially as a young boy you don’t really want to do the same thing as your father. But it’s something I gradually fell into and never looked back,” Fab said.

A Carlton mainstay, Fab attributes Tiamo’s enduring popularity to the old-school feel of the restaurant. 

“The business never strayed away from what it used to be. It’s retained the old feel and a lot of the menu has never really changed,” Fab said.

“I think it speaks a lot to the quality of the service and the food. I think that’s partly the charm about it.”

Such is the restaurant’s popularity, Tiamo 2 was opened in 1996 as an extension of the original restaurant with an increased focus on dining.

Tiamo has endured through Melbourne’s extended COVID lockdowns, backed by the support of local residents.

“We morphed into what could be done. A lot of takeaways and reinvented a few bits and pieces,” Fab said.

“We were lucky that we made it through it and we were able to pick up where we left off.”
However, Fab holds concerns about the future of Carlton’s famous culinary scene.

“All is not well because financially it’s killed off a lot of would-be businesses. Even before COVID came along things were not looking good for a lot of businesses,” Fab said.
“So, it’s not surprising to see a lot of empty shops. It’s not a nice thing.”

For others looking to emulate the success of Tiamo, Fab said a hospitable attitude towards diners is a must.
“I think you generally have to have a good nature dealing with people because restaurants are a service-driven industry,” Fab said

“I guess it’s just like having a relative at home. That’s how you should see your customers, as your family.” •