Average Price: $ 150  

Marche native chef Fabio Trabocchi is increasingly active. After having undersigned many Italian food and wine projects in the USA, from Fiola mare to Sfoglina, he recently opened a restaurant in Italy, on the Isola delle Rose: Fiola at Dopolavoro Venezia. His flagship venue, Fiola, opened in 2011 in the Penn Quarter is an elegant venue that showcases ingredients of the highest level, be it extra virgin olive oil, cheese, the finesse of stuffed pasta or meats. The context is full-on fine dining: think caviar, foie gras and the likes, the overall quality is high. We recommend the Pumpkin patch and the tribute for Rome: beaver creek pheasant saltimbocca, poached quince, bay leaves, and guanciale. Well, also the Cacio e Pepe risotto with Alba White truffle is a must-try. Save room for dessert, Italian pastry chef Claudia Barrovecchio is a true talent, her rum & autumn spice babà is brilliant. Great wine list, impressive and deep, featuring cult and research labels.

Closing days:
Closed on Sunday, Monday, Tuesday; open at dinner
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