Marche native chef Fabio Trabocchi is increasignly 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 local, 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, caviar, foie gras and the likes, the overall quality is high. We recommend the ravioli stuffed with lobster and lamb loin, served with artichokes, oregano and mint. Save room for dessert, Italian pastry chef Claudia Barrovecchio is a true talent. Great wine list, impressive and deep featuring cult and research labels.

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Always open
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