about fiola
The Soul of Italy, in the Heart of Washington
There are restaurants that serve food, and there are restaurants that tell a story. Since opening in Penn Quarter in 2011, Fiola has always been the latter — a place where every plate carries the weight of Italian tradition, the precision of mastery, and the warmth of a table set with genuine care.
Fabio Trabocchi
Fabio Trabocchi grew up in Le Marche, Italy, on the Adriatic Coast, eating food his father grew from the earth. That early connection to land and season shaped everything that followed; his formal training at the Istituto Alberghiero Panzini, an apprenticeship under Gualtiero Marchesi (the founder of modern Italian cuisine), and a career that spanned London, Spain, Moscow, and New York, where he earned three New York Times stars and a Michelin star at Fiamma.
By the time he opened Fiola in 2011, Trabocchi was already a James Beard Award winner for Best Chef, Mid-Atlantic and one of Food & Wine's Best New Chefs in America. Fiola was his homecoming — and his most personal statement as a chef.
The Kitchen
The daily expression of Fiola's vision belongs to Executive Chef Antonio Mermolia, whose Southern Italian roots bring soulful depth and regional authenticity to every menu. His tasting menus are thematic and intentional: the Pascoli celebrates Italy's land and heritage meat preparations; the Marino honors the sea through pristine fish and seafood; the Verdi elevates vegetables with the complexity they deserve. The nine-course Brumidi offers the full arc of the kitchen's ambition, while a four-course menu and à la carte selections are also available.
The Wine Program
Fiola's cellar is as carefully considered as its kitchen — deeply rooted in Italy's wine regions while reaching across France, Spain, and beyond. The program has maintained the Wine Spectator Grand Award since 2019 .The sommelier team, lead by Wine Director Caper Rice approaches every pairing as a genuine conversation between the glass and the plate.