Upscale Italian

  • 92
  • 2015 Best Italian
  • 2015 Best Dessert Menus

This acclaimed Penn Quarter trattoria from famed chef Fabio Trabocchi serves rustic Italian food, inventive cocktails and an extensive (Wine Spectator award-winning) wine list in a modern, upscale setting.

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What the Food Critics are Saying

“Every time I eat at Fiola, I'm reminded that Fabio Trabocchi cooked at the four-star (and sadly closed) Maestro in Tysons Corner. Try his meatballs -- soft orbs of finely ground veal, pork and beef crowned with an organic egg -- and you'll understand. The chef's puffy golden veal Milanese, made to order in a pan with fresh sage, is another simple Italian recipe transformed into something sensational. His pasta? Divine. Smoked potato agnolotti containing cod cooked in milk and strewn with seafood in a copper casserole shows off both noodle and fish. My go-to dessert these days is ensaimada, a coil-shaped sweet bread filled with what tastes like creme brulee and a salute to the chef's Spanish wife.” – Washington Post

“Exquisitely balanced between rusticity and elegance, [Fiola’s] not merely the best Italian restaurant in DC but one of the best Italian restaurants in the country. Pastas are Trabocchi’s métier, and he can turn what might have been heavy—a simple noodle with black pepper and Parmesan, say—into a dish of exceptional balance and clarity. He’s no less magical with fish, understanding that it demands both more thoughtfulness when it comes to conception and less handling when it comes to execution. Don’t miss: Foie gras with chestnut toast; chestnut soup; veal-cheek risotto; pappardelle with hare ragu; potato agnolotti; bucatini with prawns and sea urchin; prosciutto-wrapped veal chop with hazelnuts; branzino with Malpeque oysters; turbot in a tomato broth with calamari;zuppa inglese; bombolini (Sardinian-style ricotta doughnuts).” – Washingtonian

From the Chef

“Cuisine must be balanced between Tradition and Evolution. I love the respect for ingredients in the original recipes of my country but my creativity can reach new levels if I consider the globalization of cuisine in my own style.” – Chef Fabio Trabocchi


The fare is often described as both homey and elegant – a contrast that is mirrored in the setting. Cream leather banquettes, saffron colored walls and mid-century modern lamps add refined touches, while a rustic stone wall running the length of the dining room evokes a Tuscan farmhouse.


  • One Michelin star 2016
  • Number 23: 100 Very Best Restaurants 2016 - Washingtonian
  • Fabio Trabocchi, Semifinalist, James Beard Award for Outstanding Chef, 2015
  • 100 Very Best Restaurants of 2015 — Washingtonian
  • 25 Best Restaurants in DC, 2015 – Zagat
  • Time Out Best Restaurants- 2014
  • Three stars from the Washington Post, 2012
  • Wine Spectator's 'Best Of' Award of Excellence, 2014-2015
  • Fine Dining Restaurant of the Year, 2014 – RAMMY Award Winner
  • Zagat rating of 28 out of 30

Menu for Fiola

601 Pennsylvania Avenue Northwest
Washington, DC 20004

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  • Price Range: $$$
    Atmosphere: Modern, Refined, Upscale
  • Dress Code: Dressy
    Good For: Foodies, Groups, Outdoor Dining
  • Noise Level: Average
  • Wine Spirits: Full Bar
    Phone: (202) 628-2888
  • Private Dining Room: No