Fiola Mare is chef Fabio Trabocchi’s Italian seafood restaurant on Georgetown’s waterfront in Washington, D.C. Opened in 2014, it overlooks the Potomac River, with a nautically inspired dining room and outdoor seating. The menu draws on coastal Italy, from the Marche coastline around Monte Conero to the Amalfi Coast and Sicily.
Caviar abounds, with a selection served alongside warm blini, whipped ricotta, and traditional garnishes. Smaller bites include wild-caught hamachi tartlets crowned with Kaluga Black Diamond caviar and warm flatbreads filled with Crescenza cheese and topped with a miniature quenelle of the same caviar.
A seafood tower is designed for sharing, while crudos have included yellowfin with Lucy Rose apples and chile crunch oil, and kampachi brightened with yuzu-tangerine granita and Sicilian olio verde. Pastas include Trabocchi’s signature lobster ravioli with ginger and chives, and spaghetti with tomato soffritto and Manila, littleneck, razor, and purple savory clams.
The tableside seafood cart displays the day’s selection, which might include Nigerian tiger prawns, Canary Islands branzino, Maine lobster, and wild Danish sole
