Set to open in April, the hotel’s existing fine-dining culinary concept will be reinvented as ‘Fiola at Dopolavoro Venezia,’ featuring a sophisticated yet luxurious ambiance coupled with striking architectural details that date back to the 1920’s.
“We are delighted to welcome Fabio Trabocchi to JW Marriott Venice Resort & Spa and are excited to lead our guests through a dynamic culinary journey with the unveiling of Fiola at Dopolavoro Venezia,” said Mitzi Gaskins, vice president, JW Marriott. “Fiola at Dopolavoro Venezia will feature a vibrant menu thoughtfully curated by Trabocchi, with cuisines deeply rooted in traditional flavors from Italy and the Adriatic.”
Nestled inside JW Marriott Venice Resort & Spa, the city’s premier hotel that enjoys a splendid location on Venice’s private island, Isola delle Rose, Fiola at Dopolavoro Venezia will incorporate culinary highlights from the celebrated menu of Trabocchi’s existing Michelin-starred restaurant, Fiola DC.
Guests can anticipate dishes that combine seasonal ingredients locally sourced from Venice’s famous, centuries-old Rialto Market, the Adriatic Sea, as well as vegetables and exclusive olive oil from the private island’s own vegetable garden and olive grove.
The menu will change daily and provide a nostalgic twist on traditional Venetian cuisine prepared with a modern presentation and standout dishes such as Fiola Lobster Ravioli, Bassano White Asparagus and Caviar, Foie Gras alla Veneziana, Moeche col pien (soft-shell crabs from the Venetian lagoon), Venetian Style Tuna Crudo (a daily-changing crudo option, finished tableside), and Vanilla Fried Pastry Cream and Corbezzolo Honey.
Guests can also enjoy Trabocchi’s modern take on the classic Venetian cicchetti (local bites) for the Aperitivo.