Fiola is run by chef Fabio Trabocchi and his wife, Maria. (Astrid Rieken/For The Washington Post)
“Venison transcends the routine when gently cooked over pine needles and paired with foie gras and savoy cabbage.” (Astrid Rieken/For The Washington Post)
“The beautiful people have a suitable setting in which to twirl their pasta. The dining room's curved ceiling appears to glow with gold leaf. The rosewood tables are linen-free but so smooth and polished they could double as mirrors. “ (Astrid Rieken/For The Washington Post)
“You can order a life-affirming grilled cheese sandwich with tomato soup at lunch” as part of Fiola’s $15 lunch deal. (Astrid Riecken For The Washington Post)
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