"Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts."


James Beard

La Fia is an intimate bistro located on historic Market Street in Wilmington, Delaware. Owner Chef Bryan Sikora prepares inventive, seasonal fare with a focus on local and sustainable ingredients. The diverse menu at La Fia allows diners to enjoy a light meal of small plates and small courses as well as rustic entrees.  La Fia has over 20 wines by the glass, craft beer, and seasonally inspired craft cocktails. Everything is made in house at La Fia from the breads in the bread basket to the desserts.  Please “LIKE” us on Facebook to stay updated on all special events happening at La Fia.

CHEF BRYAN SIKORA


A graduate of the Culinary Institute of America in Hyde Park, N.Y., Sikora devoted much of his early career to traveling and working in kitchens across the United States–Cape Cod, Portland, Oregon, Colorado, and Washington, D.C.

In 2001, Sikora burst onto Philly’s culinary scene with his mega-hit Django in the Queen Village. The eatery was the first BYOB to ever receive four bells from the Philadelphia Inquirer’s renowned food critic Craig LaBan. It’s also where Sikora earned a 2004 StarChefs.com Rising Stars Award. Sikora made the decision to sell Django and move to Chester County and there found the inspiration to open Talula’s Table.

During Sikora’s time at Talula’s Table, Portfolio.com dubbed it “The Toughest Table in America.” The New York Times praised the “handsome, deceptively complex and masterfully executed” food, likening the experience to a “spiritual retreat.” The experience earned a spot on the 2010 “Saveur 100” list. Craig Laban was quoted as saying, “one of the best meals I’ve had all year.”

In 2013 Sikora chose Wilmington, DE to start the second phase of his career as a chef. He created La Fia, where he applies his skills as an artist, a baker and a chef. His murals hang above the bar, bread and pastry are baked fresh every day and next door you can find the cozy restaurant that seats just 35 people.  Diners near and far come to enjoy Sikora’s culinary creations, and his farmstead approach to food, which embraces the finest products from local producers, seasonality and sourcing the best available ingredients. The food culture at La Fia represents the true rustic nature of European cooking.

Brian Sikora