Ba'Ghetto's carciofi alla giudia are whole artichokes trimmed and pressed, then deep-fried until the outer leaves become translucent and shatter on the tongue, while the inner leaves stay tender. The heart remains soft and delicate. The dish is a symbol of Roman Jewish identity, and Ba'Ghetto, as the oldest and largest kosher restaurant, does it with respect and precision. Multiple reviews cite this as one of Rome's best dishes.
Tips from diners
This is the dish the Ghetto is famous for. Ba'Ghetto's version is crispy and expertly fried.
Peel each leaf, eat the tender bit by scraping with your teeth. Save the heart for last.
Baccalà (salt cod) is soaked to remove excess salt, then fried until the outside is golden and crispy while the inside stays tender and flaky. At 18 EUR, it's an excellent value and frequently called out as 'the other signature dish' alongside the artichokes. The fried cod is street food refined — eaten as a starter or a light second course.
Tips from diners
The cod is fried to order. Eat it hot — the outside crispness is the whole point.
At 18 EUR, this is a large portion of perfectly fried fish. Order it as an appetizer or light main.
Concia is a Jewish-Italian preparation: zucchini strips are fried until tender, then marinated in vinegar, garlic, and fresh mint. It's served at room temperature. The vinegar provides acidity and brightness, the mint cools, and the garlic deepens. It's traditional Jewish-Roman preservation cooking that tastes nothing like heavy or oily — instead, it's fresh and balanced.
Tips from diners
Order this as an appetizer or to share. The acidity and mint make it a perfect palate opener.
Pasta e ceci (pasta and chickpeas) is a humble Jewish-Italian dish that appears in traditional cooking. Ba'Ghetto prepares it the old way: chickpeas are cooked until soft, small pasta shapes are added, and the broth is thick and hearty. It's served warm, perfect as a first course on cooler days. Some reviewers call it 'rustic soul food.'
Tips from diners
Order this on cooler days or if you want something warm and filling without meat.
Ba'Ghetto sources kosher meats and sausages from trusted suppliers. The platter rotates seasonally but typically includes kosher salami, sausages, and cured beef. Each meat is prepared according to kosher law. It's meant to be shared and pairs well with wine (if the meal is meat-based) or beer.
Tips from diners
Order this to taste the range of kosher cured meats. Ask the staff which meats are on the board today.
Ba'Ghetto was founded in the 1980s by Ester and Amram Dabush and is Rome's first Jewish restaurant, now grown into the largest kosher restaurant in Europe. The menu spans Judeo-Roman and Tripoline traditions — carciofi alla giudia (Jewish artichokes), fried baccalà (cod), and holiday specialties. Everything is strictly kosher, with meat, fish, and dairy services kept separate. The restaurant balances tradition with modernity, serving home cooking with refined technique.
Closed Saturday (Shabbat). Friday lunch until 3pm, Saturday dinner from 6pm. No Friday evening or Saturday lunch service.
Ba'Ghetto is the oldest Jewish restaurant in Rome and Europe's largest kosher establishment. The Ghetto itself is Rome's historic Jewish quarter, walled from 1555-1870.
Book well in advance, especially for dinner and weekend meals. The restaurant is legendary and fills with food pilgrims and tourists.
Everything is strictly kosher. No mixing of meat and dairy. There's a separate dairy/milky restaurant next door if you want vegetarian or dairy dishes.
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