A Milanese classic adapted for kosher standards. Veal shanks are braised slowly in white wine with vegetables and herbs until the meat falls from the bone. Served on a bed of saffron risotto with a small spoon for the marrow inside the bone. The sauce is rich with collagen and infused with aromatic vegetables.
Tips from diners
Use the small spoon to scoop the marrow from the center of the bone—it's the best part and melts on your tongue.
A bone-in T-bone or porterhouse steak, sourced from certified kosher beef and cut to 1.5 inches thick. Grilled over wood fire, the exterior develops a charred crust while the interior stays pink and rare. Finished with Tuscan olive oil, crushed salt, and rosemary. Served sliced and shared family-style.
Tips from diners
Ask for it rare (al sangue). The kitchen understands this request and respects Italian preferences—it arrives perfect.
This steak is meant to feed two people generously. It arrives sliced and on a hot stone. Ask for extra tuscan bread.
BellaCarne respects the Jewish Ghetto tradition with this classic braised oxtail. The meat becomes tender and unctuous after hours of slow braising, the celery nearly dissolves into the sauce, and the tomato provides bright acidity. Served with soft polenta or mashed potatoes for soaking up the rich sauce.
Tips from diners
This is comfort food at a fine dining price point. The quality of the braise and sauce justifies it. Pair with crusty bread.
Kosher-certified beef sliced paper-thin by hand, arranged on a chilled plate. Dressed simply with excellent olive oil, fresh lemon juice, and flakes of sea salt. Finished with generous shavings of black truffle that perfume the dish. The truffle is essential here—it elevates the simplicity of the raw beef to something refined and luxurious.
Tips from diners
The truffle shavings should be generous and visible. If they look sparse, ask the server to add more—they will.
A whole sea bass roasted in the wood oven until the skin crisps and the flesh is delicate and flaky. Seasoned simply with lemon, olive oil, and herbs. The fish is filleted tableside for drama and freshness. A refined take on the Ghetto's seafood traditions.
Tips from diners
Ask the server about the size and source—BellaCarne sources wild fish when available, which has better flavor than farmed.
Thin slices of high-quality beef sirloin grilled quickly to medium-rare, then arranged on a plate with peppery arugula, thin shavings of aged pecorino, and a squeeze of fresh lemon. The warmth of the meat slightly wilts the greens while the cheese adds a sharp, salty note. Light and bright despite the richness of the beef.
Tips from diners
Smaller portion than the Bistecca—good for a single diner who wants quality without overwhelming size.
BellaCarne is Rome's only kosher fine-dining steakhouse, certified under the supervision of the Roman Jewish community and located on Via del Portico d'Ottavia, the Ghetto's main street. The restaurant honours both Italian and Jewish culinary traditions — wood-fired Bistecca alla Fiorentina alongside traditional coda alla vaccinara. Tables overlook the ancient Portico d'Ottavia ruins, making it the most dramatically located restaurant in the neighbourhood.
Reservations essential, especially weekends. The dining room is intimate and books weeks ahead. Request a table with a view of the Portico d'Ottavia if available.
The wine list is extensive and skews toward Italian regions. Ask the sommelier for recommendations—they're knowledgeable about pairings with kosher and traditional Roman dishes.
Ask about kashrut certification details if important to you. The restaurant maintains high standards but policies may vary. Staff are happy to explain.
Page last updated: