Italian bucatini pasta is served in a tom yum-inspired broth made with lemongrass, galangal, kaffir lime leaves, and Thai chilies. Fresh shrimp adds protein, and the broth is balanced between sour (from tamarind and lime), spicy (from chilies), and savory (from shrimp paste). A fusion dish that respects both the pasta and Thai tradition.
Tips from diners
This dish shows how well pasta can work in Asian broths. The balance is excellent—neither the Italian or Thai elements dominate.
The classic Italian melon and prosciutto pairing, refreshed with fresh mint and a squeeze of lime juice that brings brightness. The sweetness of the melon, the saltiness of the prosciutto, and the cool mint create a refreshing, light finish. A seasonal dessert-adjacent course.
Tips from diners
Order this if you want something light and refreshing rather than a heavy dessert. Available seasonally.
A bright starter combining Italian greens with a Southeast Asian flavor profile. Fresh green leaves are tossed with a dressing made from lime, fish sauce, and palm sugar, finished with crushed roasted peanuts, fresh chili slices, and cilantro. The dressing is sharp and slightly spicy, creating a dynamic opening to the meal.
Tips from diners
This is the restaurant's signature approach in one dish—Italian ingredients with Asian technique. Fresh and bright.
Squid ink turns risotto black, creating a visually striking base. Shrimp is added for protein, while fresh mango diced and scattered on top provides sweetness and tropical fruit character. A spicy lime emulsion drizzled around the plate ties the components together. Playful, balanced, and well-executed.
Tips from diners
This dish is beautiful on the plate and tastes as balanced as it looks. A good choice for special occasions.
Seared beef sirloin is sliced thin and tossed with a dressing of lime juice, fish sauce, and palm sugar. Fresh Thai herbs—mint, cilantro, basil—and sliced red onions add freshness and bite. This is a Southeast Asian beef salad (larb-inspired) made with Italian beef and technique.
Tips from diners
If you've never tried a Southeast Asian beef salad, this is a good introduction. Fresh, tangy, and herbaceous.
A whole sea bass is roasted until the skin is crispy and the flesh is moist and delicate. Served with a chili-infused oil that brings heat and depth, alongside steamed greens and jasmine rice for soaking up the flavorful oil. The Italian technique of roasting whole fish meets Southeast Asian spice.
Tips from diners
Ask for the chili oil on the side if you prefer to control the heat level. Some people add more, some use none.
Ketumbar is a distinctly modern Testaccio spot that marries Italian and Southeast Asian cuisines, creating dishes that honor both traditions without copying either. Named after coriander (ketumbar in Indonesian), the restaurant explores the intersection of Mediterranean and Asian cooking—using Italian ingredients and techniques with Asian spice profiles and flavor building. This is not traditional Testaccio, but rather a reflection of contemporary Rome's culinary evolution.
Ketumbar represents contemporary Rome—young, experimental, respectful of tradition but not bound by it. The vibe is casual but the cooking is serious.
Open only for dinner, Tuesday-Saturday. The bar is lively on weekends. Arrive after 21:00 for a quieter meal, before 20:00 for more energy.
The bar makes creative cocktails that echo the fusion concept. Ask the bartender for recommendations—they experiment with Asian spirits and Italian liqueurs.
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