The flatbread dough is made fresh daily and cooked in the wood-fired oven until it puffs and charrs slightly. The za'atar (Middle Eastern herb and spice blend) is toasted fresh with sesame. The finishing is generous olive oil and more sesame. Diners note this alone makes the visit worth it. It's meant to be eaten warm, torn by hand.
Tips from diners
Eat this immediately when it arrives—it's best warm and soft. Order 2-3 per person.
The lamb is marinated overnight in spices and oil, then grilled over high heat until charred outside and pink inside. The meat is tender and flavorful—never dry. Google reviews consistently praise this as one of the best kebabs in Rome. It arrives still sizzling. The pairing with house-made hummus and flatbread makes sense.
Tips from diners
Ask them to char the meat well. The charred exterior contrasts with the tender pink interior.
The eggplant is charred directly over flame until the skin blackens and the interior softens. This char flavor is essential to good baba ganoush. The tahini, lemon, and garlic are balanced—not too heavy, not too sharp. It's creamy and earthy. Diners note this is how baba ganoush should taste.
Tips from diners
Pair this with flatbread and maybe a yogurt-based dish for balance.
The hummus is made fresh from whole chickpeas, not from canned, making it grainier and less uniform but far more flavorful. The top is piled with warm crumbled grilled lamb, crispy pine nuts, and a drizzle of spicy red pepper oil. Diners scoop this up with flatbread. It's meant to be eaten family-style.
Tips from diners
Order this with flatbread and a bottle of wine. It's perfect shared across a table.
The cauliflower is grilled until the florets char and the edges blacken, concentrating the natural sugars. The tahini sauce is draped over—earthy and nutty. Pomegranate molasses adds sharp acidity. Reviewers consistently highlight this as a vegetable dish that could make anyone happy. It's substantial enough to be a side to meat or a vegetarian main.
Tips from diners
The char is the key—ask them to make sure the florets brown well in the fire.
Le Streghe (The Witches) sits on a quiet corner in Trastevere and serves Middle Eastern and Mediterranean dishes using quality ingredients and wood-fired technique. The flatbreads are made fresh daily in-house, and the meats are grilled over charcoal. The space is warm and intimate without being pretentious. Wine list leans toward natural and Italian wines. This is where locals go for something different without leaving the neighborhood.
This is best ordered family-style with multiple people. Order several mezze, some grilled items, and share.
The wine list features natural and biodynamic wines. Ask the server—they know the producers and can guide you.
Reserve for dinner, especially weekends. The corner location fills nightly with locals.
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