Carciofo alla giudia is the signature dish of Rome's Jewish Ghetto. The whole artichoke is trimmed, pressed flat, and deep-fried until the outer leaves become crispy and translucent, and the heart softens. The texture varies — the outer leaves shatter, the inner leaves are tender. Reviewers consistently cite this as one of Rome's best dishes. At Renato, the artichoke is fried perfectly without excess oil.
Tips from diners
This is the dish to order in the Ghetto. Renato's version is crispy without being greasy.
Eat this with your hands. The outer leaves shatter, the inner leaves are soft. The heart is the prize at the end.
Concia is a Jewish-Italian preserve of fried zucchini marinated in vinegar, garlic, and mint. It's served cold or at room temperature as an appetizer or side. The zucchini strips are fried until tender, then softened further in the marinade. The vinegar adds brightness, the mint provides freshness, and the garlic provides depth.
Tips from diners
Order this as an appetizer or share it. The balance of acidity and mint is refreshing.
A nod to Middle Eastern Jewish cuisine, the hummus is smooth and creamy, made from chickpeas and tahini. It's served with warm falafel — fried chickpea fritters that are crispy outside and tender inside. Pita bread is provided for scooping. It's a lighter starter that works well before meat courses.
Tips from diners
These are good but not as refined as the Jewish-Roman dishes. Skip if you want to focus on local Ghetto specialties.
Tonnarelli (thick, handmade pasta) is tossed with dried (cured) beef and tender artichoke pieces. The dish is hearty without heavy cream or oil — the beef provides salt and umami, the artichokes add sweetness and texture. It's a traditional Jewish-Roman dish that balances meat and vegetables.
Tips from diners
Order this to experience traditional Judeo-Roman cooking. The artichoke and dried beef pairing is unique.
Traditional amatriciana uses pork guanciale, but kosher law forbids pork. Renato substitutes smoked beef for the guanciale, providing similar saltiness and smokiness. The rest is traditional — San Marzano tomatoes, red chili, pecorino. The result is slightly different from the Roman standard but honoring the spirit of the dish.
Tips from diners
The smoked beef provides a similar profile to guanciale. It's a respectful adaptation, not a compromise.
Renato al Ghetto is a kosher hostaria in Rome's Jewish Ghetto, mixing old and new traditions. The restaurant proposes authentic Jewish-Roman dishes prepared according to kosher law — no pork, shellfish kept separate from meat. The carciofi alla giudia (Jewish-style artichokes) are the signature, fried until the leaves shatter. The menu also includes kosher versions of Roman classics like amatriciana and carbonara (using smoked beef instead of pork guanciale). It's refined home cooking, warm and welcoming.
Closed Saturday (Shabbat). Friday lunch until 3pm, dinner from 6pm. No evening service Friday or Saturday morning.
Located on the main street of the Jewish Ghetto, Via del Portico d'Ottavia. Walk the narrow streets, visit the Synagogue of Rome, then eat here.
Book in advance, especially for dinner. The restaurant is small and this area attracts food-focused tourists.
Page last updated: