A Mediterranean preparation honoring kosher traditions. A whole sea bass is stuffed with fresh herbs (parsley, dill, chervil), thin lemon slices, and aromatic vegetables, then roasted in the oven. The herb perfume infuses the delicate flesh while keeping it moist. Served with roasted vegetables and a squeeze of lemon.
Tips from diners
Ask for the fish to be filleted at your table. Watching the server work is part of the experience.
Su Casa's falafel are made from dried chickpeas (not canned), giving them a lighter texture than many versions. Fried to golden-brown, the exterior is crispy and the interior is fluffy with a hint of herbs—coriander and cumin create warmth. Served with tahini sauce for dipping.
Tips from diners
An excellent kosher vegetarian starter. Order with hummus for a plant-based mezze plate.
A traditional Mediterranean starter made from boiled chickpeas blended smooth with sesame tahini, garlic, and lemon juice, creating a silky, pale dip. Finished with a puddle of olive oil and warm spices. Su Casa's version is made fresh daily, with the tahini providing both richness and slight bitterness that balances the chickpea sweetness.
Tips from diners
Order pita or flatbread alongside—the hummus is creamy and perfect for scooping. Su Casa makes their bread in-house.
A Roman-Jewish hybrid dish. Young whole artichokes are braised upright in water with lots of garlic, mint, and parsley until tender. The dish is served at room temperature, the artichokes almost falling apart but still holding shape, infused with herbal notes from the braising liquid. Different from fried versions—this is refined and light.
Tips from diners
Eat with your hands—pull leaves and scrape the tender flesh with your teeth. The core is the best part.
Eggplant slices are roasted until tender, then layered with house-made tomato sauce and parmesan cheese, creating a rich but vegetable-forward dish. The eggplant absorbs the tomato and cheese flavors while maintaining slight texture. Kosher-friendly and satisfying.
Tips from diners
Pair with a simple green salad and bread to make a complete vegetarian dinner.
Mediterranean spices (cumin, cinnamon, coriander) coat tender roasted chicken breast. The spice blend creates warmth and depth without heat. Served with tahini sauce, fresh tomatoes, and cucumber for assembling at the table. Su Casa's version is lighter and brighter than heavy versions elsewhere.
Tips from diners
Build your own with pita and sides. Order extra tahini sauce and vegetables for customizing.
Su Casa sits inside the Jewish Ghetto and is one of the few kosher-certified restaurants in central Rome. The name means 'at home' in Spanish, reflecting Sephardic heritage — the menu pulls from Italian, Greek, and Middle Eastern traditions and adapts them to strict kashrut. The Branzino Con Erbe is the dish locals book ahead for. It is one of the only places in Rome where you can have a Roman-Jewish artichoke alongside a proper hummus b'tahina.
Small dining room, book ahead especially for weekend dinners. Walk-ins possible on weekday afternoons.
Menu is accommodating to kosher observance and vegetarian diets. Ask the server about certification if needed—they're knowledgeable.
Family-style sharing works well here. Order multiple dishes and appetizers to taste a range of Mediterranean flavors.
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