Renato al Ghetto - Hostaria Kosher

Classic fried dish from Jewish-Roman cuisine. Includes battered and fried cod fillets and a whole Jewish-style artichoke. Crispy, golden, and flavorful.

Whole artichoke fried twice according to Roman Jewish tradition. The outer leaves become crispy like chips, while the heart remains tender.

Floured and fried fresh anchovies, served in a traditional paper cone. A simple, crispy, and salty seafood appetizer, to be eaten with your hands.

Fried cod and eggplant bites served on a velvety basil sauce. Soft inside with a delicate fish and vegetable flavor.

Fresh appetizer composed of diced avocado and marinated salmon. A modern combination that blends the creaminess of avocado with the saltiness of fish.

Boiled beef tongue, thinly sliced, layered with green sauce (Piedmontese "bagnetto" made with parsley, anchovies, and capers). A rich and aromatic cold dish.

Very thin slices of raw beef served with fennel and orange salad. A light, fresh, and citrusy dish.

Light and digestible typical Roman flatbread (pinsa), topped with cured beef (similar to bresaola or coppiette) and fresh arugula.

Selection of traditional Jewish-Roman appetizers. Includes marinated zucchini (concia), tomatoes, and a savory tartlet of anchovies and endive.

Stuffed pasta sautéed in a simple dressing of garlic, olive oil, and pachino cherry tomatoes. Flavorful and slightly spicy.

Thick spaghetti dressed with fresh sea bream pulp and lemon zest. A delicate and fragrant first course from the sea.

Short ring-shaped pasta (calamarata) served with sea bass ragu, tender zucchini, and a sprinkle of bottarga (dried fish roe) for a savory touch.

Egg fettuccine dressed with a rich mushroom sauce, strips of beef jerky, and aromatic truffle. Earthy and intense flavor.

Fresh pasta similar to chitarra spaghetti, dressed with salted anchovies, sweet cherry tomatoes, and zucchini flowers. A classic Roman combination.

Short pasta dressed with fragrant Genoese pesto, crunchy pine nuts, and oven-baked cherry tomatoes (confit) to enhance their sweetness. Vegetarian dish.

Kosher twist on a Roman classic. Pasta dressed with tomato sauce and beef jerky instead of pork cheek.

Chicken stewed and slowly cooked with peppers. A traditional Roman dish where the meat becomes tender and is flavored by the sweetness of the peppers.

Roast veal seasoned with typical porchetta spices (rosemary, garlic, fennel), served with pan-sautéed potatoes.

Thin chicken cutlets with sage and cured meat (kosher variant of ham), pan-fried with white wine. Tasty and aromatic.

Breaded and fried chicken cutlet, served with fries. A simple, crispy dish loved by all.

Cod fillet cooked stewed with tomato sauce, raisins, and pine nuts. A typical Christmas Eve dish with a sweet and sour taste.

Fish fillet (sea bass) baked and covered with a crispy crust of crushed pistachios. Delicate and refined.

Thin strips of beef quickly sautéed in a pan, served with fresh arugula and cherry tomatoes. A light and tasty main course.

House-made meatballs, prepared according to the house recipe, usually served in sauce.

Fresh fish available daily. Can be prepared grilled, baked, or "acqua pazza" (poached in broth). Price is per hectogram (100g).

Typical Roman dish made with lamb offal (heart, lungs, liver), usually cooked with onions and artichokes.

Suckling lamb, a Roman specialty. Can be prepared roasted (scottadito) or "alla cacciatora" (hunter-style).

Fried or stewed brain (usually lamb or veal). A traditional "cucina povera" dish, tender and creamy.

Beef ribeye cut with the bone, grilled. Juicy and flavorful.

Grilled beef steak served sliced (tagliata) on a bed of fresh arugula. Often dressed with Parmesan shavings or balsamic glaze.

200-gram beef hamburger served on a plate, accompanied by French fries.

Maxi 300-gram hamburger enriched with an egg and braised beef jerky. A very rich and nutritious single dish, served with fries.

Grilled beef (choice of tagliata or ribeye) enhanced with fresh truffle shavings. A luxurious taste experience.

Creamy spread made from cooked chickpeas, tahini (sesame paste), oil, and lemon. Typical Middle Eastern side dish.

Potatoes cut into pieces and roasted in the oven, usually seasoned with rosemary and salt.

Classic stick-cut potatoes fried in boiling oil until golden.

Leafy green vegetable with a slightly bitter taste, first boiled and then sautéed in a pan with garlic, oil, and chili pepper. Typical Roman side dish.

The classic Roman sautéed chicory enhanced with a sprinkle of bottarga for a decisive sea flavor.

Fresh seasonal vegetables, prepared based on seasonal availability (e.g., spinach, chard, broccoli rabe).

Selection of homemade desserts that vary daily. Ask the staff for today's specials.

Still or sparkling mineral water in a bottle.

Sweet carbonated beverage with cola flavor.

Beer, usually lager or pilsner. Refreshing and slightly bitter.