Nonna Betta

Roman-Jewish cooking in the heart of the old Ghetto — carciofi alla giudia (fried whole artichokes), baccalà, and a fried courgette-flower plate that alone is worth the trip to Via del Portico d'Ottavia.

Carciofi alla giudia is only really good in artichoke season (roughly October through April), so check what's actually on the menu before building a visit entirely around it — outside that window, the fried courgette flowers and baccalà carry the meal just as well. The restaurant is closed on Saturdays for Shabbat, unlike most of its neighbours on Via del Portico d'Ottavia — plan around it if you're set on eating here specifically.