9 Best Restaurants in Piazza Navona, Campo de' Fiori, and the Jewish Ghetto, Rome

In the shadow of the Pantheon, this small family-run trattoria, open since 1961, delights tourists and locals alike. There's an air of authenticity to the Roman staples here, and the quality of the ingredients and the cooking mean booking ahead through the website is a must. If weather permits, ask for one of the three tables outside that overlook the famous monument.

Smack in the middle of the city, with the freshest produce right outside its door, this pizzeria features pies made with dough by Rome's renowned family of bakers, the Rosciolis. The menu also offers a good selection of pastas, mains, and local Lazio wines.

Thought to be the oldest restaurant in Rome (a document dates it back to 1518), La Campana is well liked for its honest Roman cuisine and its old-school, slightly upscale feel—think white tablecloths and unflappable waiters in black tie who have been there since the beginning of time. This is the place to have one of the best coda alla vaccinara (oxtail stew) in Rome, along with other specialties like saltimbocca and pasta all'amatriciana (a classic Roman tomato sauce with bacon-like pork cheek).

The nondescript entrance on a narrow side street leads upstairs to the main dining room of this neighborhood favorite, where those in the know enjoy dining on classic Roman fare under arched, frescoed ceilings. Fried zucchini flowers, Roman-Jewish style artichokes, battered salt cod, and gnocchi are all consistently excellent, and the menu has some nice, historic touches, like a beef-and-citron stew from an ancient Roman recipe of Apicius. If the porchetta is being offered, order it.

Bellacarne means "beautiful meat," and that's the focus of the menu here (though it's also what a Jewish Italian grandmother might say while pinching her grandchild's cheek). The kosher kitchen makes its own pastrami, but the setting is more fine dining than deli.

For good, hearty Roman cuisine in an area filled with mediocre touristy restaurants, head to this trattoria that's been on the scene since the late 1950s. Stick with the classics, perhaps starting off with a mixed salumi plate featuring Parma ham and buffalo mozzarella before moving on to a primi (first course)—the amatriciana (with tomato sauce, guanciale, and pecorino cheese) is one of the standouts. Desserts are made fresh daily, and the tiramisu is always a winner. As at most Roman trattorias, the house wine is pretty good, but the wine list also has a decent selection of other options. In warmer months, tables spill out onto Piazza del Fico, making this an especially wonderful spot in the evening. On the upper floor of the same building is Bistrot da Francesco Su, a higher-end restaurant serving contemporary cuisine.

Fraschetta is the name given to one of the casual, boisterous countryside spots just outside Rome, where the menu focuses on porchetta, the Italian version of roast pork. This is a city-styled version of such an establishment, and the atmosphere is typical, with waiters yelling across the room and frequently breaking into song. Order porchetta (of course) and a cheese and charcuterie board, and follow it with pasta carbonara or amatriciana. The tiramisu here, served in a jar, is worth saving room for. Don't bother asking for a wine list—the only choice is the daily house wine, served in a tumbler, as it would be at a true fraschetta.

This neighborhood institution serves all the Roman-Jewish classics. Like most of the starters, the carciofi alla giudia (Jewish-style artichokes) are outstanding, and a perfect meal might also include the carbonara, which incorporates dried beef instead of guanciale, or the semolina gnocchi baked in a terra-cotta ramekin. The restaurant gets extremely busy, so don't expect service to be all that attentive; the food more than makes up for it, though.

The place to go for Rome's extraordinary carciofi alla giudia, Piperno has been in business since 1860. The location, up a tiny hill in a piazza tucked away behind the palazzos of the Jewish Ghetto, lends the restaurant a rarefied air. In addition to the artichokes, try the exquisite prosciutto and buffalo mozzarella plate, the fiori di zucca ripieni e fritti (fried stuffed zucchini flowers), and filetti di baccalà to start. The display of fresh, local fish is enticing enough to lure diners to try offerings from sea instead of land.