The story
Located in the heart of Rome at Largo dei Librari, Filetti di Baccalà stands as a historic institution for those seeking authentic local flavors. The venue has earned a reputation for excellence, particularly among those who appreciate the art of traditional Roman frying.
The restaurant is widely celebrated for serving what creator Cucina con Ruben describes as "the best fried cod fillets in the city." The secret to their success lies in a unique batter crafted from a decades-old mother yeast, which provides a distinct texture to their signature Filetto di Baccalà. Beyond their namesake dish, the menu also features perfectly prepared Zucchina Fritta, making it a must-visit destination for anyone looking to experience a true Roman classic.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Crisp, golden zucchini fritta earns unanimous praise, while the overall vibe is one of simple, convivial warmth that elevates humble ingredients into a memorable meal.
“You have to try the fried zucchini too. It's a cream inside. They're amazing, really scary how good they are.”
What creators say
1 creator has covered Filetti di Baccalà. Most active: Cucina con Ruben
Filetti di Baccalà is a historic Roman institution serving the best fried cod fillets in the city, with a secret batter made from a decades-old mother yeast.
Dishes mentioned
Filetto di Baccalà
This is the history of Rome, really. Look at how many fillets they're frying in there. The secret is the mother yeast they've kept for years, which they feed every day. The batter is made with that yeast. The cod is desalted with a trickle of water. It's not fish and chips, it's something else entirely. It's so crunchy, you can hear it. The smell is exceptional. Fried with the skin on, otherwise it would fall apart. I love the skin. They do about 200 kg a week. It's spectacular.
Zucchina Fritta
You have to try the fried zucchini too. It's a cream inside. They're amazing, really scary how good they are.
