Asmara Restaurant

Zigni

Slow-braised beef in a deep berbere sauce — the defining Eritrean stew, complex with dried chili, cardamom, and long cook time

Tibs

Sautéed cubed meat (beef or lamb) with onion, jalapeño, and rosemary — sharper and quicker than the stews, good textural contrast on the platter

Misir Wot

Red lentils cooked down in spiced berbere — earthy, gently spicy, and one of the most satisfying dishes on the vegetarian combo

Gomen

Collard greens braised with garlic and clarified butter — mild counterpoint to the hotter stews on a shared platter

Vegetarian Combination Platter

A spread of 5–6 vegetable and lentil dishes arranged over injera — the best way to explore the menu without committing to a single stew

Alicha

Mild turmeric-and-ginger stew (beef or vegetable) — the gentler alternative for diners sensitive to heat, still deeply flavorful