
Based on 117 reviews
Classic Ethiopian chicken stew slow-cooked in a deep berbere and onion sauce, served with a hard-boiled egg that soaks up the heat — the dish to judge any Ethiopian kitchen by.
Ethiopian beef tartare seasoned with mitmita chili and clarified spiced butter, served raw or lightly warmed — fragrant, rich, and not for the timid.
An assortment of misir wat, gomen, shiro, and other plant-based stews arranged on injera — a broad introduction to Ethiopian flavours with real depth in each preparation.
Sautéed beef or lamb cooked with onions, peppers, and rosemary — a lighter, drier contrast to the stews that shows off the quality of the meat.