Red Sea Ethiopian & Eritrean Cuisine RestaurantDoro WatSlow-braised chicken leg in a deep, brick-red berbere sauce with hard-boiled egg — the flagship stew of Ethiopian cooking, rich and warmly spicedWhat people saidBe the first to tell people about this dish.A real review, tied to a real visit.Write a reviewCheck in first📝Reviews are tied to a real visit — that’s how we keep them honest.Check in nowNot here right now
