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Tsion Cafe
Duba Wot
Veggie Combo
Black-Eyed Peas Bowl
Shakshuka
Shiro
Doro Wat
Spicy pumpkin and sweet potato stew with jollof rice and plantain. Sweet, savory, and deeply complex.
Five or six vegan stews — shiro, misir, gomen, atakilt, fosolia — arranged on injera, the menu's most generous plate.
Eggs poached in a spiced tomato-pepper sauce, served in the cast iron — leans Ethiopian with berbere warmth.
Black-eyed peas in coconut milk with plantain, beets, creamy tahini, cilantro, and lime sauce.
Berbere-braised chicken with a hard-boiled egg, deeply spiced and meant for tearing apart with injera.
Chickpea stew seasoned with Ethiopian spices. A classic done beautifully in Tsion's plant-based kitchen.
Sabich
Iraqi-Israeli pita with fried eggplant, hard-boiled egg, hummus, and amba — the Israeli half of the menu's identity.
Gomen
Braised collard greens, Ethiopian-style. Simple, vibrant, and perfectly seasoned.
Yemeni Malawach
Flaky Yemeni flatbread that bridges the Ethiopian-Israeli identity of the restaurant. Buttery and addictive.
Misir
Ethiopian red lentil stew with warm spices. Comforting and naturally vegan.
Samosas
Based on 599 reviews
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