Ristorante Africano Etiope Enqutatash

Fried and crispy puff pastry triangles. The filling can be spicy meat or lentils. A classic flavorful Ethiopian appetizer.

Steamed wheat semolina served with a rich stew of beef and mixed vegetables.

Golden and crispy fried potato sticks.

Likely a mixed portion or a dish combining sambusa and couscous.

Toasted and crisped injera, seasoned with berbere (spicy spice mix) and clarified butter. A flavorful and spicy appetizer.

Tender beef stew, slow-cooked in a spicy red berbere-based sauce. Rich and aromatic dish.

Young lamb stew (abbacchio) in a spicy sauce. Intense flavor characteristic of Ethiopian cuisine.

Minced beef stew cooked with delicate spices (often turmeric), without chili. Suitable for those who don't like spicy food.

The Ethiopian national dish. Chicken stewed for a long time in a thick, spicy berbere sauce, served with a whole hard-boiled egg.

Delicate beef stew, prepared with turmeric and non-spicy spices (Alicha). Mild and aromatic flavor.

Pan-fried beef cubes with a spicy sauce.

Pan-fried beef cubes with onions, garlic, and delicate spices, without spicy sauce.

Veal cubes, served raw or lightly seared, seasoned with abundant spicy berbere and spiced butter.

Version of Gored Gored enriched with tomato, onion, and fresh green peppers (Karia).

Finely chopped beef tartare, marinated with clarified butter with herbs (niter kibbeh) and chili powder (mitmita). Very flavorful.

Mixed vegetarian dish including various stews of legumes (lentils, chickpeas) and cooked vegetables, served on injera.

Seasonal vegetables served as an accompaniment.

Spongy, fermented flatbread made from teff flour. It has a slightly sour taste and is used to scoop up food with your hands.

Shiro Wot, a thick and creamy stew made from toasted and spiced chickpea flour. Flavorful and comforting.

Lentil stew, typically prepared with spicy red berbere sauce.

Light stew of mixed vegetables (such as savoy cabbage, carrots, and potatoes) cooked with turmeric and not spicy.

Cabbage or chard leaves (like broccolini) stewed with spices, garlic, and ginger.

Local version of Baklava. Layers of thin puff pastry filled with chopped pistachios and soaked in honey.

A dense and crumbly dessert made from sesame seed paste and sugar, enriched with pistachios.

Large bottle of naturally sparkling mineral water.

Large bottle of still mineral water.

Small bottle of naturally sparkling mineral water.

Small bottle of still mineral water.

Canned non-alcoholic carbonated beverage.

Clear and refreshing Italian pale lager beer.

Famous Dutch lager beer with a balanced taste.

Danish Strong Ale beer with a bold taste and higher alcohol content.

House wine served in a one-liter carafe.

House wine served in a half-liter carafe.

Classic Sicilian wine.

Small bottle (often 375ml) of Sicilian wine.

Famous Tuscan red wine based on Sangiovese grapes.

Full-bodied and fruity red wine, typical of Abruzzo.

Fresh and aromatic white wine from Campania.

Dry and light sparkling white wine, produced in Veneto with Chardonnay grapes.

Traditional Ethiopian coffee prepared and served in the typical terracotta pot called Jebena. Rich and intense aroma.

Selection of typical Italian digestifs and bitters.