Addis Ababa Restaurant

A varied tasting platter combining several meat and vegetable specialties. Flavors range from mild to spicy, with stewed textures served on a fermented teff flatbread (injera). Traditionally eaten with hands, using the injera to scoop up the food.

A colorful selection of legume and vegetable stews, without meat. Offers a mix of spicy and mild flavors, with textures ranging from creamy puree to crunchy vegetables. A complete and balanced meal, served on injera.

Known as Kitfo, this is finely minced raw beef, marinated in spicy clarified butter and chili powder (mitmita). The texture is melt-in-your-mouth, and the taste is rich and zesty. Similar to classic steak tartare but with warm, spicy aromas.

Pieces of fish simmered in a dense, fragrant sauce, often based on onions and berbere spices. The flesh is tender and infused with the flavorful sauce. A warm dish that pairs perfectly with the tanginess of injera.

Probably Doro Wat, a chicken stew slow-cooked in a rich, spicy sauce with clarified butter. It's a very flavorful dish with a pronounced heat from chili. Tender and aromatic, it's a classic of Ethiopian cuisine.