Asmara Restaurant

Injera bread rolls filled with a spiced lentil cream. The flavor is a combination of the bread's tanginess and the earthiness of the lentils, with a spicy note. Eaten with hands as a snack.

Crispy on the outside, soft on the inside chickpea fritters seasoned with spices. The taste is savory with notes of garlic and parsley. Perfect as a hot appetizer.

Fried phyllo pastry triangles filled with spiced lentils. They are crispy and golden, with a soft and flavorful filling. Similar to samosas, they are enjoyed hot.

Crispy pastry triangles filled with spiced minced meat. They offer a pleasant contrast between the flaky crust and the juicy filling. A classic appetizer from Horn of Africa cuisine.

Toasted injera pieces seasoned with spiced clarified butter (kibe) and chili paste (awaze). It is very spicy, buttery, and crispy. An intense appetizer for those who love strong flavors.

Spicy stew prepared with finely chopped lamb offal. It has a strong flavor and a rich texture. A traditional dish appreciated for its intense taste.

A mixed platter offering a taste of three different appetizers: Asmara rolls, crispy Sambussa, and Falafel. Ideal for trying different textures and flavors at once.

Injera bread served with a selection of sauces and creamy hummus. A simple and tasty way to enjoy the typical bread with different toppings.

The national Eritrean and Ethiopian dish: a slow-cooked beef stew in berbere sauce. The meat is very tender and the sauce is thick, red, and spicy. It is strictly eaten with injera.

A variation of Zighini prepared with lamb. The flavor of the meat is more pronounced and pairs perfectly with the spiciness of the berbere. Served hot with injera.

Spicy chicken stew, slow-cooked with onions and berbere, served with a hard-boiled egg. The sauce is rich and flavorful. It is considered a festive and special dish.

Minced meat sautéed with butter and spices. Similar to a very dense and aromatic ragu. Can be ordered in spicy (red) or mild (white) versions.

Marinated and sautéed beef cubes, served sizzling on a terracotta plate (shekla). The meat is juicy and slightly charred, accompanied by spicy green peppers.

A sautéed beef stew with vegetables. The 'Spriss' version often combines elements of red and white sauces or offers a tasty middle ground. The meat remains tender.

Finely ground raw beef, marinated in spiced clarified butter (kibe) and mitmita (chili powder). It has a melt-in-your-mouth texture and a unique, buttery flavor. A prized dish.

Raw or lightly seared beef cubes, served with spicy awaze sauce. Similar to Kitfo but the meat is cut into cubes instead of minced, offering a different chewiness.

Long strips of beef, marinated and grilled until crispy on the outside and tender on the inside. Usually served with a side of spicy sauce or vegetables.

A delicate lamb stew (not spicy), cooked with turmeric, ginger, and vegetables. The color is yellowish and the flavor is mild and aromatic.

Dish made with dried meat (jerky-like) rehydrated and cooked in a spicy sauce. It has an intense, smoky flavor and a unique chewy texture.

A rich variation of the classic Shiro, enhanced with sautéed beef pieces. The creaminess of the chickpeas envelops the meat, creating a hearty and flavorful dish.

Rice served with beef stew and vegetables. An alternative for those who prefer rice over injera, with spicy but familiar flavors.

Steamed wheat semolina served with a meat and vegetable stew. A dish influenced by North African cuisine but with local spices.

Okra stew (bamia) with beef. The okra gives a slightly gelatinous and thick texture to the spiced sauce.

A mixed dish that combines various meat and vegetable preparations. Ideal for tasting various house specialties in one dish.

Stir-fried beef with kale or green leafy vegetables (Hamli). A balanced dish that combines protein with the slightly bitter taste of vegetables.

Traditional breakfast dish made with pieces of injera mixed with stew and yogurt. Soft, sour, and spicy at the same time, it's true comfort food.

Thick and creamy stew made from chickpea flour and berbere spices. It has a rich, nutty flavor. It is one of the most beloved and widespread vegetarian dishes.

Spicy red lentil stew (Misir Wot). The lentils melt into a thick, flavorful sauce, perfect for scooping up with injera.

Wheat semolina served with a mix of stewed vegetables. A light and aromatic dish, suitable for those seeking an alternative to injera.

Mushroom dish stewed with spices. The mushrooms offer a meaty texture and absorb the flavors of the spiced sauce.

Leafy green vegetables (similar to kale or chard) sautéed with spices and garlic. A flavorful and nutritious side dish.

Okra stew in a spicy tomato sauce. A vegetarian dish with a unique texture and delicate flavor.

Mixed vegetable stew (cabbage, carrots, potatoes) cooked with turmeric and without spicy chili. It has a sweet and delicate flavor.

Mixed vegetables cooked in a spicy red sauce. It combines the freshness of vegetables with the heat of berbere.

Stir-fried or steamed rice with a mix of spiced vegetables. A simple, filling, and vegan dish.

A large vegan mixed platter featuring samples of all vegetarian specialties (Shiro, lentils, vegetables). Perfect for trying everything.

Spicy fish stew. Fresh fish is cooked in a thick, aromatic sauce, absorbing all the flavors of the spices.

Pan-fried fish cubes with spices and vegetables. Can be prepared in spicy or mild versions.

Fermented traditional bread, spongy and flat.

Clarified butter (Kibe) flavored with local spices, the base of many dishes.

Spicy spice blend essential in Ethiopian and Eritrean cuisine, contains chili, garlic, ginger, and more.

Spiced chickpea powder ready to prepare Shiro stew at home.