Auberge Saint Augustin

Fried triangular pastries, stuffed with spicy vegetables. Crispy on the outside and tender on the inside. A classic appetizer to enjoy with your fingers.

Fried dough triangles filled with seasoned lentils. Earthy and spicy flavor in a crispy wrapper. Served hot.

Samosas stuffed with minced meat and spices. Rich and flavorful with a crispy texture. A popular appetizer.

Whole green lentil salad, served cold with a mustardy and spicy vinaigrette. Refreshing with a pleasant texture. Usually eaten with injera.

Fresh salad composed mainly of avocado, seasoned in the Ethiopian style. Creamy and light. Perfect for starting the meal gently.

Crispy grilled injera coated with spiced butter (niter kibbeh) and berbere. Rich, buttery, and pungent flavor. A warm and comforting appetizer.

Large tasting platter combining various meat and vegetable stews on an injera flatbread. Allows you to taste a variety of Ethiopian flavors in one dish.

Beef cubes sautéed with onions, garlic, and green peppers. Tender and juicy meat with a grilled flavor. Traditionally served on injera.

Lamb pieces pan-fried with aromatics. Tender and rich in flavor. A festive dish appreciated for its distinct taste.

Beef sautéed in an Awaze sauce (red chili paste). Spicier and saucier than classic tibs. Ideal for those who like spicy dishes.

Ethiopian beef tartare seasoned with mitmita (chili powder) and spiced clarified butter. Melts in your mouth texture and very spicy taste. Can be served raw (tre) or lightly cooked (lebleb).

Variation of traditional Ketfo, served with fresh cheese (ayib) and spinach. The cheese softens the chili. A mix of textures and temperatures.

Cooked version of the Special Ketfo with cheese and spinach. Rich flavors of spicy beef mixed with the mildness of cheese. For those who prefer cooked meat.

The Ethiopian national dish. Chicken stew simmered in a thick, spicy red berbere sauce, served with a hard-boiled egg. Deep and complex flavor.

Beef stew simmered in a spicy red sauce (berbere). Tender meat and creamy sauce. Very flavorful and spicy.

Mild beef stew simmered with turmeric, ginger, and garlic. Yellow sauce without strong chili. Ideal for those who are sensitive to very spicy dishes.

Dish based on minced beef simmered in a spicy sauce. Texture similar to a bolognese sauce but with Ethiopian flavors. Rich and hearty.

Pan-fried fish pieces seasoned with Ethiopian spices. A lighter alternative to red meat. Delicate flavor enhanced by the spices.

Stew combining spinach (or collard greens) and lamb pieces. Balanced blend of flavorful meat and tender greens.

High-quality raw beef cubes marinated in spiced butter and chili. Similar to sashimi but with warm spices. Tender texture and pure meat flavor.

Vegetarian (vegan) assortment featuring various stews of lentils, peas, and vegetables served on injera. Colorful, healthy, and varied. The perfect choice to discover Ethiopian plant-based cuisine.

Red lentil stew cooked in a spicy berbere sauce. Thick, pureed texture and comforting flavor. A vegetarian must-have.

Smooth and creamy stew made from chickpea flour and spices. Nutty flavor and creamy texture. Often served bubbling in a clay pot.

Collard green or spinach leaves sautéed with garlic and mild spices. Healthy and flavorful side vegetable. Tender texture.

Yellow split pea stew cooked with turmeric. Mild and slightly sweet flavor, melting texture. Contrasts well with spicy dishes.

Green beans and carrots sautéed together. Simple and mild vegetable dish. Adds freshness and crunch to the meal.

House mixed salad, likely with lettuce, tomatoes, and onions. Fresh and crisp. Serves as a palate cleanser.