Les Saveurs d'Abyssinie

Crispy fried pastry triangles, stuffed with a savory mixture of minced beef and spiced vegetables. Served hot as an appetizer, similar to Indian samosas but with an Ethiopian touch. · The texture is crispy on the outside and soft on the inside. Spicy and fragrant flavor. · Eaten with fingers, often dipped in a spicy sauce.

A refreshing salad of whole green lentils mixed with lemon, green peppers, and spices. Seasoned with mustard and oil. · Light and grainy texture with a tangy, pungent taste. It is a cold vegetarian dish. · Served as a starter or side dish, eaten with injera.

Cracked wheat gently cooked with spiced clarified butter (niter kibbeh). A simple, comforting dish, comparable to couscous or bulgur but richer. · Tender and slightly crisp texture. Buttery and mild, unspiced flavor. · Often consumed for breakfast or as a sweet starter.

Simple, fresh salad of diced tomatoes with onions and green peppers. Seasoned with a lemon vinaigrette. · Fresh, acidic, and crisp. Ideal for balancing spicy dishes. · Eaten cold as a side dish to main courses.

Creamy mixture of ripe avocados with thinly sliced onions and a hint of chili. Similar to a rustic guacamole but with Ethiopian flavors. · Creamy and smooth texture. Rich and slightly spicy flavor. · Can be enjoyed as an appetizer or to cleanse the palate between spicy bites.

The special dish of the day, served with two side dishes chosen by the chef. A complete and varied lunch option. · Varies daily, offering a discovery of the house's flavors. · Available only at lunchtime on weekdays.

A tasting platter combining four different meat dishes. Served on a large flatbread (injera) that soaks up the sauces. · Offers a variety of textures and flavors, from very spicy to mild. It's the ideal choice for discovering Ethiopian cuisine. · Convivial dish to share, traditionally eaten with the right hand using injera as cutlery.

The national Ethiopian dish. A chicken stew simmered for a long time in a thick, spicy red sauce (berbere). Usually served with a hard-boiled egg. · Rich, complex, and spicy flavor. The meat is very tender. · A must for spice lovers, enjoyed with injera.

A mild version of chicken stew, without red chili. Cooked with turmeric, ginger, and garlic. · Sweet, herbaceous, and fragrant flavor. Creamy yellow sauce. · Ideal for those who prefer to avoid overly spicy dishes.

Beef stew simmered in a spicy berbere sauce (Ethiopian spice blend). · Tender meat in a dark red, rich, and spicy sauce. · A hearty and warming classic, served with injera.

Mild beef stew simmered with turmeric, onions, and herbs, without hot chili. · Delicate and savory flavor, light yellow sauce. · A mild alternative to spicy red stews.

Finely minced beef simmered in a spicy berbere sauce and clarified butter. · Texture similar to a thick bolognese sauce but with intense Ethiopian flavors. · Easy to eat with injera, often served with a hard-boiled egg.

Freshly cut beef tartare, mixed with spicy clarified butter (niter kibbeh) and chili powder (mitmita). Can be served raw, blue, or cooked. · Melting and rich butter texture. Unique and spicy flavor. · A delicate dish highly appreciated on special occasions.

Pan-fried beef cubes with onions, garlic, and fresh rosemary. Less saucy than 'wots'. · Juicy grilled meat with a pronounced rosemary aroma. · Served hot, sometimes sizzling, to be eaten with injera.

Tender lamb pieces sautéed with onions, green peppers, and rosemary. · Rich in flavor from the lamb, tender and lightly seared texture. · A festive and flavorful dish.

White fish cubes sautéed with mild spices, onions, and vegetables. · Light and fragrant, the fish remains tender. · An excellent option for those who prefer fish over red meat.

The famous Ethiopian 'fasting dish'. A large colorful platter composed of several vegetable and legume stews (lentils, peas, cabbage, etc.). · Completely vegan, offers an explosion of varied flavors, from sweet to spicy. · The best choice for discovering Ethiopian vegetarian cuisine.

Split red lentils simmered in a spicy berbere sauce. · Thick puree texture, savory and spicy taste. · A comforting classic, rich in protein.

Gently sautéed mixture of cabbage, carrots, and onions with turmeric. · Crispy and tender texture, sweet and slightly sugary taste thanks to the carrots. · Provides freshness and sweetness compared to spicy dishes.

Seasoned chickpea powder simmered to form a creamy, rich sauce. Often prepared with garlic and spices. · Smooth and creamy texture, deep and savory nutty flavor. · A very popular, simple yet delicious staple dish.

Yellow split peas simmered with turmeric and onions, without chili. · Sweet and slightly sugary, melting texture. · Perfect to accompany spicier dishes.

Mixture of fresh cut fruits, usually seasonal. · Fresh, sweet, and natural. · A light end to the meal.

Moist homemade cake flavored with orange and sweet spices like cinnamon. · Tender and moist texture, fruity and comforting taste. · Perfect with coffee or tea.

Two scoops of ice cream or sorbet of your choice. · Fresh and sweet.

Assortment of mini-desserts served with an espresso. Ideal for tasting everything. · Usually includes a small ice cream, a pastry, and a mousse. · Perfect for ending the meal on a varied sweet note.

Non-alcoholic fresh fruit juice blend, house creation. · Fruity, sweet, and refreshing.

Juice made to order with seasonal fruits. · Natural and vitamin-rich.

Bottled fruit juice.

Carbonated cola soda.

Still fruit drink.

Orange soda with pulp.

Sparkling mineral water.

Large bottle of still water.

Imported beer from Ethiopia (like St George or Castel). · Light and refreshing, it perfectly accompanies spicy dishes.

International lager blonde beer.

Traditional Ethiopian honey wine. Sweet, golden fermented beverage flavored with gesho leaves (similar to hops). · Unique bittersweet flavor, reminiscent of mead. · Traditionally served in a round-necked flask called a berele.

House's alcoholic creation.

Distilled Ethiopian spirit, clear and powerful. Anise flavored. · Similar to ouzo or raki but often stronger. · Drunk neat, as a digestif.

Scottish or international spirit.

French grape brandy.

Gascon grape brandy.

Black tea infused with a blend of spices (cardamom, cinnamon, cloves). · Fragrant, warming, and aromatic. Often served sweet.

Fresh mint leaves infused in hot water. · Light and digestive.

Traditional coffee from Ethiopia, the birthplace of coffee. Usually dark roasted and served strong in small cups. · Rich in flavor, intense, and full-bodied. · As much a cultural experience as a taste experience.