Our kitchen

Crisp pastry parcels filled with lentils, onion and green chilli.

Chilled green lentil salad with mustard, onion and lemon.

Tomato, onion and jalapeño served over injera.

Red lentils slowly stewed with berbere and onion.

Creamy stew of roasted chickpea flour with garlic and ginger.

Collard greens with garlic, ginger and mild chilli.

Cabbage, carrot and potato with turmeric.

Collard greens with mild Ethiopian fresh cheese.

Green beans and carrots gently braised in spiced butter.

Ethiopia’s national dish: chicken slowly stewed for hours in berbere and caramelised onion, served with a boiled egg.

Chicken sautéed over high heat with rosemary, onion and jalapeño.

Pieces of beef with ground hot paprika, sautéed with onion and clarified butter.

Pieces of beef sautéed with onion and clarified butter. Not spicy.

Pieces of beef in paprika sauce, clarified butter and onion, mixed with torn injera.

Finely minced beef with mitmita and spiced butter. Traditionally served raw - we are glad to prepare it lightly warmed (lebleb).

Cubed beef, served raw with mitmita and clarified butter.

Pieces of lamb sautéed with onion and chilli peppers.

Pieces of lamb sautéed with ground hot paprika, clarified butter and onion.

Pieces of lamb in a spicy tomato sauce with clarified spiced butter.

A mixed platter of various dishes. Vegetarian/vegan.

Vegetarian mixed platter: spiced lentils, collard greens, mild lentils, green beans, beetroot and white cabbage with potatoes.

The sourdough flatbread made from teff that serves at once as plate, cutlery and side to every dish.

With honey and cinnamon, served with chopped nuts.

With raspberry syrup.

Green beans roasted at your table, ground, and brewed in the jebena. Three rounds, as tradition asks. Please request when booking.

Ethiopian coffee brewed in the jebena.

Spiced tea with cardamom, clove and cinnamon.

0.75 l

House-made, gently tart.

Traditional Ethiopian honey wine.