All mains served on freshly fermented injera. Vegetarian items marked V. Spice levels can be adjusted — just ask.
Stews ወጥ
Slow-cooked chicken in berbere, niter kibbeh, and onions, served with hard-boiled egg. Ethiopia's national dish.
Tender beef simmered in deeply spiced berbere, slow-built over hours.
Lamb stew, traditional spice blend, falls apart at the touch of injera.
Spiced ground chickpea stew — comfort food from Ethiopian Sundays.
Sautés ጥብስ
Cubed beef seared with onion, rosemary, jalapeño, and awaze. Smoky, lively, eaten with hands.
Pan-seared lamb in clarified butter and Ethiopian spice blend.
Hand-minced beef tartare seasoned with mitmita and niter kibbeh. Served raw, lightly warmed (leb leb), or cooked through.
Vegetarian የጾም
A platter of shiro, misir wat (red lentils), atkilt (cabbage & carrot), gomen (collard greens), and salad — served family-style on injera.
Red lentil stew with berbere — rich, warming, deeply spiced.
Cabbage, carrot, potato, and turmeric — mild, soulful, the everyday side.
Coffee & Drinks ቡና
Green beans roasted at your table, ground in a mukecha, brewed in a jebena. Three rounds (abol, tona, baraka) with popcorn. For 2–6.
Ethiopian coffee, prepared traditionally, single cup.
Honey wine — light, dry, traditional. Served in a berele.
San Pellegrino, 750ml.
Prices are placeholders. Final menu & pricing confirmed by Mebrat.
For allergies, please ask — many dishes can be adapted.