Go for the earthy pulses, rich stews and bubbly injera cooked daily by the chef’s team who puts in the hours on the pans. The restaurant is a jolt of colour with checkered floors, bold red walls, and interior plants for some natural greenery.
For those not familiar with Ethiopian cuisine, the cuisine is centred around injera, a bouncy sourdough flatbread made from ground teff seed that’s fermented until spongy and comes with an unmistakable tang. Injera acts as both carb and cutlery, used to scoop and swipe every last bite. A range of meat, vegetarian and vegan dishes are on the menu. Don’t leave without trying a strong and freshly brewed pot of Ethiopian coffee.
