Our Menu

Prime beef minced by hand and folded through our own niter kibbeh and mitmita. Served with fresh ayib, gomen and warm kocho. Ask for it tire, leb-leb or fully cooked.

The Gurage way: served sizzling in a hot clay pan with extra kibbeh, homemade kocho, ayib and spiced gomen.

Tripe, liver and lean beef chopped fine and sauteed with green pepper, onion, niter kibbeh and mitmita.

Collard greens cooked down slowly with tender beef, garlic, ginger and a generous amount of spiced butter.

Beef tenderloin cubes pan-fried with rosemary, onion and green chilli, brought to the table still sizzling on charcoal.

A feast for the table, served inside a traditional koba agelgil wrapped in enset leaves: kitfo, tibs, doro wat, ayib and kocho.

Refined enset starch cooked to a rich, silky porridge with a well of spiced kibbeh and mitmita in the centre.

Shiro, misir, gomen, kik alicha, timatim fitfit and beetroot on soft injera. Fully vegan.

Fermented honey wine made with pure honey and gesho, served in a classic berele.