Time Out rating:
<strong>Rating: </strong>3/5
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<strong>Rating: </strong>5/5
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Time Out says
Thu Jan 28 2010
The Ethiopian diners eating tilapia and listening to the latest sounds from Addis look very happy at Abyssinia, and the friendly welcome and lovely smell of frankincense help you forgive its rather dark, drab decor. After considering such delicacies as kitfo (spicy, raw minced beef) and doro wot (a stew of chicken and hard-boiled eggs), we settled on the assa wot (fish stew), which had a similar texture to mince but lacked the spice for which Ethiopian food is famous. However, the dish worked well with the injera flatbread with which almost all main courses are served. The tej (honey wine, similar to mead) was tasty, but the highlight of the meal was the Ethiopian coffee, served at the end after an elaborate roasting ceremony.
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