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Addis
‘Ethiopia opens her arms to God,’ reads a sign on the wall, painted in Amharic. Walking into Addis’s welcoming yellow-ochre interior, decorated with photographs of the nation’s many tribes, you feel as though you’ve left King’s Cross and entered somewhere altogether warmer. The menu offers a few non-traditional options – falafel and houmous aren’t exactly classic Ethiopian fare – and injera is made from rice flour rather than the grain teff; but there’s little else to quibble about here. Kitfo, minced beef served either raw or lightly cooked and mixed in butter, is one of many typically Ethiopean dishes; though there are plenty of alternatives for those who prefer their food well- cooked. Try derek tibs (lamb cubes fried in onion) or chicken wot (a hot tomato-flavoured stew). The menu even stretches to Bati, a rather bland Ethiopian lager, and Ethiopian wine. Service can be patchy, as there aren’t quite enough waiters to cope with the constant flow of customers, most of whom are Ethiopian. Dish prices are slashed by a quid at lunchtime, making an already bargain restaurant even easier on the wallet.
Time Out Eating & Drinking Guide 2008
Services:
Booking: Booking advisable
Child facilities: Babies and children welcome: high chairs
Takeaway service: Takeaway service
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