Restaurants

It may look as though it was furnished back in the days when sub-Saharan Africa’s oldest state was also called Abyssinia, but don’t let that put you off. The friendly welcome and beautiful smell of frankincense that greets diners entering this well-established Ethiopian eaterie soon helps you forget its rather dark, drab surroundings. After considering such delicacies as kitfo (spicy, raw mince beef) and doro wot, we settled on the assa wot (fish stew), which had a similar texture to mince but lacked the spice for which Ethiopian food is famed. However, the dish worked well with the injera with which almost all main courses are served. The tej (honey wine, similar to mead) was tasty and not too sweet, although the highlight of the meal was undoubtedly the Ethiopian coffee at the end, served following an elaborate roasting ceremony. Our food choices were a little disappointing, but the many Ethiopian diners who ate their tilapia while listening to the latest sounds from Addis looked very happy.

Time Out Eating & Drinking Guide 2009