Time Out rating:
<strong>Rating: </strong>3/5
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<strong>Rating: </strong>4/5
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Time Out says
Mon Jul 12 2010
There’s a childish sense of fun about a restaurant that allows you to eat the tablecloth that the food is served on: the injera pancake upon which Eritrean cooks set out their wares becomes hearty stuff once the sauces have got into the grain, and a pleasure to tuck into. Proprietor Tsige Haile is a heroine back home – she wrote the first Eritrean cookbooks – and her restaurant bridges the gap between eaterie and chill-out room with its painted tables and zebra rugs. Our falafel starter seemed strangely meagre, and main courses mingle together, so make sure you choose contrasting stews; zigni derho is fiery, with a jerk chicken edge, while alicha lamb is mellowed by lentils. The weekend buffet offers the best of all worlds.
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