Kategna

ETB 260· 15 min

Shredded kita flatbread tossed in berbere and niter kibbeh, served warm with honey and a spoon of yoghurt.

ETB 220· 15 min

Slow-cooked fava beans with onion, tomato and green chilli, finished with a spoon of spiced butter and served with fresh bread.

ETB 280· 15 min

Scrambled eggs with tomato, onion and green pepper, folded through torn injera and served straight from the pan.

ETB 270· 15 min

Torn injera soaked in a rich berbere sauce, served warm with a spoon of yoghurt on top.

ETB 1,450· 20 min

Our signature: hand-chopped tender beef in mitmita and niter kibbeh, with ayib, gomen and a basket of injera — generous enough for two.

ETB 890· 20 min

Hand-minced lean beef warmed in niter kibbeh and mitmita, served with ayib, kocho and a side of gomen.

ETB 780· 20 min

Cubes of lean beef tossed in mitmita and awaze, served with injera and a small dish of ayib.

ETB 640· 20 min

Beef or lamb tibs sautéed with onion, green pepper and rosemary, served sizzling with injera.

ETB 690· 20 min

Beef tibs fried dry and crisp with onion and rosemary, finished in a hot clay dish at the table.

ETB 720· 20 min

Lean beef minced by hand and warmed in niter kibbeh and mitmita, served with ayib and injera.

ETB 520· 20 min

Shiro wat simmered with chunks of beef and spiced butter — the comfort dish of the house.

ETB 580· 20 min

Leftover tibs and sauce soaked into torn injera, a favourite for a slow morning.

ETB 820· 25 min

Chicken slow-simmered with berbere, red onion and niter kibbeh until the sauce turns deep red, served with a boiled egg and injera.

ETB 760· 25 min

Chicken tibs seared with onion, garlic and green pepper, served with injera.

ETB 300· 15 min

Collard greens cooked down with onion, garlic and ginger until soft and sweet.

ETB 280· 15 min

Potato stew with tomato, onion and turmeric — mild, filling and made for injera.

ETB 290· 15 min

Cabbage, carrot and potato stewed gently with turmeric, onion and a little garlic.

ETB 310· 15 min

Red lentils simmered in a deep berbere sauce until thick and glossy.

ETB 330· 15 min

Ground chickpea stew cooked with onion, garlic and berbere, served bubbling in a clay dish.

ETB 520· 15 min

The full fasting platter: shiro, misir, atkilt, gomen, dinich and fresh salad arranged on injera.

ETB 45· 5 min

One more injera, soft and sour, straight off the mitad.

ETB 90· 5 min

Flatbread made from fermented enset, served warm to eat with kitfo.

ETB 130· 5 min

Fresh Ethiopian cottage cheese, mild and cooling, the perfect partner to a spicy wat.

ETB 180· 5 min

Tomato, red onion and green chilli with lemon and a little olive oil.

ETB 150· 5 min

Soft celebration bread baked with cardamom and a little sugar.

ETB 85· 8 min

Ethiopian beans pulled short, topped with steamed milk.

ETB 240· 8 min

Coffee roasted and brewed in a clay jebena, poured into small cups with rue and sugar — served for two.

ETB 65· 8 min

Black tea brewed strong, served with sugar on the side.

ETB 75· 8 min

Tea simmered with ginger, cardamom and cloves.

ETB 190· 5 min

Ripe avocado blended thick with a squeeze of lime.

ETB 180· 5 min

Fresh mango blended with ice and a little lime.

ETB 200· 5 min

Avocado and mango layered in one glass — the house classic.

ETB 75· 5 min

Chilled bottle of cola, orange or lemon soda.

ETB 45· 5 min

Chilled still water, 500 ml.

ETB 260· 5 min

Honey wine fermented with gesho, served in a berele glass.