Two key words of Ethiopian cuisine are hot and spicy. The heart of a meal is injera, a large, soft, sourdough crepe. With it goes wot, a stew seasoned with a variety of spices. The taste of wot varies from hot to mild. Traditionally a meal starts with washing of hands since cutlery is not used. A small piece of injera is used to pick up wot. If desired we offer cutlery in our restaurant.
It is believed that coffee originates in the Kaffa province in Ethiopia. Ethiopian coffee is strong, rich and soft – just like good coffee should be. The Ethiopian coffee ceremony with its aroma and taste is worth experiencing.
We like to offer you a possibility to get to know Ethiopian cuisine and culinary art.