Habesha

Under Chef Sarah Alemu's direction, Habesha delivers genuine Ethiopian cuisine that honors traditional recipes and cooking methods. The foundation of every meal is injera, the distinctive spongy flatbread made from fermented teff flour. This slightly sour, nutritious bread serves multiple purposes—it's your plate, your utensil, and an integral part of each bite, soaking up the rich sauces and complementing the bold flavors.

The menu showcases Ethiopia's most celebrated dishes. Doro Wot, a signature preparation, features chicken simmered in a complex berbere spice blend with hard-boiled eggs, creating layers of heat and depth. Kifto presents Ethiopian-style beef tartare, seasoned with mitmita spice and clarified butter, offering a refined take on raw meat that's both delicate and intensely flavored. Various ragoûts feature beef and chicken slow-cooked until tender in aromatic sauces.

Vegetarian offerings demonstrate the sophistication of Ethiopian plant-based cooking, with red lentils cooked to creamy perfection and finely chopped spinach preparations seasoned with garlic and spices. These dishes aren't afterthoughts but central to Ethiopian culinary tradition, reflecting the country's Orthodox Christian fasting practices.

The beverage program enhances the dining experience with authentic Ethiopian drinks. St George blonde beer provides a crisp counterpoint to spicy dishes, while tedj (honey wine) offers a sweet, slightly fermented complexity. Ethiopian moka coffee, prepared in the traditional style, and araqi (a traditional spirit) complete the authentic beverage selection. With starters at €5, mains from €16.50 to €18.50, and desserts at €5, the pricing reflects excellent value for this level of authenticity and quality.