Ethiopian food is spicy and hot – but not hot! This may seem like a contradiction but Ethiopian food is a unique cuisine with spices that emphasise flavour and not heat – unlike Indian or Thai food, it does not burn and is not an endurance test (the Ethiopian’s leave that to their famous long distance runners). Like most national cuisines, Ethiopian food varies from region to region. Our food has its origins in the Tigray region of Ethiopia .

Injera, the traditional Ethiopian bread, is part of every meal. It is a crepe style pancake which is used as a “scoop” for the food. In Ethiopia , Injera is made from Tef Flour but we use a special mixture of Wheat, Maize, Sorghum flour and yeast to replicate Tef Injera. The lemony taste of injera comes from the fermentation overnight of the mixture – much like sour dough.

Ethiopian coffee from the birthplace of all coffee… Every day we hand roast raw Ethiopian coffee beans. Prepared and spiced in the traditional way & served from a traditional coffee pot. Unlike Italian or Turkish coffee, Ethiopian coffee is neither bitter, thick. It is a smooth, pleasant taste, sweet to the palette and our Sidamo coffee is lower in caffeine than most coffees & teas.