How to Eat Ethiopian Food & Etiquette

Ethiopian food and service is unique as is the country itself.

The traditions here are authentic, and all around you are the scenery, music, people, aromas, food, art, history, and culture of this ancient civilization.

Traditional basket tables (mesobs) are in the huts to fully experience Ethiopian communal dining. Knives and forks are absent (unless otherwise requested), and you pick up the food with pieces of injera. Injera is the Teff-grain and wheat combination flatbread that will hold the various spiced meat and vegetable presentations known as ‘wat’s, which comes with every meal. There is a base layer of injera on which the ‘wat’ sits in your platter, and a plate of extra injera comes on the side. This base layer is often the most flavorful part of your meal as it soaks up the spices and herbs of the ‘wat’ as you eat. Patrons frequently don’t realize that the base layer of injera is to be eaten.

Whether you are seated at a mesob or regular table, your food will come in exactly the same portion size. The only difference is that those seated at regular tables have the option of ordering their meals on separate plates.

*All entrees are one portion size and are meant for one person. If you want to split a meal there is a $5 setting fee per extra person.