The Abyssinian Restaurant

Grilled cubed eggplant, served and marinated with fresh finely chopped garlic, olive oil and chillies served with Injera bread rolls.

Green lentils and spices cooked into a slightly hot dish.

Cabbage and carrots sauteed on a tasty vegetable ghee sauce, garlic and spices.

Finely grounded spiced chickpeas cooked and simmered with olive oil and chopped garlic.

An original Sudanese dish; slow-cooked lava beans, lemon and ghee mixed up with spices into a hot pan.

Mixed in-season vegetables, sauteed on oil, garlic and caramelised onions, with a splash of mixed spices at the end.

A thick berbere sauce covers large cubes of freshly cooked pumpkin to create a great combination of sweet and spicy for lovers of this versatile vegetable.

Strips of chicken thighs, marinated and sauteed to perfection on ghee and African spices, topped with fresh tomato puree and finally simmered in a light turmeric sauce.