MICHELIN Guide’s Point Of View
If you’re lucky, grab a stool at one of the mossab tables to relish this Ethiopian kitchen’s authentic cooking. Walls splashed with rust-orange and rattan chairs further elevate the faithful appeal, while a bar pouring honey wine and African beers keeps the local community happy. Collective trays with delicacies speed out of the kitchen, so those who wish to immerse themselves in this nation's culinary culture should begin-on a light note-with Zenash's salad tossing chickpeas and crispy shallots with a touch of vinegar and tons of toasty spices. Gored gored highlights brisket marinated with awaze; and yebeg alicha is an aromatic lamb stew complete with spicy veggies. Sides of spongy and tart injera are ideal for cooling the palate from the creeping heat.