Ethiopian cooking built on injera, a fermented teff flatbread that works as both plate and cutlery and is gluten-free, topped with stews of lamb, beef, chicken or vegetables. The venue also pours tej, an artisan honey wine, and runs a traditional coffee ceremony.

Starters include kinche, cracked wheat cooked with spices and kibe; sambusa filled with vegetables or meat; fatira, a special flatbread with egg or vegetables; foul, stewed broad beans with tomato, garlic and egg; and an Ethiopian salata. Among the meats: doro wot, the national dish of chicken stewed in red-pepper sauce; kitfo, top-quality minced beef seasoned with mitmita and kibe; and yebeg wot, lamb stewed with berbere. The vegetables run to aterkik wot (peas with berbere), atkilt wot, gomen (spiced spinach), misir wot (red lentils) and shiro wot, ground chickpeas stewed with onion, garlic and berbere.

If Ethiopian food is new to you, the tasting menus are the way in: for two, a starter, doro, beef, lamb, a vegetable dish and a choice of al mandi or special kitfo; for four, two starters, doro, beef, al mandi and the vegetarian special. The vegetarian special brings aterkik alitcha, misir wot, shiro wot, salad, gomen and ayib, the Ethiopian fresh cheese, and a vegan menu is made on request. The condiments are explained on the carta: fiery red berbere, mitmita chilli powder with cardamom and clove, awaze paste and kibe, clarified butter spiced with cumin, turmeric, cardamom, cinnamon and nutmeg.