Afternoon Coffee and Snacks in Dakar, at Ge'eza

For an afternoon treat in Dakar, somewhere between lunch and dinner, Ge'eza offers a menu of snacks and sweets in Point E built around tea or coffee: house-made dabo with honey at 1,000 F, peanut baklava at 5,000 F, meat or lentil sambusas, Ethiopian tea at 2,000 F and several iced coffees from 2,500 to 4,000 F. The house is open Tuesday to Sunday, 8am to 10pm, inside a villa that also houses a gallery and a concept store.

Afternoon sweets and snacks

House dabo, 1,000 F. Home-made Ethiopian bread, served with honey. It is the usual companion to the coffee ceremony, but it can also be ordered on its own, outside a ceremony, for a short break.

Peanut baklava, 5,000 F. A home-made peanut baklava, sweet, flaky and generous. It is the richest sweet on the menu, best ordered to share between two or three rather than finished alone.

Meat sambusa, 2,000 F for two pieces. A crisp pastry filled with a meat stew spiced with Ethiopian seasoning, warm and home-made.

Lentil sambusa, 1,500 F for two pieces. The vegan version, with red lentils simmered in turmeric, garlic and spices, with no animal fat. For the other snacks and sweets on the menu, it is best to check with the team before ordering if you follow a particular diet.

Fataya, 500 F for two pieces. A fried Senegalese pastry, locally sourced, for an even lighter, quicker break between two errands.

Drinks to go with it

Ethiopian tea, 2,000 F. Black tea brewed with spices, served hot, which pairs well with dabo or a sambusa, especially once the day starts cooling down.

House-made juices, 1,500 F. Bissap, ginger or bouye, all prepared on-site with carefully chosen ingredients, for a refreshing break. See Senegalese drinks: bissap, bouye, ginger to learn more about each one.

Iced coffees, from 2,500 to 4,000 F. Iced Ethiopian coffee at 2,500 F, iced latte at 3,500 F, iced caramel latte or mocha at 4,000 F, and the house signature iced spiced latte at 3,500 F. The article iced Ethiopian coffee covers these cold versions in detail.

Building your break around what you want

A short break between errands. A dabo at 1,000 F with an Ethiopian tea at 2,000 F, 3,000 F in total, for a short ten-minute stop before heading out again.

A sweet break to share. A peanut baklava at 5,000 F and two lentil sambusas at 1,500 F, for two or three people, with an iced coffee each.

A cooling break in the heat. A bissap, ginger or bouye juice at 1,500 F, or an iced coffee, taken on the terrace under the trees or in the glass-roofed room.

A break rather than a full meal

Afternoons suit a break that is neither lunch nor dinner. The menu's snacks, sambusas or fataya, suit this moment between meals well, and the house stays open until 10pm, which leaves the whole afternoon for it: enough to settle a small hunger, without turning into a full dish. It is a popular choice for people working near Point E who want a quick break mid-afternoon, or for visitors who have just finished looking around the gallery and want to extend their visit a little before heading off.

Where to sit

The villa in Point E offers several settings for an afternoon break: the terrace under the trees when the weather allows, the gallery lounge surrounded by art, or the brighter glass-roofed room. The restaurant page presents the whole venue and menu, snacks and drinks included, for anyone planning their break ahead of coming.

Mixing a few sweets together

Nothing stops you from mixing formats rather than choosing a single sweet. Sharing a honeyed dabo after two sambusas, or a piece of baklava alongside a fataya, lets you try several textures in one break: the crunch of the pastry, the softness of the honey, the richness of the baklava. It is a simple way to turn a ten-minute stop into a slightly longer moment, without going as far as a full meal, and it suits an informal chat between two appointments particularly well.

Booking a table

For a break alone or for two, booking is not necessary: just stop by during opening hours. For a group, or to be sure of a particular table, on the terrace for instance, booking through the booking page or letting the team know on WhatsApp at +221 78 660 07 07 avoids any wait.