The menu.

Fava beans simmered with Ethiopian spices, fresh tomato, onion and green chilli, served with French bread.

Our Foul, topped with a soft-boiled egg and creamy feta, or fresh avocado depending on the season.

Ethiopian-style scrambled eggs, cooked in oil with jalapeño, tomato and onion.

Crumbled flatbread tossed with berbere and spiced butter, finished with honey. Warm, fragrant, deeply Ethiopian.

Thick barley porridge served with a well of niter kibbeh and berbere. An Ethiopian morning ritual, nourishing and deeply comforting.

Foul + Enqulal Tibs + Chechebsa, all three together for a complete Ethiopian morning. For two. Solo version available on request.

Finely ground chickpeas simmered in a deep, fragrant berbere sauce.

Red lentils simmered with turmeric, garlic and Ethiopian spices. Soft, melting, comforting.

Green beans and carrots sautéed with Ethiopian spices.

Collard greens sautéed with garlic and onion, sourced fresh from Growing Life Farm, a women-led farm here in Dakar.

Ethiopian beetroot, slow-cooked, earthy and naturally sweet.

Cabbage cooked with turmeric, garlic and olive oil. Mild, delicate and nourishing.

Split peas gently cooked with turmeric. Golden, melting and deeply comforting.

Torn injera soaked in a spiced wot sauce. Comfort food at its finest.

The 7 fasting dishes gathered on one large injera platter: Shiro, Misir, Fosolia, Gomen, Key Sir, Tikil Gomen, Alicha Ater Kik. For 1, 2 or 3 people. The best way to discover Ethiopian cuisine.

Chicken slow-cooked in clarified butter, served with a hard-boiled egg.

Lamb slowly simmered in a turmeric Ethiopian sauce. Rich, warm and deeply fragrant.

Beef gently simmered with turmeric. Golden, tender, all the depth without the heat of berbere.

Beef slowly simmered in an intense berbere sauce. Deep, spicy and complex.

The Ethiopian tartare: hand-minced beef seasoned with mitmita and kibbeh. Order 24 hours ahead, just ask our team.

Lamb broth with turmeric and kibbeh.

Meat sautéed over high heat with onions, tomatoes and fresh herbs.

Meat seared over high heat until beautifully caramelised. Crisp outside, tender inside.

Injera soaked in the juices of sautéed meat, lifted with berbere spices. A dish that brings everything together.

For those who want both worlds: three fasting stews and one meat stew of your choice, gathered on one large injera platter. The bridge between fast and feast. 1 person 7,000 F · 2 people 10,000 F · 3 people 16,000 F.

A stew simmered in peanut sauce, rich, silky and deeply comforting. One of Senegal’s most iconic dishes.

Senegal’s national dish. Rice cooked in a fragrant tomato sauce, served with fresh fish and market vegetables.

A thick okra soup, slowly simmered with fish and local spices. A unique texture, a deep flavour.

Chicken marinated in lemon and caramelised onions. Tangy, fragrant, unforgettable.

Tomato and mozzarella, authentic Italian ingredients imported by our partners.

Tomato, mozzarella and spicy salami.

Tender steak, melted cheese, toasted bread.

A signature burger lifted with truffle. Rich, generous, unforgettable.

Classic house burger, made to order.

Crisp pastry filled with a spiced Ethiopian meat stew. Hot, savoury, homemade.

Red lentils simmered with turmeric, garlic and spices, no animal fat.

Homemade peanut baklava. Sweet, flaky and generous.

Fried Senegalese pastry, sourced locally. A neighbourhood staple.

Senegalese hibiscus juice. Deep red, naturally tart, refreshing.

Fresh ginger blended with pure pineapple juice and water.

Baobab fruit juice. Creamy, slightly tart, rich in vitamins.

Our Ethiopian specialty coffee served over ice. Black, pure and bright.

Ethiopian coffee with cold milk over ice. Smooth and refreshing.

Iced latte with a drizzle of caramel. Sweet, rich, indulgent.

Ethiopian coffee with chocolate and cold milk over ice.

Our signature: Ethiopian coffee with traditional spices, served cold. A unique experience.

An intense Ethiopian espresso, softened with just enough hot milk. Somewhere between a macchiato and a piccolo latte.

A layered Ethiopian smoothie, fresh seasonal fruits blended separately with honey.

Traditional Ethiopian honey wine. Sweet, lightly amber and naturally fermented.

Ethiopian honey water: pure Senegalese honey and water. Two ingredients, centuries of tradition.

Black tea infused with spices, served hot.

Still natural water from Casamance, small or large.

All three rounds, Abol, Tona, Baraka, with incense, Dabo and all the time it takes.

The strongest cup. Abol draws out about 65 to 70% of the available aromas. Robust, grounded, foundational.

The nuanced cup. Tona captures another 20 to 25% of the aromas, revealing subtle notes hidden behind the first intensity.

The cup of blessing. The gentlest and lightest of the three, it closes the ceremony in gratitude and calm.

Homemade Ethiopian bread, served with honey. The ideal companion to the ceremony.