Shiro 180 ETB
Stone-ground chickpea stew with garlic, onion and berbere, bubbling in a clay dish and served with injera for scooping.
Everything here starts early. Stews simmer slowly through the morning, injera ferments daily from teff, and our spice blends are ground in-house each morning — berbere, mitmita, awaze — so the heat is always fresh. This is family-kitchen cooking, generous and unhurried, made to be shared.
Bole Road, Bole, Addis Ababa · Open daily 12:00–23:00
Book a tableEverything here is made to be torn, dipped and passed around. Injera is fermented daily from teff, and our spice blends are ground in-house each morning before the first pot goes on the fire.
Stone-ground chickpea stew with garlic, onion and berbere, bubbling in a clay dish and served with injera for scooping.
Three crisp pastries filled with spiced lentils or minced beef, with a small bowl of awaze dip on the side.
Prices are in Ethiopian Birr (ETB) and inclusive of tax. Please tell us about allergies — most dishes can be prepared milder on request.
Our kitchen simmers, ferments and grinds daily, so a few dishes may sell out by late evening. Call ahead on +251 11 662 3344 and we will hold a portion for you.
Come hungry, stay late. We keep the injera coming and the jebena warm from noon until eleven, every day of the week.
Call us at +251 11 662 3344 — we hold tables for parties of two to twelve, and larger groups with a day's notice.