"The family platter here, with both vegetarian and meat dishes, is an excellent way to sample the variety. That beloved sour and spongy injera is ideal for sopping up the likes of gomen (collard greens with fresh garlic and onions) or kik alicha (a stew of yellow split peas with turmeric and ginger). Tikil gomen with cabbage and potatoes is an herbivore's dream; while quanta firfir, deliciously tender beef imbued with berbere and purified butter, has carnivores coming in droves." - The MICHELIN Guide