Since 1994

A family kitchen that never learned to hurry.

Yeshiemebet opened a six-table room off Bole Road in 1994 with one mitad and her mother's berbere recipe. Three decades later, the kitchen has grown to nineteen cooks and three mitads — but the doro wot still takes four hours. We mill our own berbere from Alaba chillies, clarify nitir kibe with koseret and besobela every week, and ferment our injera for four full days. Nothing arrives in a packet, and nothing is rushed. Whether you are joining us for the afternoon coffee ceremony, a family celebration around the mesob, or a quiet dinner after work — there is always room for one more chair.

4 days

Injera ferment

4 hours

Doro wot braise

19 cooks

In the kitchen

3 mitads

Fired daily