Eritrean restaurant (Union Nationale des Travailleurs Erythréens Suisse)

Slow-simmered chickpea stew seasoned with warm Ethiopian spices, served sizzling in a traditional clay pot for deep, rich flavor.

Chef note: perfect with injera and a fresh side salad.

Split peas gently cooked in a fragrant turmeric-onion sauce — smooth, comforting, and ideal for a mild vegetarian option.

Chef note: pairs beautifully with lentils and sautéed greens.

Red lentils in a bold berbere tomato sauce — rich, aromatic, and balanced with slow-cooked onions for a deep, satisfying finish.

Chef note: great for guests who enjoy gentle heat and depth.

A curated selection of our vegetarian favorites — chickpeas, lentils, greens, salad, and seasonal sides served together for a complete tasting experience.

Chef note: ideal if you want to try multiple flavors in one dish.

Ethiopian-style steak tartare finished with spiced butter — bold, fragrant, and served the traditional way for maximum flavor.

Chef note: a must-try for fans of rich, savory dishes.

Tender beef strips sautéed with onions in spiced butter — juicy, aromatic, and finished with a warm peppery note.

Chef note: perfect with injera and a side of lentils.

Sautéed beef with aromatics — rich, hearty, and packed with slow-cooked flavor that builds with every bite.

Chef note: recommended if you like bold, savory plates.

Slow-cooked chicken in a deep spiced sauce — one of Ethiopia’s most iconic dishes, rich, warming, and unforgettable.

Chef note: ideal for guests who want the most traditional experience.