The quintessential Ethiopian chicken stew. The sauce is a deep, dark reduction of onions and berbere spice that has simmered for hours, creating an intense flavor that coats the tender chicken drumsticks. Reviewers consistently name it as the must-order dish at Addis.
Tips from diners
The sauce is very rich and properly spiced. Mix the yolk of the boiled egg into the sauce to add extra creaminess.
A traditional delicacy for the adventurous. The beef is hand-chopped and warmed gently in niter kibbeh (clarified spiced butter) until just tender. It can be served rare (leb-leb) or well-done. Multiple reviews highlight the quality of the beef and the perfect balance of the mitmita spice.
Tips from diners
Ask for it 'leb-leb' if you want the most authentic experience — it's barely warmed through and maintains the best texture.
A staple of the menu that demonstrates the kitchen's mastery of spice. The lentils are cooked until they break down into a thick, savory paste that is both earthy and fiery. Reviewers consistently highlight it as the best individual vegetarian stew on the menu.
Tips from diners
Don't underestimate the spice level of the red lentils — they have a slow-building heat that really lingers.
A unique and comforting dish made from ground chickpeas. It has a smooth, almost velvety texture and a complex flavor profile from the roasting process and the spice blend. Reviewers call it 'underrated' and a perfect companion to the heavier meat dishes.
Tips from diners
It's often served bubbling hot in a clay pot. Give it a minute to cool slightly before scooping with your injera.
The best way to sample the wide range of Ethiopian vegetable cooking. It includes spicy red lentils (misir wot), mild yellow split peas (kik alicha), collard greens (gomen), and more. Reviewers call it a 'feast for the eyes' and praise the varied textures and flavor profiles.
Tips from diners
This is a massive amount of food and entirely vegan. It's the best value item on the menu if you want to try different flavors.
Located on Caledonian Road, Addis is a long-standing fixture of the North London East African food scene. The restaurant is dedicated to authentic Ethiopian flavors, serving up aromatic stews like 'Doro Wot' and 'Kitfo' in a warm, welcoming space that encourages the traditional style of communal sharing.
The restaurant is just a short walk from King's Cross station, making it a great alternative to the busier chain spots in the station area.
Everything is served on communal platters — it's the traditional way. Go with a group of friends so you can share multiple large plates.
They are open until midnight every day, which is a rarity for a sit-down restaurant in this area. It's a great spot for a proper meal after a late train.
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