Konjo

The air at Konjo is a heady mix of berbere spice, roasting coffee (organic, single origin from Ethiopia) and wafts of myrrh, burning on a brazier in the corner. Once you’re settled on a cushioned, low chair, your hosts Rozenn Blouin and Abdul Hussen will guide you through the menu. Their signature dish is kitfo, raw beef, minced by hand and with a delicious, springy texture. It’s served with aybe, a spiced, ricotta-like cheese. Sample Konjo’s full repertoire with the buffet lunch on Fridays and Saturdays, featuring stews and curries like butter-yellow carrots and cabbage or deep maroon kai wot, tender lamb chunks in rich, spicy sauce.