|Cuisine Type |||Ethiopian|
|Ambiance |||Casual, Family Style|
|Meals Served |||Lunch, Dinner|
|Amenities |||No Alcohol, Parking, Wheelchair Accessible|
|Payment |||Interac, MasterCard, American Express, Visa|
|Neighbourhood |||Vancouver Lower Mainland|
|Getting There |||Bus 20|
|Cross Street |||East 4th Avenue|
Profile Last Updated: April 21, 2009
Adventurous eater or not, the spicy flavours of Addis Café are sure to delight. The restaurant offers a gentle introduction to this ethnic fare by using tasty and accessible recipes. Traditional Ethiopian meals consists of injera and wot, and the café offers variations of these dishes on a simplified menu. Injera is a spongy, crepe-like flat bread made of teff, a lovegrass native to Ethiopia. Wot is a spicy sauce that can be made with beef, lamb, chicken or vegetables such as lentils and split peas. Spices include cumin, cardamom, ginger and coriander, and slow cooking is used to produce unique and complex flavours. All of the vegetarian dishes at Addis Café are vegan and all the ingredients come from Ethiopia whenever possible.
Authentic Addis Ababa Atmosphere
The restaurant is named after Ethiopia’s capital city, Addis Ababa, and strives to create an authentic experience similar to what you’d find in the historic hub. The earthy-toned dining room is welcoming and has a tribal vibe with African wall hangings, wood sculptures and brightly coloured woven baskets. There’s space for only about 25 diners at funky wood booths and tables at this comfortable café, which is frequented by Ethiopian families. An elaborate setup for the traditional Ethiopian tea ceremony is also a focal point, with ornate cups, a clay coffee pot and beans on display on a traditional woven table.
Embrace the Traditions
For centuries, Ethiopians have enjoyed the practice of eating with their fingers from the same plate, and at Addis Café you’ll enjoy this ancient tradition. Your meal will arrive on a “mesob,” a large plate on a colourful woven basket, with a variety of wots arranged on the injera. Pieces of injera are ripped off and used to scoop up the saucy dishes. There is no silverware, as tradition calls for using your right hand only. Although the food is finger-licking good, you mustn’t lick your fingers as it’s considered rude. The family-run eatery is headed up by Tesfa Berhane, who learned to cook from his mother as a boy in Addis Ababa, despite his father’s objections that boys don’t cook. Today, Berhane’s mother still buys and mixes spices for him in Ethiopia, ensuring Vancouverites are getting the most authentic flavours possible.