You eat Ethiopian food at Addis in Cape from shared plates, with spices imported from Addis Ababa and adjusted to your heat preference. The menu is half vegan, with meat options including chicken, beef, fish and prawns — no pork is served. Dishes come with injera, the spongy flatbread used to scoop food in place of cutlery.

The restaurant occupies a red historical building on Loop Street, where Ethiopian chefs work with South African sous-chefs. Coffee arrives in a traditional jabena pot, accompanied by frankincense burned at your table and a small serving of popcorn — a nod to Ethiopia’s coffee heritage.

Groups book for birthdays or team gatherings, and the space hosts live Afro-Jazz and cooking classes. The building’s central location makes it a stop for both planned meals and walk-ins. Spices are prepared from unprocessed ingredients sun-dried in Ethiopia before shipment.