You know you’re not in Spain anymore when you go into the African restaurant Nuria: the staff looks different, the restaurant smells different and the music belongs to somewhere far away from Madrid.
When you read the menu, unless you’ve traveled to Ethiopia or other countries near it, you realize that you have no idea what you are going to eat. Sure you will recognize words like ‘chicken’ or ‘lamb’ but not ‘injera‘, ‘mitmita‘ or ‘berbere‘.
I travel in Africa and the Middle East quite often and I’ve had the best samosas —the vegetarian ones are my favorite!— and the best foul —a spicy broad beans stew normally eaten for breakfast— here. The main course arrives at the table all together in a big wicker basket called mesob, they open the lid, and you should eat with your hands using the injera —a kind of soft crêpe— if you want to experience the whole foodie adventure. If it’s your first time at an Ethiopian restaurant, they offer several tasting menus to get started with their gastronomy, also a vegetarian one.
You have to try tej during the meal, their fermented wine with honey, or an Ethiopian beer; and I suggest you to end the meal with the coffee ceremony (you will have to tell the restaurant in advance when you make the reservation).
