Though many restaurants serving Ethiopian food in Rome fall into the familiar trap of diluting flavors to please the local palate, Chef Kuki Tadese of Mesob doesn’t shy away from spices and heat in her excellent and economical vegetable, chicken and meat stews. Mesob’s dishes are served on housemade injera, a tangy, spongy sourdough flatbread, atop communal platters that promote sharing.
Special Dishes: Stew, Injera (Sourdough Flatbread)
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