If you've never enjoyed an Ethiopian meal complete with its famous injera, you are really missing out. Injera is the foundation on which Ethiopian entrées are served. Sisay Abebe, the owner of the Ethiopian Diamond, says that it is made of flour, water and time. In Ethiopian cuisine, it functions as a plate and utensils. This spongy, sourdough pancake-like bread is layered underneath scoops of delightfully spicy, slow-cooked foods. More injera is served on the side. Diners break off pieces of the bread with their fingers and use it to scoop up and eat the meal. At the end, they can eat the bottom injera , which is infused with the taste of everything that has been on it.

This type of dining is very intimate, especially when it is employed in the form of gursha , in which diners place bites of food in each other's mouths. Try this delicious bread at this immaculate restaurant where there are fresh flowers on every table and colorful hand-woven tablecloths. Vivid paintings adorn the walls, including one of the Fasilides castle in Northern Ethiopia. Everything in this restaurant is prepared with care.