YOD prides itself for serving more than 35 varieties of local dishes comprising fasting food (made of array of vegetables) and non-fasting foods. The list comprises of various type of ‘wot’ from beef and lamb, ‘doro wot’ (spicy chicken stew, a rare delicacy in Ethiopia), ‘tibs’ /roasted meat/, ‘kitfo’ /minced beef/ etc served on ‘injera;/ a spongy pancake made of a local cereal ‘tef’/, which are perfectly suitable for mainstream diners.
Carefully and professionally prepared in the large kitchen filled with devoted cooks, and served in the most Ethiopian cultural way, one needs to use the fingers in stylish way to eat the lip smacking food.
YOD professionally serves the authentic Ethiopian food prepared with seasoned homemade butter, ‘berbere’ /hot spicy powder/ and served with ‘mitmita’ /hot spice made from chilly/. Portions in the restaurant are huge and the complete setup of ‘beyayenetu’ , for instance, has cheese, bean curd, vegetables like cabbage, spicy beef, and some really hot sauces.
YOD proudly serves ‘areke’ /local gin/ of about twelve flavors of orange, coffee, lemon etc. The ‘tej’ local honey wine (mead) is also served in two varieties, mild and stronger ones. After just a glass of ‘tej’, one can’t help finding himself/herself on the stage along with the dancers trying one of the Ethiopian dances. Most white people enjoys the ‘tibis’ roasted meat, whereas the far Easterners enjoy ‘tripa’ a delicious dish made of animal stomach. Africans enjoy almost everything in the menu.
The waiters, dressed elegantly with traditional Ethiopian clothes, are always attentive to serve with the hospitable Ethiopian smile. The menu, beautifully designed and made from animal skin, incorporates various Ethiopian cuisines.
Inside the restaurant, on the right, stands a big room like portray of the traditional Ethiopian coffee pot stands where every evening a young girl makes and serves delicious coffee in a genuine Ethiopian ceremony where fresh grasses and flowers decorate the floor around the ‘coffee table’ area and the charcoal fire with smoke from the incense in the air smarten the ceremony. It is one astounding experience to witness the steps in the interesting ceremony from washing and rinsing the coffee beans, and roasting them with the aroma filling the air, to pounding them in a mortar with pestle, and then serving the coffee along with popcorn. In the process, the aroma of fresh ground coffee, along with the odor from the fresh grass, charcoal fire and incense are mesmerizing.