Comparing Ayib across three restaurants — an honest verdict

I ate Ayib at three different restaurants in the same week to compare. The results were illuminating. The use of niter kibbeh spiced clarified butter varied significantly — only one got it right. The deep and earthy profile should be consistent but interpretation differs widely.

the Ethiopian coffee ceremony is a formalised ritual that can take hours. The best version came from an Addis Ababa restaurant, which felt authentic. fresh juice was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Ayib is larger than you'd think.