Comparing Gored Gored across three restaurants — an honest verdict

I ate Gored Gored at three different restaurants in the same week to compare. The results were illuminating. The use of fenugreek varied significantly — only one got it right. The tangy from fermented injera 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 a communal injera sharing meal, which felt authentic. tej was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Gored Gored is larger than you'd think.