Popularበያይነቱ
Beyaynetu
בייאינטו
A personal platter of nine vegetarian stews on injera — the dish that tells the whole kitchen’s story.

HARAKEVET 4 · TEL AVIV
Ethiopia. Not softened.
Slow-cooked stews, fresh injera, and spices straight from Addis Ababa.
The Name
Ge’ez (ግዕዝ) is the ancient liturgical language of the Ethiopian Orthodox Church — the alphabet from which every Semitic Ethiopian language descends. The name chooses heritage.
It also describes the kitchen: stews that spend hours in the pot, spices that never see a supermarket aisle, and injera baked at dawn before the doors open.
5.0
Google rating
116
verified reviews
₪50–100
per diner
Headliners
The three you don’t skip.
Popularበያይነቱ
בייאינטו
A personal platter of nine vegetarian stews on injera — the dish that tells the whole kitchen’s story.
Popularደሮ ወጥ
דרו ווט
Berbere chicken with onion, garlic, ginger, olive oil and two hard-boiled eggs. Hours in the pot.
Popularጥብስ
טיבס
Beef cubes sautéed with onion, garlic, green pepper and rosemary — house salad and injera.

“Rich food, warm service, and flavors that stay loyal to Ethiopia.”
Ethiopian Dining
Three traditions worth knowing before you sit down.
Ethiopian meals are eaten by hand, using torn pieces of fresh injera to gather each stew. The bread serves as both plate and utensil.
All of the dishes arrive together on a single large injera tray placed at the center of the table. Each guest eats from the area closest to them.
A traditional gesture of hospitality: offering a small bite to the person beside you. Common among family and close friends — and a quiet honour when offered to a guest.
What People Say
Based on 116 verified Google reviews.
“Warm and welcoming service, delicious food. Gluten-free, vegetarian and vegan options too.”
“We shared a vegetarian dish — delicious and super filling. The cabbage and green lentils were favorites. Beer was great. Everyone was super nice. Will be back.”
Come Over


“Come eat. The way it’s eaten in Addis Ababa.”