YOD prides itself for serving more than 35 varieties of local dishes comprising vegan fasting food (made of array of vegetables and legumes) and non-vegan 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/crepe-like bread made of an indigenous and ancient grain, ‘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 clarified butter, ‘berbere’ (a spicy blend of spices) and served with ‘mitmita’ (very hot spice made from chilly). Portions in the restaurant are huge and the complete setup of ‘beyayenetu’ for instance, has homemade 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 people enjoy the ‘tibs’ roasted meat, whereas others enjoy ‘tripa’ a delicious dish made of lamb's stomach.
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 hide, incorporates various Ethiopian cuisines.
Inside the restaurant, on the right, stands a big room that portrays the traditional Ethiopian coffee pot stand where every evening a woman makes and serves delicious coffee in a genuine Ethiopian ceremony. Fresh grass and flowers decorate the floor around the ‘coffee table’ area and incense in the air engulfs the ceremony. It is one astounding experience to witness the steps of the interesting ceremony from washing and rinsing the coffee beans, and roasting them with the aroma filling the air, to pounding them with a mortar and 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.