Smart, cool, modern and always welcoming, Zoma may well be this city’s most serious Ethiopian restaurant. The crowded bar emits a golden light from below to showcase its premium spirits, and the ambient dining room is filled with locals from this thriving community.
Attention to detail is clear from the steaming-hot towel for cleaning your hands to the carefully folded injera used for scooping up their chopped salads, chunky stews and saucy vegetables. Unusual starters might include green lentils with a cold and crunchy mix of onions, jalapeños, ginger, white pepper and mustard seeds. The doro wat—a chicken dish of the Amhara people—is a traditional stew with a berbere sauce of sun-dried hot peppers and ground spices.- MICHELIN guide inspectors