Comparing Kitfo across three restaurants — an honest verdict

I ate Kitfo 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 deep and earthy profile should be consistent but interpretation differs widely.

Ethiopian communal eating with no utensils from a shared injera is a social and hygienic tradition. The best version came from a traditional coffee ceremony setting, which felt authentic. tej was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Kitfo is larger than you'd think.