Habesha sur Paris

Very nice dining experience! An originality of flavors! Great sharing dish! Great welcome! THANKS

A first in Ethiopian cuisine! It was really delicious! I recommend!

It was delicious, really a very good Ethiopian restaurant The boss is adorable, we had a great evening. We'll come back, that's for sure

Small, authentic and friendly restaurant. I recommend. Nice manager. Very good value for money. Info that may be useful: at the time of our visit the restaurant did not accept credit cards.

To tell the truth, you should especially go there for the experience. The place is welcoming and atypical, and the manager is super friendly! The food is good but not exceptional.

A small restaurant where it is pleasant to sit down for dinner. The server was very cheerful and welcoming. The discovery plate is a real treat. I will come back!

Just magnificent, delicious Ethiopian cuisine with real Ethiopian flavors. Thank you for making me relive the time when I lived in Ethiopia, this magnificent country with people who have a heart like the welcome at your restaurant. See you soon

Delicious, warm, at Habesha you will eat Ethiopian dishes like you will not find anywhere else in Paris. A real culinary journey.

Very kind owner with great advices & recommendations and delicious food - simply great! Reservations very important - we were lucky zo arrive at a gap of 50 minutes in this traditional & true to style restaurant.

It was my favorite meal in Paris. A tiny place. Inside was dark, but I could make out heavily embroidered textiles slumped over the seats. Garlic, ginger, and chilies scented the air while French, Ethiopian, and English words swirled around me. We hardly had elbow room in the booth (and with our neighbors at the table to the left.) There are no forks or spoons on the tables, just napkins and big glasses of water (no ice.) The owner/waiter guided us to an order (I am so sorry, I cannot remember his name.) Mounds of jewel-toned food crowded around an enormous plate, a deep emerald green leafy mound, a safron-tinged yellow mound of lentils, something chunky in bright orange and another mound of ruby red with bones here and there, a couple of mustard-colored, hardboiled eggs were cut in half, yellow dots of brightness making a statement amongst the deeper colors, and all of this on a carpet of beige bubbly sponge. Injera bread is made from a fermented batter and baked in a huge (28" across) round pan. The huge pan becomes the serving tray once the bread is dotted with mounds of spicy, saucy, unctuous deliciousness. Jagged pieces of injera, torn from the bottom of the pan/serving tray, do second duty as utensils, to scoop up the saucy greens, lentils, and eggy bits, or to tear some chicken from the bone. Thick, rich, bright red sauce. Roasted tomato with a garlicky, chili-infused tang was so delicious that I did not recognize what vegetable was swimming in it. Chunks of potato? Cauliflower floret dyed a deep crimson? Who cares, just shovel it in! Tender lentils, swimming in a thick river, waves of turmeric, ginger, and saffron broke inside my mouth. Silky, emerald green ribbons (collards?) curled around my fingers and turmeric-flavored grease ran in rivulets down my hands. The owner/waiter brought glasses filled with cool, refreshing mango lassi, beads of sweat dotted the outside of the glasses (and my brow.)