These days it’s difficult to find an Ethiopian restaurant that hasn’t watered down its flavours to suit a more Western palate. Damera, however, succeeds in delivering authentic flavours for all those who are feeling adventurous.

The Venue
A minute’s walk from Goldhawk Road Station will find you at the fairly non-descript exterior of Damera. Spread over two floors, the restaurant is reasonably large but manages to feel incredibly intimate at the same time, with small tables placed close together. Shabbily charming, with many green houseplants nestling on various surfaces and Ethiopian pictures hanging from the walls, you’re immediately made to feel at home.

The Atmosphere
The dimly-lit restaurant gives an atmosphere of closeness filtered with snippets of Amharic (the Ethiopian language) drifting from nearby tables. Though perhaps understaffed, the family that run the restaurant are both helpful and friendly. What is important to remember about Damera is that it isn’t about style. It prides itself entirely on its food. This fact is supported by the largely Ethiopian clientele who tend to while away the hours at the small tables drinking coffee and eating injera at a leisurely pace. You wouldn't be blamed for thinking you had been temporarily transported to Ethiopia.

The Food
The Ethiopian dining experience is a shared one, bringing people together as they eat from a large common dish, traditionally with their hands. The menu is comprised of a wide selection of dishes (lamb, beef, chicken, fish and vegetarian) all brought together with injera, the sour grey pancake that the dishes are both ladled onto and wrapped up with to eat.

Doro wot (£6) is a thick, deep red stew served with a large chicken leg and more curiously, a boiled egg. Left to simmer for hours, both the chicken and the egg absorb the flavours of the sauce which is most definitely spicy but also has a surprising sweetness to it. Quanta firfir (£6) is torn pieces of the injera pancake mixed into a spicy red sauce with pieces of dried beef, whilst gored gored (£7) is cubes of tender, melt-in-your-mouth beef marinated in a spiced Ethiopian butter. Although the latter dish is traditionally served raw, the staff are more than happy to heat the beef through if asked.

Yesom BeYaynetu (£6) is a selection of five vegetarian dishes including Misir Wot – a moderately spicy red lentil sauce, Kik Alitcha is made up of mild yellow split peas cooked with turmeric and Gomen consists of spinach cooked with spices. Seneg Karia (£2), which are whole green chillies stuffed with spiced tomatoes and onions, can be enjoyed on the side, though recommended only for the daring.

The Drink
As Ethiopian food is so filling, dessert is not on offer here but to aid with digestion there is both Ethiopian coffee (Buna) and tea (Kemem Chai, £1). The tea is brewed with cloves and spices and drank either plain or sweetened with sugar.

Drinks are your regular fare with soft drinks, spirits and a selection of beers (all under £3) and wine. On occasion there is a traditional honey wine available for £2.50 a glass that is deceptively sweet yet undeniably strong.

The Last Word
Dining here at this humble family-owned restaurant is an experience that ignites the senses. The food not only tastes delicious but is aromatic and wonderfully pleasing to the eye. Authentic to the letter, a definite must!

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