On the edges of Carmel market, Fanta Prada showcases Ethiopian flavors, introducing them to Tel Avivians in a light-filled and homey space. On her menu, you’ll find injera, Ethiopia’s signature tangy flatbread and lots of stews to dip it into including ones made with cabbage, potatoes, and lentils. She also serves doro wat, an Ethiopian chicken stew that’s customarily made for shabbat. The colorful dishes brighten every table and sharing is highly encouraged.

Injera, Photo by: Noam Preisman

“The dishes are served with sweet tahini made from Ethiopian sesame, offering a flavor reminiscent of the local version rather than the tahini I tasted in Ethiopia. A brilliant fusion,” explains Ruthie Rousso. “I enjoy Balinjera for a quick and satisfying light lunch, or for leisurely evenings with friends over Ethiopian beer. I always ask them for berbere, the spicy Ethiopian spice mix, to take home. It’s fiery and lasts a long time. Notably, the food in the restaurant isn’t overly spicy, showcasing Fanta’s culinary genius.”