The story
For those looking to experience a quintessential Addis Ababa dining tradition, this bustling butcher house is a must-visit, particularly on weekends. The venue is a local favorite for high-quality, government-inspected beef, served in a lively, authentic atmosphere that captures the city's vibrant culinary culture.
While the restaurant is well-regarded for its raw meat offerings like tere siga and kitfo, the experience can be polarizing for newcomers. Creator Luke Martin noted that while the beef is high quality, the raw texture is notably chewy with a mild flavor profile. For those who prefer their meat prepared, Martin recommends opting for the cooked versions, specifically praising the tibs and the guden rib meat. Whether you are a daring eater or prefer a classic sear, this spot offers a genuine taste of Ethiopian meat-centric dining.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Butcher House’s tibs are the undisputed star, earning raves for their smoky, tender perfection. The overall vibe is a warm, carnivorous celebration of Ethiopian flavors done right.
“This is the leftover meat that we didn't eat raw, fried with salt and spices. It's the good one. I prefer this, the fried one. The mustard is really good, almost like wasabi. The injera is very sour, puts sourdough to shame. The food here is spicy, the berbere has a real kick.”
What creators say
1 creator has covered Butcher House (unnamed restaurant in Addis Ababa). Most active: Luke Martin
A bustling butcher house in Addis Ababa where locals come for raw meat, especially on weekends. The beef is high quality and government-inspected, but the texture is chewy and the flavor is mild. I prefer the cooked versions like tibs and guden.
Dishes mentioned
Tere Siga
This is raw beef, cut into cubes. It's chewy, really chewy. The flavor is like nothing, really — just a little irony, like blood. I like it with the spice, the chili powder. But man, it's so chewy. Some pieces are tender, some are really chewy. I prefer the lean meat, it's less chewy. The fat hasn't been cooked down, so it's tough. Honestly, there's no weird flavor, but it takes a lot of getting used to.
Kitfo
This is minced raw beef, warmed in butter with cardamom and spices. It has a lot more flavor than the plain raw meat. Very good flavor. It's served with collard greens, cottage cheese, and kocho bread. The bread is interesting — sticky and uncooked on one side, cooked on the other. I like it. This one is so much more flavorful.
Guden (Rib Meat)
This is the rib meat, cooked for maybe 5 seconds. It's still quite raw, very raw. But I prefer it this way. It's good. Much better than the raw cubes. The meat is high quality.
Tibs
This is the leftover meat that we didn't eat raw, fried with salt and spices. It's the good one. I prefer this, the fried one. The mustard is really good, almost like wasabi. The injera is very sour, puts sourdough to shame. The food here is spicy, the berbere has a real kick.
