The story
Located in the Lebu Industrial Zone, Kabana Gabana offers a quintessential Addis Ababa dining experience for those seeking authentic Ethiopian flavors. This traditional butcher house has earned a reputation for its high-quality meat, serving up both raw and cooked beef preparations that provide a unique window into local food culture.
Creator Luke Martin highlights the venue as a must-visit destination for anyone looking to immerse themselves in the city’s vibrant culinary scene. The menu focuses on time-honored staples, featuring expertly prepared Tere Siga and Kitfo alongside savory Guden and Tibs. Whether you are a local or a traveler passing through, Kabana Gabana stands out as a reliable spot to enjoy traditional beef dishes in an atmosphere that feels deeply rooted in the heart of Ethiopia.
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
“This is the leftover meat that we didn't eat raw, cooked up with spices. It's served with injera, mustard, and berbere sauce. I prefer this fried version — it's really delicious. The mustard is almost like wasabi.”
What creators say
1 creator has covered Kabana Gabana. Most active: Luke Martin
Kabana Gabana is a traditional butcher house serving raw and cooked beef — a unique cultural experience with high-quality meat.
Dishes mentioned
Tere Siga
This is raw beef, a delicacy here. The meat is sliced into cubes and served with berbere sauce and mustard. It's chewy and has a natural beef flavor — a little irony. I prefer the lean pieces, they're less chewy. With the spicy sauce I feel safer eating it. It takes a lot of getting used to, but there's no weird flavor.
Kitfo
This is minced raw beef warmed in butter with cardamom and spices. It's served with collard greens, cottage cheese, and kocho bread. This one has a lot more flavor than the plain raw meat — very good. The kocho bread is interesting, sticky and uncooked on one side, cooked on the other.
Guden
This is the rib meat, cooked for just a few seconds over the fire — it's still quite raw but I prefer it this way. It's so much better than the raw meat. They put salt and spices on it, so you get a lot more flavor.
Tibs
This is the leftover meat that we didn't eat raw, cooked up with spices. It's served with injera, mustard, and berbere sauce. I prefer this fried version — it's really delicious. The mustard is almost like wasabi.
