Of all the sub-Sahara African nations, with the exception perhaps of South Africa, it’s arguable that Ethiopia has the most unique culinary heritage – examples of which can be found at Pillars at Phoenicia Hotel. With predominantly African patronage, the food is authentic enough, with dishes such as injera featuring on the menu. For the uninitiated, injera is a spongy pancake made from a sour grain called teff. The variety comes in deciding what meat you’d like it topped with. The injera fir fir comes with smoky and spicy strips of beef and a boiled egg, while the injera key wot is a casserole made with lamb marinated in berbere sauce (red chilli and ginger paste) and eager to fall off the bone. Don’t let the lack of utensils confuse you, this massive feast is meant to be eaten by hand; just use the bread to sandwich the meat.