Once upon a time there was an Ethiopian girl named Rahel.
Rahel traveled thousands of kilometers as a flight attendant.
This is how she got to know other cultures and visit all kinds of restaurants.
Exotic or local, pricey or inexpensive, fast food or slow food.
—How can it be sustainable to throw out paper tablecloths after just one use? Or wash and change the cloth ones in between clients?— Rahel asked herself.
—And what’s the point of using so many plates and utensils? Don’t they realize this causes pollution and wastes water, energy and detergent?
That is when Rahel would think about the dishes her mother used to make in Ethiopia.
- The intense flavor you get from combining up to 30 different natural spices.
- The simplicity and the bond that a shared dish creates around the table.
- The ability to see, smell and feel each food before tasting it.
And now, it was time to make a change in Barcelona, her new city.
She started with friends.
Sometimes she cooked at her home, sometimes she cooked at theirs.
And when she outgrew those private kitchens, along came Abissínia.
For more than 15 years, this restaurant hidden among the neighborhood streets of Gràcia has become her true home.
The place where cooking becomes an experience.
Where you allow yourself to disconnect from the noise to reconnect with your body, your roots, your emotions.