Breakfast centers on anjero, a spongy, slightly sour flatbread served alongside a rotating lineup of curries, while lunch and dinner run through rice, pasta, or soor (a thick porridge) paired with fish, chicken, or goat.
The restaurant previously operated as Bismilahi before the rename, and reviewers consistently call out the owners' habit of personally walking first-time customers through the menu and recommending dishes — the kind of hands-on hospitality that's helped it build a genuinely loyal following despite the no-frills setting.
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