Our story
A short menu, cooked with care
Bole Line is a twenty-eight seat kitchen. What we carry back from Shola and Atkilt Tera four mornings a week decides the menu — so it stays short, and it stays fresh.
See this week’s menu
- 28
- Seats in the roomOne room, one service
- 4
- Market runs a weekShola and Atkilt Tera
- 75 min
- Average table turnWork lunches finish on time
The kitchen and the room
A team of six — all of us are in the room every service.
Meron Desta
Head chef
Opened Bole Line after eight years in Addis hotel kitchens. She rewrites the menu herself every Monday.
Natnael Girma
Sous chef
Runs the market list — Shola in the morning, the chef’s counter at night.
Hiwot Alemu
Floor manager
Looks after reservations, the wine list, and private dining. She is the voice on Telegram.
Guests say
Clean, quiet, and the food lands perfectly.
It has become our work lunch from the Kazanchis office — you are in and out inside an hour.
They keep real fasting options, so I drive in from CMC even during ጾም.
The room
Twenty-eight seats, one service Lake Ziway fish in spiced butter The chef’s counter — six seats The Bole Atlas terrace
Order on Telegram
Table or takeaway — we reply quickly.