Our story
Three generations at one table
Etiye Tiruwork opened this tej house in Piazza in 1980, and it still stands in the same compound. The brewing room, the smoke off the mitad, and the family table have not changed — her grandchildren serve you now.
Culture nights
- 45+
- Years in PiazzaOpen since 1980
- 400
- Injera baked dailyOver a wood fire
- 9
- Tej batches a weekHoney only, no sugar
The family behind the house
Three generations — one at the mitad, one at the gan, one at the table.
Etiye Tiruwork Adane
Owner and matriarch
Opened the house in 1980 and still leads the Sunday coffee ceremony herself.
Kassahun Wolde
Tej brewer
Her son. He picks the gesho and the honey himself and brews nine gan a week.
Aselefech Tadesse
Injera baker
She sets the mitad at four in the morning and bakes four hundred injera a day.
Guests say
Tastes like home — the real thing.
Great tej and a warm welcome — I bring friends over from Arat Kilo.
This is where I eat beyaynetu through the fast — and the masinko on Tuesday nights is something else.
Inside the house
A family platter for six Four hundred injera a day Brewed with honey alone Sunday afternoons
Order on Telegram
Family platters or reserve a table.