Dear our valued customers, we regret to inform you that we have closed our doors due to the COVID-19 situation with a financial challenges we're unable to continue. thank you to everyone that has supported us for the past few years, we really appreciate it🥰
THE STORY BEHIND LUCY’S .......
Lucy’s first started in 2017 by Ethiopian born and bred Haset Girma.Haset has great pride in hosting a delightful cultural insight into Ethiopian food with a full bar inclusive of traditional Ethiopian drinks such as Tej (Ethiopian honey wine) amongst other Ethiopian teas and coffees.
Lucy’s menu boasts a wide range of Ethiopian delights inclusive of meat, vegan and vegetarian dishes with each and every “homemade spice” specially curated from the loving hands of Haset’s family of origin and lovingly imported from the heart of Ethiopia.
Lucy’s originates from a warming historical tale. Over forty years ago in the Ethiopian town of Hadar, scientists discovered Lucy, an actual fossil which is proof that we all somehow originate from Africa. The archaeological team celebrated that night by playing the famous Beatles song “Lucy in the Sky with Diamonds” and drinking lots of wine.
Lucy’s restaurant today carries forth this divinely historical aura by offering a hugely cultural experience.
While seated in the tradition of Ethiopia’s basket table’s customers receive the divine prelude of a nurturing hand wash given in the prestige of a silver tea pot before embarking on various tasty dishes of their choice. This ancient traditional ceremony is reminiscent of Ethiopian culture going back to historical times.
For an enlightening starter try the “Buticha” a dipping of blended yellow chickpeas and homemade cottage cheese with sautéed spinach served with crispy injera”
Eager for something more substantial that whet’s the appetite there is the “Tibs lamb” – tender lamb cubes or Yebeg Alicha lamb sautéed and slow cooked with onion, garlic, ginger and turmeric with a touch of kibe (clarified butter).
For poultry lovers the Doro Wot Fillet on offer includes chicken drumsticks gently simmered with onion, ginger, garlic and berbere for hours into a hearty stew topped with a whole hard boiled egg.
Strictly vegetarian or Vegan? The nourishing dish “Shiro Wot” made with chickpea flour is roasted and simmered in a barbere sauce with onion and garlic.
Enjoy tasty red lentils? The “Misir Wot” – red lentils cooked with onion, berbere, garlic and ginger make for a delicious vegetarian stew.
Following a host of mouthwatering desserts the offering of the first original Ethiopian coffee discovered is traditionally presented and served. Upon request an added delight which can be pre booked is the official coffee ceremony.
Ethiopian cuisine is traditionally served with Injera (a sponge like large flat bread) Tasty Injera is usually made from a grain namely Teff that is native to Ethiopia. Where Teff is unavailable other substitutes can be used such as buck wheat or sorghum. Here at Lucy’s we use rice flour and Teff to prepare the Injera.
This traditional Ethiopian spice is made of a combination of peppers, garlic, onion and other spices which are dried and ground into powder form. A full-bodied spice with a bit of heat, which is very versatile and compliments both meat and vegetable dishes.
Made with hotter peppers than berbere, mitmita contains similar spices but has much more heat than it's milder cousin
Clarified butter made by cooking the butter with garlic, ginger, cardamom, coriander and a blend of Ethiopian spices and then strained through cheesecloth to become purified.
The good news is..
Our food is gluten free
The vegetarian menu is fully vegan
We are Halaal friendly
Wifi available with password on request
Lucy in the News
Cape Town Magazine Feature
Check out this video from CapeTownMag featuring our restaurant