Pero Restaurant is as rich and diverse as Eastern African culture. The spectrum Pero Restaurant cuisine can be said to lie between two dietary extremes: vegetarianism and meat-eating. The essence of good Eastern African cooking revolves around the appropriate use of aromatic spices. The skill lies in subtle blending of a variety of spices to enhance, rather than overwhelm the basic flavour of a particular dish. Pero food relies on the spices in which it is cooked, just as Japanese Sushi relies on the freshness of the meat, and Chinese food relies on the various sauces to impart the right flavour and taste. It is interesting to see an Eastern African chef at work, with a palette of spices, gratuitously sprinkling these powders in exact pinches into the dish in front of him. It is these complexities of regional food in Eastern Africa that make it a so very fascinating experience.

We at the Pero aim to bring the most traditional dishes from all corners of Eastern Africa, maintain the classic Eritrean recipes and enhance the offering with some signature dishes to reflect the changing food trends in modern Africa.

We will gladly prepare a dish you require that does not appear on the menu, time permitting. The menu is designed by Award Winning chef Wondiy Beshir.