Chef Adiam Tsegaye talks vibrant flavors, gluten-free touches and Ethiopian heritage.
Punchy green lentil berbere hummus. Citrus-dotted honey wine. A homey ambiance sweet enough to feel like that special “third place.” None of this is accidental at Mela Bistro, an Ethiopian restaurant where chef Adiam Tsegaye balances warmth with complexity all while paying homage to her Northern Ethiopian and Oakland roots.
“I think the menu is inspired a lot because of him. Twelve years ago, I could not find anything gluten-free, dairy-free,” she says. “So I started going back to my roots, experimenting with ingredients.”Among these was teff, a gluten-free grain found in Africa that’s the star of Mela’s chocolate cake . Surrounded by Bavarian cream, raspberries and vegan whipped cream, the cake is a delectable, layered dessert without the usual guilt.
A veggie-bright platter with injera rolls is one of the signature menu items at Mela Bistro in Oakland.