Gondar has a lively restaurant scene by Ethiopian provincial standards, with a good mix of traditional injera-based cooking and a handful of places catering to international palates. The local injera is made from teff grown in the highlands and tends to be thicker and slightly less sour than in Addis Ababa.
Look for tibs (sautéed meat), kitfo (minced beef seasoned with mitmita and clarified butter), and the vegetarian fasting dishes served on Wednesdays and Fridays. The tej — Ethiopian honey wine — is widely available and worth trying; Gondar has a long tradition of tej houses.