An authentic and warm East African restaurant in the center of Oulu
About Mesob
Mesob is a colorful bread basket woven by hand from palm leaves, where injera bread is stored. In addition to storing injera, the mesob serves as a dining table. A large plate called meadi/gebeta is placed inside the mesob, which contains, in addition to injera, various dishes and salad. You sit around it and it means communal eating. Eating by the mesob is culturally and socially important. Mesob is widely precieved as a cultural symbol.
Restaurant Mesob is the first Eritrean and Ethiopian restaurant in Finland. Mesob is a small, warm, cozy, personal, family-owned restaurant in the center of Oulu, which offers authentic Eritrean and Ethiopian healthy food for non-vegetarians, vegetarians, vegans, gluten-free and lactose-free.
Come and experience an authentic Eritrean and Ethiopian evening at Mesob! Enjoy good food, drinks, evening and experience the relaxing atmosphere of Mesob with family, friends, loved ones and colleagues. In Eritrean and Ethiopian culture, we eat according a three course meal and we encourage our customers to do this! We offer quality aperitifs, appetizers, main courses, desserts, digestif drinks, wines, beers, cocktails and mocktails! The coffee ceremony crowns the Eritrean and Ethiopian dining experience! A table can be booked for a group through a reservation, due to the small space. Come celebrate a birthday, anniversary, recreation day, company party, Christmas party or other celebration at Mesob! We will surely make your party memorable with our surprise! Remember to mention the special occasion when booking.
Our principle is to support local businesses and try to use as much as we can, organic products. We use fresh, seasonal ingredients like vegetables, chicken, beef, lamb, fish, prawns from the local area, and our menu changes accordingly. In our kitchen, everything is made from scratch and we use quality ingredients. We do not use ready made ingredients.
Dinner is served twice at: 17:00-19:00 and at: 19:30-22:00. The table must be reserved for two hours. The staff of Mesob welcome you!
Are you planning an occasion that you would like to spend in an atmospheric environment? Book the entire restaurant for your event outside opening hours! Contact us by email, and we can discuss more about the details.
Exceptions and events:
- We are on winter holiday from 27.12.2024-1.2.2025. During our winter holiday, you can make reservations freely through reservation form or phone!
- We are exceptionally closed on Friday 14th of February 2025 and on Saturday 15th of February 2025.
Restaurant Mesob
Isokatu 13, 90100 Oulu
+358 4497 715 21
info@ravintolamesob.fi
You can also find us on Facebook and Instagram!
Food culture
Commentary
Berbere
Eritrean and Ethiopian spice mixture. Contains more than 12 spices, e.g. chili pepper, onion, garlic, ginger, korerima, nutmeg, fenugreek and more.
Mitmita
Is a spice mix and contains chili pepper, korerima and salt. Mitmita is used to season kitfo.
Shiro
Chickpea powder containing berbere, cumin, basil, korerima and salt. Shiro powder is used to make shiro sauce.
Korerima
Is an Eritrean and Ethiopian cardamom. The spice is used in many different Eritrean and Ethiopian dishes, such as berbere and mitmita spice mixes.
Tesmi/Niter kibbeh
Awaze
Senafitch
Eritrean and Ethiopian mustard. It has a sour and spicy taste. Senafitch is used in various salads such as azifa.
Ajubo/Ayib
Tibsi/Tibs
Food quickly fried in a hot pan. The main ingredient is a protein-based, mixed with spices and vegetables.
Alicha
Tsebhi/Wot
Koronsho/Dirkosh
Koronsho is oven dried and seasoned teff injera bread.
Injera
Injera is an Eritrean and Ethiopian sourdough bread. The appearance of the bread resembles a flatbread, but the taste is sour due to fermentation. Injera is the basis of Eritrean and Ethiopian food culture because you eat with this bread. There is no need for a fork and knife because the injera serves as an utensil. Injera is eaten from a large plate called meadi/gebeta, which symbolizes community and unites the group around the table. At Mesob, injera is mostly made from taf/teff flour and other natural gluten-free flours. Teff is a gluten-free grain that is full of iron and calcium. Teff flour is perfect for gluten-free eaters.
Tsebhi/wot
The most important traditional dish of Eritrean and Ethiopian cuisine is tsebhi/wot (stew translated into English), which is served with a sourdough bread called injera. Typically, the dish consists of injera, tsebhi, tibsi and salad. Tsebhi contains either chicken, beef, lamb, fish, vegetables, lentils or legumes. Tibsi is a dish that is quickly fried in a hot pan. The main ingredient is a protein-based, either chicken, beef, lamb, fish, prawns, mushrooms or organic tofu. Tibsi is mixed with spices and vegetables. At Mesob, our tsebhi/wot and tibsi are gluten-free and lactose-free. All our vegetarian dishes are vegan.
Bun/Buna
Ethiopia is the country of origin of coffee. According to the story, an old shepherd got unusually alert goats when the goats ate berries from a certain bush. The alertness was caused by the refreshing caffeine of the coffee bean, and thus the effect of coffee was observed in the Kaffa region of Ethiopia. Bun or buna means coffee.
Coffee is a big part of ancient Eritrean and Ethiopian culture. Eritrean and Ethiopian culture includes having a coffee ceremony. During the ceremony, the coffee is roasted, ground and served to the guests. During roasting, participants in the coffee ceremony smell the aromatic smoke of the coffee by waving the smoke towards themselves. After roasting, the beans are ground. Ground coffee is put into a traditional clay-based coffee pot called Jebena and the coffee is boiled. Brewed coffee is traditionally served with popcorn and frankincense. Our coffee is made of 100% organic coffea arabica beans! The coffee ceremony is consumed slowly. The coffee ceremony crowns the entire Eritrean and Ethiopian dining experience! (Coffee ceremony is also available decaffeinated).
Mies/Tej honey wine
Mies (in Tigrinya, pronounced mess) or Tej (in Amharic) is a fermented wine made from honey, water and gesho leaves. It is a kind of honey wine. Mies strongly belongs to Eritrean and Ethiopian food culture and is prepared for special occasions, such as weddings or parties. The drink itself is over 3000 years old and goes well with our food because of its freshness. Our restaurant serves Mies/Tej inspired cocktail called Abbyssinia Spritz, ask the waitress for the new cocktail (also available alcohol-free option)! Ni Ti’ena! Le Tenachin! Cheers!
Meadi/Gebeta – The real Eritrean and Ethiopian experience with your party!
Just like in Eritrea and Ethiopia, Mesob’s combo meads also include injera, different main dishes and salad – something for everyone. When you want to spend a nice evening in good company, the Eritrean and Ethiopian way of setting the table with several dishes at a time is perfect for this. The Eritrean and Ethiopian way of eating is communal, and we also want to encourage that in our restaurants. Mesob’s combo includes a great selection of dishes from the menu – not forgetting special diets. Mesob’s combos are served for groups of at least two people.
Tip – Eritrean and Ethiopian cuisine
Injera is eaten by tearing off a piece of bread, traditionally with the right hand, of course after washing the hands. Injera has two different sides, the bubbly side, and the flat side. The bubble side is placed on top of the sauce and the sauce is scooped off with your fingers. The main thing is to use the injera as a base through which you pick up the sauce. The most important part of Eritrean and Ethiopian food culture is being together, sharing food from the same plate and feeding others, which is called kulaso/gursha. This shows love, care and respect.
In Eritrea and Ethiopia, food is brought from a large plate called Meadi, always in the middle of the table to be shared among the whole party. This way you can experience different flavors and flavor combinations. Every Eritrean and Ethiopian table includes injera, salad, chicken, beef, lamb, fish, vegetables, lentil or legume sauces. For groups of two and more than two people, we recommend ready-made meadi combos, which you can find on our menu.
Menu
At Mesob, we have carefully selected several exciting dishes that will take you on a taste journey to East Africa! Eating with injera is social and brings you closer when you eat together from a large, shared plate. Preferably by fingers! We have a wide selection of vegetarian and vegan dishes, as Eritrea and Ethiopia have a vegan fasting period two days a week.
Appetizers
Sambusa L, VE, DF, V | 10,5
Triangular pastry made from filo dough and filled with vegetables. Served with house dip.
Wine recommendation:
1. Paradies riesling Feinherb, Germany, 16cl, 11,5
2. Fiorissimo prosecco extra dry, Italy, 20cl, 14,5
Shrimp kitfo L, G | 12
Shrimp tartar seasoned with traditional butter and spices.
Wine recommendation:
1. Cantina Lavis Pinot Grigio, Italy, 75cl, 57
2. Peter Lehmann layers white, Australia, 16cl, 13,5
Mesob hummus L, G, VE, DF, V | 10,5
House aromatic berbere hummus and tomato salad with spiced koronsho.
Wine recommendation:
1. Murviedro Pasión white organic, Spain, 16cl, 11
2. Peter Lehmann layers white, Australia, 16cl, 13,5
Mesob kitfo L, G | 12,5
Beef tartar seasoned with traditional butter and spices. Kitfo is served with ajubo.
Wine recommendation:
1. Peter Lehmann layers white, Australia, 16cl, 13,5
2. Peter Lehmann layers red, Australia, 75cl, 61
Avocado tartar salad L, G, VE, DF, V | 11,5
Fresh and spicy avocado tartar salad with tomatoes, bell peppers and red onion. Seasoned with house vinaigrette, served with spiced koronsho.
Wine recommendation:
1. Murviedro Pasión white organic, Spain, 16cl, 11
2. Peter Lehmann layers white, Australia, 16cl, 13,5
Gamberi Tibsi L, G | 13
Shrimps sauteed with fresh onion, garlic, tomatoes, paprika and special sauce.
Wine recommendation:
- Peter Lehmann layers white, Australia, 16cl, 13,5
- Domain Saint-Paul pinot noir, France, 16cl, 12
Mesob House Special’s MAIN dishes
House specials include gluten-free injera and salad.
Kantisha combo (Min. 2 people) L, G, VE, DF, V | 30/person
Combo is served on a large, shared plate, it comes with six vegetarian dishes, e.g. Tibsi kantisha, tumtumo, hamli and three other varied dishes.
Wine recommendation:
1. Murviedro Pasión white organic, Spain, 16cl, 11
2. Paradies riesling Feinherb, Germany, 16cl, 11,5
Tofu combo (Min. 2 people) L, G, VE, DF, V | 30/person
Combo is served on a large, shared plate, it comes with six vegetarian dishes, e.g. Tibsi tofu, tumtumo, hamli and three other varied dishes.
Wine recommendation:
1. Murviedro Pasión white organic, Spain, 16cl, 11
2. Paradies riesling Feinherb, Germany, 16cl, 11,5
Melanzane combo (Min. 2 people) L, G, VE, DF, V | 32/person
Combo is served on a large, shared plate, it comes with six vegetarian dishes, e.g. Tibsi melenzene, tumtumo, hamli and three other varied dishes.
Wine recommendation:
1. Peter Lehmann layers white, Australia, 16cl, 13,5
2. Murviedro Pasión red organic, Spain, 16cl, 11
Aseb combo (Min. 2 people) L, G, DF | 34/person
Combo is served on a large, shared plate, it comes with six dishes, e.g. Tibsi asa salmon, tumtumo, hamli and three other varied vegetable dishes.
Wine recommendation:
1.Murviedro Pasión red organic, Spain, 16cl, 11
2. Pablo Claro Chardonnay, Spain, 75cl, 43
Red sea combo (Min. 2 people) L, G, DF | 35/person
Combo is served on a large, shared plate, it comes with six dishes, e.g. Tibsi gamberi, tumtumo, hamli and three other varied vegetable dishes.
Wine recommendation:
- Peter Lehmann layers white, Australia, 16cl, 13,5
- Domain Saint-Paul pinot noir, France, 16cl, 12
Abyssinia combo (Min. 2 people) L, G | 33/person
Combo is served from a large, shared plate, it comes with six dishes, e.g. Tibsi dorho, tsebhi dorho, alicha begie or zigni, tumtumo and two different vegetable dishes.
Wine recommendation:
1. Peter Lehmann layers white, Australia, 16cl, 13,5
2. Domain Saint-Paul pinot noir, France, 16cl, 12
Asmara combo (Min. 2 people) L, G | 35/person
Combo is served on a large, shared plate, it comes with six dishes, e.g. Tibsi siga, tsebhi dorho, alicha begie or zigni, tumtumo and two different vegetable dishes.
Wine recommendation:
1. Peter Lehmann layers red, Australia, 75cl, 61
2. Hardys Main Road, Merlot, Australia, 16cl, 9
Massawa combo (Min. 2 people) L, G | 35/person
Combo is served on a large, shared plate, it comes with six dishes, e.g. Tibsi asa salmon, tsebhi dorho, alicha begie or zigni, tumtumo and two varied vegetable dishes.
Wine recommendation:
1. Cantina Lavis Pinot Grigio, Italy, 75cl, 57
2. Domain Saint-Paul pinot noir, France, 16cl, 12
Addis Abeba combo (Min. 2 people) L, G | 36/person
Combo is served on a large, shared plate, it comes with six dishes, e.g. Tibsi begie, tsebhi dorho, zigni, tumtumo and two varied vegetable dishes.
Wine recommendation:
1. Ricossa Barbera Appasimento, Italy, 75cl, 51
2. Domain Saint-Paul pinot noir, France, 16cl, 12
Dahlak combo (Min. 2 people) L, G | 36/person
Combo is served on a large, shared plate, it comes with six dishes, e.g. Tibsi gamberi, tsebhi dorho, alicha begie or zigni, tumtumo and two varied vegetable dishes.
Wine recommendation:
1. Peter Lehmann layers white, Australia, 16cl, 13,5
2. Domain Saint-Paul pinot noir, France, 16cl, 12
Extra Sides
Three rolls of taf/teff injera L, G, VE, DF, V | 3
L= lactose-free, G= gluten-free, VE= vegan, DF= dairy-free, V= vegetable
Chicken = Finland | Beef = Finland | Lamb = Finland/New-Zealand | Fish (salmon) = Norway | Shrimp = Denmark | Prawn = Vietnam
More information about the portions served and the substances and products they contain that cause allergies and intolerances can be obtained from the staff upon request.
Desserts
Baklava L | 10,5
A filo dough pastry filled with almond and organic honey, Mesob’s specialty.
Chocolate cake L, G | 12
A rich piece of chocolate cake with Mesob’s vanilla ice cream.
Mango or limoncello sorbet L, G, VE, DF, V | 10
Fruity mango or limoncello sorbet served with seasonal fruit.
Mesob’s vanilla ice cream L, G | 9
Served with seasonal fruit. Sauce options: chocolate, caramel and strawberry.
Mesob’s vegan vanilla ice cream L, G, VE, DF, V | 9
Served with seasonal fruit. Sauce options: chocolate, caramel and strawberry.
Asmara affogatto L, VE, DF | 11
A classic dessert that comes with vanilla ice cream, whipped cream, crushed oat cookies and hot, fresh house coffee Arabica Ethiopian organic coffee (available also decaffeinated coffee and vegan)
Shahi/bun korenti L, G, DF | 10
Eritrean/Ethiopian warm tea/coffee with Araki (raki) 2cl
Jameson Irish Coffee L, G | 12
Jameson 4cl
Coffee ceremony
Coffee ceremony 7,00/person
Traditional Eritrean/Ethiopian organic coffee arabica coffee ceremony with popcorn and frankincense. Served in a Jebena, experience a wonderful coffee ceremony in its entirety (coffee ceremony is also available decaffeinated). The coffee ceremony crowns the entire Eritrean and Ethiopian dining experience!
Explanations of the main courses
Tibsi kantisha/Inguday tibs L, G, VE, DF, V
Fresh portobello mushroom slices and fresh vegetables sauteed in olive oil and awaze sauce.
Tibsi tofu/Tofu tibs L, G, VE, DF, V
Organic tofu cubes and fresh vegetables sauteed in olive oil and awaze sauce.
Tibsi melanzane/bederjan tibs L, G, VE, DF, V
Fresh eggplant, zucchini and vegetables sauteed in seasoned olive oil and in awaze sauce.
Variable vegetarian/Vegan dish:
Tumtumo/Misir wot L, G, VE, DF, V
Red lentil stew spiced and cooked in olive oil, red onions, and tomatoes.
Hamli/Gomen L, G, VE, DF, V
Fresh kale or spinach sauteed in garlic and olive oil.
Alicha tumtumo/Misir alicha L, G, VE, DF, V
Yellow lentil stew spiced and cooked in olive oil, turmeric, garlic and ginger.
Shiro L, G, VE, DF, V
Chickpea stew slowly cooked in spices and olive oil.
Alicha ahmilti/Atklt alicha L, G, VE, DF, V
A dish made from cabbage, potatoes and carrots. Seasoned in turmeric and ginger.
Alicha Ater/Ater kik L, G, VE, DF, V
Traditional chickpea dish seasoned with turmeric and garlic.
Fosolia L, G, VE, DF, V
Fresh green beans and carrot in turmeric tomato sauce.
Keyh sur/Key sir L, G, VE, DF, V
Beetroot and potato fried in garlic.
Ades/Difin misir L, G, VE, DF, V
Brown lentil stew seasoned with turmeric and garlic.
Tsebhi Dinish/Dinich Wot L, G, VE, DF, V
Potatoes cooked in rich berber tomato sauce.
Alicha Dinish/Dinich Alicha L, G, VE, DF, V
Potato dish, seasoned with turmeric and garlic.
Tibsi dorho/ Doro tibs L, G
Finnish boneless chicken thigh and vegetables pan-fried in traditional butter with awaze-sauce.
Tsebhi dorho/Doro wot (traditional Eritrean/Ethiopian national dish) L, G
Finnish chicken drumsticks slowly cooked in a rich berbere sauce. Served with organic boiled egg.
Tibsi siga/Siga tibs L, G
Finnish beef sirloin cubes and vegetables pan-fried in traditional butter with awaze sauce.
Zigni siga/Siga key wot L, G
Spicy Finnish beef stew cooked in rich berbere tomato sauce.
Mesob Kitfo L ,G
Finnish beef tartar seasoned with traditional butter and spices. Kitfo is served with ajubo.
Tibsi begie/Beg tibs L, G
Finnish/a New Zealander lamb tenderloin cubes, rosemary and vegetables pan-fried in traditional butter with awaze sauce.
Alicha begie/ Beg alicha wot L, G
Tender Finnish lamb stew slowly cooked and spiced with turmeric, garlic, and ginger.
Fish and sea food:
Tibsi asa salmon/Salmon asa tibs L, G
Fresh salmon cubes and vegetables pan-fried in traditional butter with awaze sauce.
Tibsi gamberi/Shrimp tibs L, G
Prawns and vegetables pan-fried in traditional butter with awaze sauce.
PRIVATE EVENT
Are you planning an occasion that you would like to spend in an atmospheric environment? Book the entire restaurant for your event outside opening hours! Our restaurant accomodates up to 35 people and we offer a three-course meal package and a wine package. Contact us by email, and we can discuss more about the details.
Events that can be organized in Mesob, for example:
For private persons:
- Birthdays
- Anniversaries
- Karonkka
- Graduation
- Groups
- Bachelor party
For companies:
- Company party
- Meeting
- Christmas party
- Tyky days
- Organizations
Come and enjoy the evening at Mesob’s!
Enjoy the evening and experience the relaxing atmosphere of Mesob with family, friends, loved ones and colleagues. You can secure a table for a group through a reservation.
Table reservations can be made using the reservation form or by phone.
Dinner is served
Friday
1. at: 17.00-19.00
2. at: 19.30-22:00
Saturday
1. at: 17.00-19.00
2. at: 19.30-22:00
Table Reservation Form
The reservation made on the form is confirmed when the Mesob staff confirms it.
Contact
Oiva-raportti: oivahymy.fi – Ravintola Mesob
Opening hours
FRI-SAT at 17:00 – 22:00 o’clock
We cover dinner twice at: 17:00-19:00 and at: 19:30-22:00.
The table must be reserved for two hours. Reservations can be made using the reservation form and by phone. The reservation made on the form is confirmed when the Mesob staff confirms it.
Exceptions and events:
- We are on winter holiday from 27.12.2024-1.2.2025. During our winter holiday, you can make reservations freely through reservation form or phone!
- We are exceptionally closed on Friday 14th of February 2025 and on Saturday 15th of February 2025.
Gift cards
FRI-SAT at 17:00 – 22:00 o’clock
You can purchase a gift card from our restaurant when we are open.