Technically, this is a buffet, but it’s like no other buffet you’re likely to encounter. For one thing, the food is all wonderfully prepared. The food, which features a variety of meats, fish and vegetarian items based on African dishes, is adventurous in scope with brilliant flavors. And instead of steam tables most of the food is served on state-of-the-art (if all-you-can-eat technology can be called art) surfaces that allow the foods to be served in pots, pans and other vessels while still keeping them hot.

Stylized African cuisine to go with the Animal Kingdom Lodge locale. The food is excellent and the wine cellar boasts the largest collection of South African wines outside of Africa. Jiko is worthy of being listed among the top tier restaurants at Walt Disney World.

Central Florida finally gets another chance to experience the wonderful world of Ethiopian cuisine. Don’t blow it this time! Wash your hands – you’ll be eating with them – and order an array of wat to sample. What? No, wat. It’s a sort of stew, and wats are the most common dishes in an Ethiopian restaurant. These might include variations of beef or chicken, but pork is never served. There are a few seafood selections on Nile’s menu, but Ethiopia is a landlocked country and seafood dishes are not common. Vegetarian wat versions feature lentils or split peas. Ethiopian restaurants are wonderful places for vegetarians to dine as meatless meals are a big part of the country’s cultural heritage. If you feel lost, ask one of your gracious hosts to guide you.

Coffee is Ethiopia’s top commodity and the coffee ceremony is a big part of a traditional meal. The coffee service area occupies a space in the front of the dining room. The whole beans are roasted in a small metal saucepan while incense burns nearby. When the beans are roasted the pan is brought to the table and waved about so the guests can enjoy the aroma. Once the beans are ground and brewed, the coffee is poured from a clay pot, called a jebena, into small handleless cups. It’s a very strong brew with a chewy texture and an aroma that is earthy and slightly charred. Desserts are not a part of a traditional Ethiopian menu.

The menu is African with Indian influences, but not to the point of excluding beef or pork. Look for those touches in the spicing. The food may be a bit more exotic than most people are willing to try, but it’s almost all done expertly. And you can’t beat the atmosphere, with a ground-level view of the grazing area where you’re likely to see giraffes galloping by.

What does it say that two of the top sellers at Tiffins are Charred Octopus and Whole-fried Sustainable Fish? I saw several of each delivered by the serving staff to tables in our dining room. The whole fish is an impressive presentation, the body frozen in an undulating swim pose on the plate, head and tail intact. Such a sight would previously have sent most guests screaming to the nearest burger joint or steak and potatoes restaurant. (There’s a reason that Le Cellier, the Canada steakhouse at Epcot, is so popular.) Here, the sight of the fish at the next table seems to encourage others to choose it. And, by the way, it is well executed and quite delicious, especially with the fermented black bean sauce and green papaya slaw.