La Capitale Celebrates 10 Years at Four Seasons Hotel Amman as Chef Sacha Enjalbert Takes the Helm
AMMAN — Marking a milestone in Jordan’s luxury hospitality sector, La Capitale at Four Seasons Hotel Amman is celebrating its tenth anniversary in November 2026, commemorating a decade of classic French brasserie culture and personalized dining at the kingdom’s premier diplomatic address. Coinciding with this milestone, the restaurant has appointed Chef Sacha Enjalbert as Chef de Cuisine, ushering in a new culinary era while honoring the Jordanian culinary leaders who built the venue’s international reputation since its debut in 2016. Anchored by an exclusive four-day anniversary dinner showcase scheduled from November 17 to November 20, 2026, the celebration highlights the role of sustained kitchen artistry, front-of-house excellence, and cultural diplomacy in defining the high-end dining landscape of the Levant.
Since opening its doors a decade ago, La Capitale has served as more than an upscale dining venue within a five-star hotel. Positioned atop the highest of Amman’s seven hills within the prestigious Fifth Circle diplomatic district, the brasserie has evolved into a central gathering place for senior diplomats, international business executives, royal dignitaries, and discerning local residents. In an era when hotel restaurants frequently succumb to short-lived culinary trends, La Capitale’s decade-long success reflects a commitment to classic French culinary techniques, warm Levantine hospitality, and the long-term retention of exceptional kitchen talent.
LA CAPITALE CULINARY LEADERSHIP & HERITAGE TIMELINE (2016–2026)
[ 2016: INAUGURATION ] -------------------------------------------------+
* Opened as Jordan's first authentic upscale French brasserie |
* Designed by AvroKO: Zinc-topped bar, open rotisserie, leather booths |
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+---> [ 2016 - 2021: KITCHEN MENTORSHIP & TALENT INCUBATION ] |
* Chef Khalid Ballout trains under French master chefs |
* Anas Al Qusairi advances classical pastry architecture |
* Zaid Alamat establishes personalized guest protocols |
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+-----+---> [ 2022: DOMESTIC LEADERSHIP ASCENT ] |
| * Chef Khalid Ballout appointed Chef de Cuisine |
| * Farm-to-table sourcing integrated from Jordan Valley |
| |
+---> [ NOVEMBER 2026: TENTH ANNIVERSARY & NEW HORIZONS ] <-------------+
* Chef Sacha Enjalbert appointed Chef de Cuisine
* 10-Year Anniversary Celebration Showcase (17-20 November 2026)
* Expansion of contemporary French bistronomy using local terroir
A Decade of French Brasserie Culture in Amman's Fifth Circle
When Four Seasons Hotel Amman unveiled La Capitale in late 2016, the venue represented a bold architectural and culinary departure from traditional hotel dining in the Middle East. Conceptualized by renowned international design firm AvroKO, the interior captured the timeless spirit of a traditional Parisian brasserie, featuring a central zinc-topped bar, custom blown-glass light fixtures, hand-laid geometric floor tiles, exposed brickwork, and an open show kitchen anchored by a custom rotisserie and charcuterie counter.
The spatial layout was deliberately calibrated to accommodate diverse guest journeys. Sunlit window-side tables overlooking the skyline of Abdoun and Jabal Amman provided the setting for midday bilateral diplomatic discussions and corporate power lunches. In the evenings, the atmosphere transitioned into a warm, candlelit dining room where families and international travelers gathered over bubbling pots of French onion soup, pan-seared foie gras, classic steak frites, and decadent seafood platters.
LA CAPITALE SPATIAL & ARCHITECTURAL ANATOMY
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| CENTRAL ZINC-TOPPED BEVERAGE BAR: Artisanal Botanical Cocktails |
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[ OPEN ROTISSERIE SHOW KITCHEN ] [ MAIN BRASSERIE SALON ]
* Visible Hearth Roasting Station * Hand-Laid Mosaic Tiles
* Custom Charcuterie Preparation Counter * Deep Leather Dining Booths
* Live Searing of Prime Beef & Seafood * Vintage Mirrored Paneling
* Direct Guest-Chef Engagement * Panoramic City Terrace
Beyond its physical architecture, La Capitale’s resilience over ten years has been rooted in its capacity to foster lasting human connections. In luxury dining, continuity of service is the rarest commodity. The venue’s ability to retain key staff across a decade ensured that returning diners were greeted not by unfamiliar faces, but by a hospitality team that remembered their preferred corner tables, their dietary nuances, and their favored regional vintages.
The physical design also incorporates clever acoustic engineering that resolves a common challenge in European brasseries: balancing lively communal energy with acoustic privacy. Acoustic dampening panels concealed behind vintage mirrored wall paneling and custom upholstered leather booths absorb excessive reverberation, allowing confidential corporate dialogues and diplomatic exchanges to proceed without eavesdropping risks from neighboring tables. During Amman's mild spring and autumn months, French double doors open out onto an expansive garden terrace, offering alfresco dining enveloped by fragrant jasmine and olive trees while overlooking the distant rolling hills of western Amman.
Jordanian Culinary Artistry Behind the French Kitchen
While La Capitale draws its gastronomic inspiration from the historic dining halls of Paris and Lyon, its enduring operational excellence is driven by domestic Jordanian hospitality talent. Foremost among these leaders is Jordanian Chef Khalid Ballout, whose career path with Four Seasons Hotel Amman began in 2012.
Beginning his tenure across the property’s diverse banquet and fine-dining operations, Chef Khalid joined La Capitale at its 2016 inception as Junior Sous Chef. Over the subsequent six years, he worked side-by-side with visiting French culinary masters, internalizing the demanding technical rigor of classical French cuisine—from the precise chemistry of mother sauces to the temperature control required for slow-braised meats. Demonstrating exceptional kitchen leadership, he advanced to Sous Chef before being appointed Chef de Cuisine in 2022, becoming the principal steward of the restaurant’s culinary identity.
THE CULINARY GUARDIANS OF LA CAPITALE (2016–2026)
CHEF SACHA ENJALBERT CHEF KHALID BALLOUT ANAS AL QUSAIRI
+-------------------------+ +-------------------------+ +-------------------------+
| Appointed Chef de | | Tenured Chef de | | Executive Pastry Chef |
| Cuisine (Nov 2026) | | Cuisine (2012-Present) | | (2008-Present) |
| Contemporary French | | Master of Classical | | First Jordanian Exec |
| Bistronomy & Refined | | French Sauces & | | Pastry Chef; Levantine- |
| Seasonal Plating | | Kitchen Standards | | French Confectionery |
+-------------------------+ +-------------------------+ +-------------------------+
\ | /
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+---------------------------+---------------------------+
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[ INTEGRATED GASTRONOMIC EXCELLENCE ]
* Four-Day Anniversary Menu (17-20 Nov 2026)
* Front-of-House Mastery by Manager Zaid Alamat
* 10 Years of Consistent Luxury Guest Recognition
Working alongside Chef Khalid, Executive Pastry Chef Anas Al Qusairi has spent nearly two decades elevating the sweet arts at Four Seasons Hotel Amman. Joining the hotel in 2008 as an Assistant Pastry Chef, Anas rose through the kitchen ranks through relentless dedication, ultimately earning the distinction of becoming the hotel’s first and only Jordanian Executive Pastry Chef.
Chef Anas’s pastry repertoire reflects a sophisticated synthesis of French architectural confectionery and indigenous Jordanian terroir. Classical French desserts—such as the crisp layers of a caramel mille-feuille, the delicate choux pastry of a Paris-Brest, and the caramelized crust of a tarte tatin—are subtly enriched with high-grade Levantine ingredients. Damascus rose water, wild mountain thyme (za'atar), northern Jordanian olive oil, green Aleppo pistachios, and rich Medjool dates from the Jordan Valley are woven into classic recipes, producing desserts that honor French pastry conventions while celebrating the agricultural bounty of the kingdom.
Front-of-house excellence is anchored by Restaurant Manager Zaid Alamat and his seasoned floor team. In high-level luxury dining, technical food execution must be matched by anticipatory, discreet service. Alamat’s team has mastered the art of personalized recognition, maintaining detailed guest profiles that document everything from business seating preferences to family milestone dates. This personalized attention has transformed occasional guests into decade-long patrons, reinforcing the restaurant’s status as a home away from home for the regional business and diplomatic community.
Chef Sacha Enjalbert and the November Anniversary Menu
As La Capitale enters its second decade, Four Seasons Hotel Amman has initiated an exciting new culinary chapter by appointing French Chef Sacha Enjalbert as Chef de Cuisine. Bringing extensive experience from acclaimed Michelin-starred kitchens and contemporary European bistros, Chef Sacha arrives with a clear mandate: to preserve the cherished brasserie foundations built over the past decade while infusing the menu with modern French bistronomy techniques, seasonal ingredient elevation, and artistic contemporary presentation.
The official launch of Chef Sacha’s culinary tenure will be celebrated through an exclusive four-day Tenth Anniversary Menu, presented at La Capitale from November 17 to November 20, 2026. Designed as a collaborative bridge connecting the restaurant’s storied past with its future vision, the multi-course dinner showcase reimagines iconic brasserie favorites through modern culinary precision:
TENTH ANNIVERSARY GOURMET SHOWCASE (17–20 NOVEMBER 2026)
[ AMUSE-BOUCHE ] Jordanian Truffled Goat Cheese Gougere with Local Mountain Honey
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[ PREMIER ENTRÉE ] Pan-Seared Normandy Sea Scallops, Parsnip Velouté & Sea Salt
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[ DEUXIÈME PLAT ] Traditional Duck Confit en Croûte with Spiced Jordan Plum Glaze
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[ PLAT PRINCIPAL ] Braised Charolais Beef Short Rib, Mousseline & Ajloun Olive Jus
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[ DESSERT FINAL ] Deconstructed Valrhona Dark Chocolate Soufflé & Cardamom Gelato
- Amuse-Bouche: Warm truffled goat cheese gougères crafted with artisanal cheese from Madaba dairy farms, glazed with raw wildflower honey harvested from the pine forests of northern Ajloun.
- Premier Entrée: Pan-seared sea scallops paired with a silky parsnip velouté, crispy leek hay, and a delicate dusting of mineral-rich salt flakes sourced from the mineral salt beds of the Dead Sea.
- Deuxième Plat: Slow-cooked duck leg confit encased in golden puff pastry, accompanied by spiced purple plum reduction crafted from late-autumn orchards in the Jordan Valley.
- Plat Principal: Forty-eight-hour braised Charolais beef short rib served alongside a buttery potato mousseline, glazed baby heirloom carrots, and a rich red wine reduction infused with cold-pressed green olive oil from Irbid groves.
- Dessert Final: A dramatic deconstructed Valrhona dark chocolate soufflé tart created by Executive Pastry Chef Anas Al Qusairi, accompanied by roasted Aleppo pistachio praline and house-churned cardamom pod gelato.
Behind these celebratory dishes lies a rigorous technical philosophy centered on heat management, precise reduction times, and delicate balance. Under the joint stewardship of Chef Sacha and Chef Khalid, the kitchen operates an on-site dry-aging program for prime meats, allowing cuts of Charolais beef and regional lamb to age in controlled humidity environments for up to 28 days to intensify their savory depth before grilling over aromatic oak charcoal. Sauces are simmered over a continuous 36-hour reduction cycle, drawing deep umami from roasted bones and mountain mirepoix without relying on synthetic starches or artificial binders. This uncompromising standard of kitchen discipline bridges historical French gastronomy with the refined palates of contemporary international diners.
Till Klauss, General Manager of Four Seasons Hotel Amman, noted that the tenth anniversary marks an emotional milestone for the entire property. He emphasized that while luxury hotels can construct magnificent dining rooms, genuine hospitality is created entirely by the dedication, warmth, and resilience of the men and women who welcome guests day after day. The anniversary celebration honors those enduring relationships, setting a confident foundation for the decade ahead.
Jordan's Luxury Gastronomy and Amman's Epicurean Emergence
The milestone at La Capitale mirrors a broader transformation unfolding across Jordan’s national tourism and hospitality landscape. Historically, international tourism to the Hashemite Kingdom was defined almost exclusively by rapid heritage excursions: travelers arrived in Amman only to depart immediately for the rose-red stone city of Petra, the desert canyons of Wadi Rum, or the buoyant mineral waters of the Dead Sea. The capital city of Amman was frequently treated as a transient transit hub rather than a destination in its own right.
Over the past decade, however, strategic policy initiatives executed by the Ministry of Tourism and Antiquities (MoTA) and the Jordan Tourism Board (JTB) have repositioned Amman as a dynamic cultural, artistic, and epicurean capital. High-net-worth international travelers, regional culinary enthusiasts, and corporate delegates are increasingly extending their stays in the capital to experience its multifaceted gastronomic scene.
AMMAN'S FIFTH CIRCLE LUXURY GASTRONOMY CORRIDOR
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| THE FIFTH CIRCLE LUXURY DISTRICT |
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[ FOUR SEASONS AMMAN ] [ THE RITZ-CARLTON ] [ FAIRMONT AMMAN ]
* La Capitale (French) * Roberto's (Italian) * Nur (Levantine)
* The Foyer Lounge * Sole (Seafood Lounge) * Caprice (Mixology)
* Sirr Speakeasy Bar * Legends Sports Dining * Tsuki (Japanese)
* Diplomatic Summits * Rooftop Skyline Views * Corporate Banqueting
The Fifth Circle district has emerged as the nucleus of this fine-dining evolution. Anchored by Four Seasons Hotel Amman, the neighborhood hosts an extraordinary density of world-class dining rooms, including contemporary Italian concept Roberto’s atop The Ritz-Carlton, refined Lebanese dining at Fairmont’s Nur, and sophisticated international lounges across the St. Regis and Sheraton properties. Within this competitive luxury enclave, La Capitale maintains its position as the undisputed benchmark for classic European brasserie dining, demonstrating that timeless culinary authenticity outlasts transient dining fads.
In addition, this culinary maturation supports Jordan’s national economic objectives. High-yield gastronomy tourism generates substantial local economic multiplier effects: it fosters direct procurement agreements with regional farmers, supports boutique organic vineyards, employs skilled hospitality professionals, and incentivizes international visitors to spend extra nights in capital city hotels, expanding foreign exchange earnings across urban retail, cultural, and transport sectors.
Terroir and Sustainable Sourcing Across the Hashemite Kingdom
An essential yet underappreciated factor in La Capitale’s decade of culinary distinction is its deep integration with Jordan’s domestic agricultural terroir. While classic French cuisine relies on specific imported European staples—such as Normandy butter, Dijon mustard, and French dark chocolate—the kitchen team has established a comprehensive farm-to-table sourcing network that harnesses the extraordinary microclimates of the Hashemite Kingdom.
Jordan’s diverse topography—ranging from the high, fertile mountain ridges of Ajloun and Jerash in the north to the sub-tropical, below-sea-level microclimate of the Jordan Rift Valley—yields exceptional seasonal produce throughout the year. Chef Khalid Ballout and incoming Chef Sacha Enjalbert work directly with regional farming cooperatives to procure specialized ingredients:
JORDANIAN TERROIR INTEGRATION IN FRENCH CUISINE
[ AJLOUN & JERASH HIGHLANDS ] [ JORDAN RIFT VALLEY ] [ DEAD SEA BASIN ]
* Cold-Pressed Green Olive Oil * Winter Cherry Tomatoes * Mineral Salt Flakes
* Wild Mountain Za'atar & Thyme * Medjool Dates & Figs * Natural Brine Curing
* Organic Goat Cheese Curds * Sweet Citrus & Melons * Artisan Salt Finishing
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[ LA CAPITALE MASTER KITCHEN ]
* Classical French Escoffier Techniques
* Direct Culinary Sourcing Partnerships
* Seasonal Farm-to-Table Menu Rotations
- Northern Mountain Olive Oils: Procured from multi-generational family groves in Irbid and Ajloun, these early-harvest green oils provide a peppery, robust finish for table service, dressings, and delicate fish poachings.
- Jordan Valley Vegetables & Citrus: The warm microclimate of the Jordan Valley delivers vine-ripened tomatoes, crisp baby cucumbers, aromatic herbs, and sweet citrus fruits during winter months when European orchards are dormant.
- Dead Sea Mineral Finishing Salts: Evaporated naturally along the pristine southern shores of the Dead Sea, these mineral-dense salt crystals provide crisp texture and balanced salinity for grilled meats and roasted vegetables.
- Indigenous Dairy & Cheeses: Fresh goat milk curds and aged sheep cheeses crafted by smallholder dairy farmers in Madaba and Karak are integrated into savory tarts, salads, and brasserie appetizers.
By uniting classical Escoffier culinary techniques with hyper-local Jordanian ingredients, La Capitale showcases how global culinary traditions can enrich domestic agricultural supply chains while providing travelers with an authentic sense of place.
Comparative Positioning in Amman's Fine Dining Landscape
To appreciate La Capitale's unique standing in Jordan’s dining hierarchy, it is illuminating to examine how the venue compares with other signature fine-dining establishments across Amman's luxury hotel sector. The table below outlines key culinary concepts, atmospheres, and target occasions across premier luxury properties:
| Restaurant & Venue | Hotel Property | Culinary Concept | Lead Culinary Style | Distinctive Ambience & Setting | Target Dining Occasion |
|---|---|---|---|---|---|
| La Capitale | Four Seasons Hotel Amman | Classic & Contemporary French Brasserie | Classical French techniques, rotisserie meats, and Levantine pastry infusion | AvroKO-designed Parisian brasserie, zinc bar, open show kitchen | Diplomatic lunches, romantic dinners, family celebrations |
| Roberto's Amman | The Ritz-Carlton Amman | Contemporary Italian Fine Dining | Northern Italian pasta, crudo, and grilled prime meats | 20th-floor rooftop views, glamorous modern cosmopolitan decor | High-energy evening social dining, skyline cocktails |
| Nur | Fairmont Amman | Refined Levantine Fine Dining | Modern Lebanese, coastal Mediterranean seafood, and mezza | Elegant Middle Eastern arches, soft lighting, terrace seating | Formal business banquets, cultural visitor dinners |
| Tamara | InterContinental Amman | Contemporary Levantine & Arabian | Pan-Arabian spiced meats, traditional grills, and bread ovens | Classical Arabian luxury, warm copper accents, live music | Family gatherings, traditional weekend buffets |
| Bourj Al Hamam | Crowne Plaza Amman | Traditional Lebanese Seafood | Classic cold and hot mezza, whole grilled Mediterranean fish | Panoramic glass walls, relaxed family atmosphere | Multi-course weekend seafood feasts, local gatherings |
While rooftop venues like Roberto's offer dramatic panoramic vistas and high-energy nightlife atmospheres, La Capitale provides a grounded, timeless sophistication. Its enduring appeal lies in its reliability: whether visiting for a fast-paced corporate lunch or an unhurried four-course anniversary celebration, guests are assured of flawless execution, classic culinary comfort, and personalized hospitality.
Strategic Advisory: Dining at La Capitale and Four Seasons Amman
For travelers planning a visit to Amman, experiencing La Capitale requires thoughtful preparation to secure prime seating and fully appreciate the culinary offerings. The following practical guidance assists diners in navigating reservations, etiquette, and logistics:
PRACTICAL DINER ACTION WORKFLOW
[ STEP 1: SECURE TIMELY TABLE RESERVATIONS ]
* Anniversary Menu (17-20 Nov 2026): Book minimum 3-4 weeks in advance
* Weekend Dinners: Reserve 7-10 days ahead via Four Seasons Concierge / OpenTable
* Business Lunches: Request quiet corner banquettes for privacy
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[ STEP 2: ALIGN WITH AMMAN LUXURY DRESS ETIQUETTE ]
* Smart Casual to Formal Business attire strongly recommended
* Avoid sportswear, athletic sneakers, and casual beachwear
* Evening jackets customary for gentlemen during diplomatic dinner hours
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[ STEP 3: NAVIGATE LOCAL WINE & BEVERAGE PAIRINGS ]
* Explore award-winning Jordanian boutique wines (e.g., Saint George, Zumot)
* Consult the Head Sommelier for French Bordeaux and Burgundy pairings
* Sample signature non-alcoholic botanical mocktails infused with local herbs
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[ STEP 4: COORDINATE ARRIVAL & TRANSIT ACCESS ]
* Utilize complimentary valet parking at Four Seasons Fifth Circle entrance
* Allow 35-45 minutes travel time from Queen Alia International Airport (AMM)
* Combine dining with afternoon tea at The Foyer Lounge or evening drinks at Sirr
- Book Well in Advance for Special Culinary Showcases: Reservations for the Tenth Anniversary Dinner Menu (November 17 to November 20, 2026) are in exceptionally high demand due to limited seating per evening. Contact the Four Seasons Hotel Amman dining concierge directly via telephone or international email reservation channels at least three to four weeks prior. For standard evening service and weekend dinners, secure reservations at least one week ahead to guarantee preferred seating in the main dining room or along the panoramic terrace.
- Adhere to Smart Casual and Business Dress Codes: Amman’s diplomatic Fifth Circle maintains refined social customs. While formal black-tie attire is not required, La Capitale enforces a sophisticated smart casual to business formal dress standard. Gentlemen are encouraged to wear collared shirts, tailored trousers, and leather dress shoes; evening jackets are customary during dinner hours. Athletic sportswear, distressed denim, hooded sweatshirts, and casual beach sandals are inappropriate for the dining room.
- Explore Jordan’s Surprising Boutique Wine Terroir: Diners are encouraged to look beyond imported French labels and explore Jordan’s burgeoning boutique viticulture industry. The volcanic basalt soils of the northern Mafraq plateau and the high-altitude vineyards of Madaba—perched between 800 and 1,000 meters above sea level—produce outstanding varietals. Intense daytime sunlight combined with dramatic nighttime desert temperature drops of up to 20°C preserves natural grape acidity, yielding concentrated fruit profiles. Ask the sommelier to showcase award-winning Jordanian labels such as Saint George (Zumot Vineyards) or Jordan River Reserve, which produce exceptional Cabernet Sauvignon, Shiraz, and Pinot Noir expressions that pair magnificently with Chef Sacha’s rotisserie meats and rich reduction sauces.
- Plan Transit Around Amman Peak Congestion Hours: Four Seasons Hotel Amman is conveniently situated at the Fifth Circle along Zahran Street. However, weekday traffic between 16:30 and 19:00 can be dense along major arterial circles. Arriving from Queen Alia International Airport (AMM), allow approximately 35 to 45 minutes via the Airport Highway. The hotel provides professional complimentary valet parking at its primary grand entrance, ensuring a seamless arrival for self-driving guests and private chauffeur services.
- Combine Dining with Surrounding Cultural Encounters: To maximize an evening in the capital, consider arriving early to enjoy pre-dinner artisanal beverages at Sirr—the hotel’s intimate, wood-paneled speakeasy lounge hidden behind a secret doorway off the main lobby. Following dinner, the lively art galleries and cultural cafes of Rainbow Street in Jabal Amman are situated just a short ten-minute taxi ride to the east, providing a delightful post-dinner stroll through Amman’s historic residential architecture.
- Extend Your Visit with Holistic Luxury Wellness: For overseas travelers utilizing Amman as a base to explore Petra and Jerash, pairing a celebratory meal at La Capitale with a stay at Four Seasons Hotel Amman provides comprehensive luxury comfort. The property features newly renovated guestrooms overlooking the capital, along with an expansive wellness center offering therapeutic body treatments utilizing mineral-rich mud and natural crystal salts harvested directly from the Dead Sea shores.
As La Capitale enters its second decade under the culinary direction of Chef Sacha Enjalbert, it stands as a testament to the enduring power of classic French culinary traditions, authentic local talent, and heartfelt hospitality. In the heart of Amman’s diplomatic district, this beloved French brasserie continues to write its story—one table, one guest, and one extraordinary meal at a time.
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