October 6 2022 3:35 AM E-paper Subscribe Sign in My Account Sign out

L’ETO : A definite must-go

L’ETO
Assuming that this international restaurant would have foreigners in the higher management, I was surprised to see that they were all Jordanian, from the operational front of house to the kitchen and back of the house. (Photos: Zeid Odeh/Jordan News)
With Ramadan over and life going back to normal, I decided to check out this restaurant that popped up on Instagram a couple of times. The moment I saw it was in the Abdali Boulevard area, I thought of the traffic and parking, which are always a hassle. Still, I wanted to give this place a shot, seeing all the pictures they had posted.اضافة اعلان

L’ETO is an international franchise restaurant that just opened its newest branch in Amman. It combines warm hospitality, intricate details, and alluring aspects, and creates a journey of discovery with each visit, enticing the explorer within.



Prior to visiting it, I assumed that it was a dessert place; I was surprised that it offers breakfast and lunch menus, as well as beverages, both hot and cold.

The interior is absolutely breathtaking; it makes you feel like you stepped into a coffee house somewhere in Europe.

I thought I would pick out a few dessert pieces, yet, when I saw that they serve breakfast and lunch, I decided to go for the full experience. I ended up ordering the Greek salad, scrambled eggs on sourdough, wild mushroom risotto, and a club sandwich, which I am a sucker for.
(The restaurant) combines warm hospitality, intricate details and alluring aspects, and creates a journey of discovery with each visit, enticing the explorer within.
The Greek salad, even though it is a pretty simple dish, was elevated here. Seasonal tomatoes were used, which are very similar to heirloom tomatoes. Heirloom tomatoes have not been crossbred or hybridized for at least 40 years. They are an open-pollinated, no-hybrid cultivar of tomato whose seeds will produce plants identical to the parent. They come in different shapes, sizes, and colors.



The feta cheese in the salad was slightly seared, giving it extra crispy sweet flavor.

The wild mushroom risotto was perfectly cooked, with just the right bite to it, which can be quite challenging to find that in Amman. The mix of different mushrooms brought the earthiness flavor to this dish, a definite umami experience for the palate.

Even though scrambled eggs on sourdough sounds like a simple dish, you can always judge the chef by his ability to cook eggs perfectly. If you are looking for a light option for breakfast, this is definitely worth the try. The eggs were neither grainy nor overcooked, and it was all beautifully seasoned and topped with cheese. It was elegant, simple, and delicious.



I loved two things about the club sandwich. Firstly, it was filled with layers of grilled chicken, fried eggs, beef bacon, lettuce, tomato, and delicious smashed avocados. Secondly, every single layer of that sandwich was seasoned. Often restaurants forget to season the vegetables in the sandwich. The sandwich was pretty big, it got a little messy, but I had no regrets about just digging in completely, leaving my table manners on hold for that plate.

After this unexpected lunch, I was even more excited about dessert. I always say dessert goes straight to the heart. I asked for dessert recommendations and we got their signature saffron Dulce de Leche, honey cake, and raspberry tart.



I did not have to push through for the desserts, they were very well executed. The honey cake was not as sweet as I would have imagined, so it was perfect for someone who wants something on the lighter side. The raspberry tart with the creamy custard was spot on with the contrast of the sweet custard and sour raspberries. However, the highlight dessert for me was the saffron Dulce de Leche; it was legendary.

Talking to the friendly staff working there, I had the chance to meet the talents behind the food and operation. Assuming that this international restaurant would have foreigners in the higher management, I was surprised to see that they were all Jordanian, from the operational front of house to the kitchen and back of the house. That itself was a breath of fresh air and a milestone for the food and beverage industry in Jordan.
The details were well thought of throughout the journey.
Chef Hala Jbour, the talented pastry chef at L’ETO Amman, briefed me on the dessert menu that changes continuously and told me that the dessert display is made on daily basis. She said the quality of food items is all up to international standards of the chain and that she pays attention to the tiniest details in every single pastry item that makes its way to the display counter.



The overall experience was different from that in restaurants I would usually go to for a breakfast or brunch experience. The details were well thought of throughout the journey. The value for money was met by the quality and quantity of items ordered and the amiable service. Even though the Boulevard can be a hassle when it comes to parking, I will go back for another bite of the saffron cake and that club sandwich.


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