La Capitale: Traditional french dining with a twist

left: La Capitale Restaurant inside the Four Seasons Hotel Amman. (Photo: Mario Appiani/JNews) right: La Capitale’s ‘Grilled octopus with purée de pomme de terre.’ (Photo: Mario Appiani/JNews)
AMMAN — La Capitale Restaurant is situated on the first floor of the Four Seasons Hotel Amman. As soon as you walk through the corridor towards the entrance of the restaurant, the lavender wall panels give you this fresh and vibrant ambiance. Immediately the host welcomed me and asked me if I had any seating preference, I opted for the terrace.اضافة اعلان

The interior decor is a mix of vintage, luxury, and modernity. The first element you notice is the stylish lighting that gives diners a warm atmosphere, and the antique wooden cabinets that perfectly blend with the contemporary black and white floor. The open space provides a full view of the restaurant and wherever you sit you can see the partially open kitchen and the chefs at work. The white marble tables and the wooden-leather armchairs, elegantly match the rest of the restaurant.

The menu offers a wide variety of dishes that suit all sorts of occasions with family, friends, or colleagues.  

As soon as I was seated, the waiter promptly mentioned the specials of the day, “Tomato soup” and “Grilled octopus with purée de pomme de terre”. The fact that surprised me, in a positive way, was that the waiter informed me of the unavailable items as well, which gave me a nice feeling of care for freshness and attention to detail. I must say that throughout the whole lunch the staff was constantly attentive, helpful, knowledgeable, and extremely professional. 

As a starter, I decided to go with one of the specials of the day — the grilled octopus. While waiting, the waiter brought delicious warm baguette-style bread on a wooden chopping-board with a side of salted butter. At the same time, the bartender approached my table with a welcome drink, which I later found was their signature drink, a “lavender infused cocktail”, which I must say, was an extremely well balanced and refreshing “aperitif”.

 After a few minutes, my appetizer was served. The octopus was grilled to perfection and tender on the inside and slightly crispy on the outside with mashed potatoes, a touch of sundried tomatoes, golden shallots, and the crispy thyme, all on a bed of grilled baby lettuce which was indeed a great marriage. 
For my main course, I ordered “Canard a l ’orange” which is duck breast with sweet potato purée. I believe this is one of the most challenging dishes to prepare as a chef, in terms of cooking. You must let the meat rest and pay special attention to serving timing. I am sure you are not surprised to read that the execution of this plate was exceptional. The duck was tender and not chewy at all, and the fresh orange of this dish was truly delightful. After I finished my meal, I had the pleasure of sitting with the Chef de Cuisine, Alain Regnault. I could immediately feel the passion, dedication, and love for what he does. Chef Alain has over 30 years of experience as a chef in Europe and the Middle East. He also revealed that he will soon introduce a summer menu, which will be an infusion of modern flavors and classic French dishes. 

Everything I ate at La Capitale was fresh and delicious. I can easily say that the chef uses the highest quality ingredients to produce dishes that are simply delightful. The restaurant also offers a wonderful drink menu (alcohol is available). I highly recommend this restaurant for the quality of food, service, and atmosphere.