La Capitale goes (deliciously) Greek

La Capitale goes (deliciously) Greek
(Photos: Zeid Odeh/Jordan News)
The clientele base in Amman is one of the most challenging customers out there to maintain and keep satisfied, trust me on this one. But, La Capitale Brasserie at Four Seasons Amman manages to do just that. اضافة اعلان

This time, their continuous effort into creating memorable experiences aside from their usual was by exploring different cuisines and collaborating with different chefs from around the world.

Even though I dined at La Capitale a few times before with their usual menu, and once for their Parisian menu, this time I was exploring their Greek side.

Athens take overTaverna 37 from Four Seasons Astir Palace Hotel in Athens took over La Capitale — giving Chef Theodore Karisnos the reigns to present a Mediterranean twist to the French restaurant. 

When speaking of Greek cuisine, one must first to think of staples of Greece; olives, feta, tomatoes, eggplant, and seafood. The food is generally simple and straight to the point, with family style is usually the way to go while dining.

And like family it was! I expected to share this lunch with a colleague, yet to my surprise, both of us were sharing this experience with group of people that we had met for the first time.

I hoped her social skills were better than mine because my first impressions when meeting others a hit or miss, which is proven by me having to change barbers multiple times throughout my life.

AppetizersThe dining experience at La Capitale is nothing short of memorable. From the ambiance and décor that holds a special place in my heart, to the impeccable cuisine that has secured its place as top dining destinations.

Although La Capitale is located inside a hotel, which I am not usually attached to, it has managed to become a journey for the senses, one cuisine at a time.

The meal began with a variety of appetizers, each presented with an eye for detail, and offering a sensory treat to my palate — given I did not have a menu to see what is being served.

The bread selection, including a homemade pita-style bread and a sourdough loaf, was a warm and delicious accompaniment to the other offerings. My personal favorite was the warm pita bread, reminiscent of the childhood treat of snacking on warm bread fresh from the bakery.

The shared plates, similar to mezza, were a highlight of the meal.

The Melitzanosalata, an eggplant dip similar to baba ghanoush, was given a smoky twist, with the addition of a creamy cheese on top that balanced the flavors perfectly. The Skordalia, a garlic mashed potato dish, was elevated with the addition of sweet beetroot on top, giving the dish a unique twist.

All in all, the appetizers were light and flavorful, leaving me eager for the main course.

Applause-worthy orzoNext, we were presented with a dish of crayfish and orzo. As a fun fact, orzo is actually a type of pasta, not rice. Many diners tend to confuse the two.
Although La Capitale is located inside a hotel, which I am not usually attached to, it has managed to become a journey for the senses, one cuisine at a time.
This dish was characterized by its lightness, but with a bold and distinct flavor. The bisque-flavored orzo was pleasantly tart, and it was hands down the finest seafood orzo I have ever tasted. Even those who were hesitant to try seafood were enticed to take a bite, judging by the reactions of everyone at the table.

Our next course was the Kolokithokeftedes, also known as zucchini fritters. These golden-brown and crispy fritters were expertly seasoned, and served with a side of yogurt sauce similar to tzatziki. This dish was a great option for sharing.

On a personal note, I find zucchini to be a bit bland as an ingredient. I would have appreciated a sour component to be added, to provide an extra layer of flavor to the fritters.

The next seafood dish was grouper with artichoke puree. Grouper is known for its dense flesh, which is flaky and has a different texture compared to other seafood such as sea bass, sea bream, or salmon.

The dish was well-balanced with the puree served on the side, and the grouper was cooked to perfection.

The octopus dish was a point of skepticism for me. Octopus can be quite challenging to prepare and tenderize, but it is often paired with sour flavors. In this case, it was served with a side of white beans, which was an interesting and surprisingly successful combination of flavors.

Finally, the chicken dish was a testament to the beauty of simplicity. The thyme sauce was perfectly seasoned and poured over the tender and juicy chicken. The crispy potatoes added a rustic touch to the dish, which was executed with immaculate precision.

DessertAnd now, onto the most awaited course, dessert.

We were served with Mosaiko, Galaktoboureko, and Karidopita.

The Mosaiko, similar to the local "lazy cake," was a decadent combination of a thick chocolate ganache and biscuits rolled into a cylinder shape and sliced. The dish was then drizzled with rich chocolate sauce by the chef, making it a sumptuous and indulgent treat.

Despite its richness, it was a pure delight to the taste buds. And as they say, dessert goes straight to the heart, so I did not mind the fullness of this dish at all.

The Galaktoboureko, a chilled dessert with an orange custard topped with phyllo dough, was an interesting experience. I had expected it to be served warm, but its coldness was a unique twist. While it was not to my personal taste, this is merely a matter of preference.

The Karidopita, a walnut cake, was accompanied by a Mistika ice cream. This dessert reminded me of the cakes commonly enjoyed during the Christmas season here in Amman. The harmonious blend of flavorful spices, gentle sweetness, and airiness of the sponge cake made it the perfect conclusion to this culinary journey.

All in all, La Capitale never ceases to surprise me with its innovative concepts and cuisine, consistently delivering the highest standard of service and execution. I am truly hooked and eagerly anticipate my next visit.

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