Taverna 37 from Four Seasons Astir Palace Hotel Athens comes to La Capitale Brasserie for 11 days

AMMAN — Four Seasons Hotel Amman is announcing that Theodore Karinos, Head Chef of Taverna 37 at Four Seasons Astir Palace Hotel-Athens, is coming to La Capitale Brasserie from Monday January 30 until Thursday February 9, featuring a full menu of delights from his Mediterranean Brasserie, which includes shared mezzes and salads, fresh & raw seafood, grilled lamb, chicken souvlaki and traditional desserts.

Guests of La Capitale can look forward to experiencing colourful and contemporary interpretations of traditional Greek cuisine at the hands of Chef Karinos, who invests in the quality of raw ingredients and selects the finest produce from small, family-run farms, such as artichoke, fava beans, Greek cheese and wild greens.

Some of the dishes that guests can expect include Taramosalata with white “Tarama” egg roe and caviar; Seabass Carpaccio with lemon, herbs, chili, bottarga and extra virgin olive oil; Calamari Salad with chickpeas, crushed wheat, cumin, marinated calamari and fresh spinach; Grilled Octopus; Lamb Chops; and for dessert a delicious Galaktoboureko, a custard orange flavored cream, baked in the oven with traditional phyllo dough and syrup.

Rather than fuss over presentation, Chef Karinos focuses on respecting the products and flavour above all else.  He stated, “I look forward to visiting Amman and introducing the valued guests of La Capitale to my cuisine, which can be described as an elevated twist of traditional and all-time favorite Greek recipes.”

Over the last few years, La Capitale has collaborated with multiple restaurants at Four Seasons properties in the region for unique take-overs of the brasserie, which in the past have included Elena Restaurant from Four Seasons Hotel Buenos Aires and Butcher & Still from Four Seasons Hotel Abu Dhabi.