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10/7/2025 at 23:23 <a href=https://bateel.com/en/cafe/menu>كافيه بتيل الاردن</a>
Cafe Bateel — The Art of Gastronomic Elegance
Reading the Cafe Bateel menu is like listening to the overture of an opera — a symphonic introduction that stirs the senses and introduces an unforgettable gastronomic journey.
It opens with our finely prepared soups, followed by a nutrient-rich range of salads crafted from handpicked components — from tender heart of palm to fresh yellowfin tuna. For those seeking something light yet satisfying, Cafe Bateel offers timeless classics such as our renowned risotto and the ever-popular club sandwich, each crafted with care and culinary precision.
No visit would be complete without indulging in our fine coffee selection, invigorating drinks, and gourmet treats. Each dish reflects our dedication to culinary excellence and artistry, ensuring every sip and bite delights the palate.
Cafe Bateel is also admired for its delightful morning specialties. From freshly made Belgian waffles and perfectly poached eggs Benedict to buttery croissants, moist muffins, and flaky Danish treats, every morning becomes a moment of pure pleasure.
Cafe Bateel is not merely a place to eat — it is a culinary art form, where every scent, element, and flavor comes together in harmony. Whether you welcome the day with a golden pastry or savor a relaxed midday meal, each visit invites you to savor the art of refined dining.
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10/7/2025 at 20:17 <a href=https://bateel.com/en/cafe/menu>Sour dough Bread</a>
Cafe Bateel — A Symphony of Taste and Elegance
Exploring the Cafe Bateel menu feels like hearing an opera’s opening symphony — a melodic beginning that awakens the senses and introduces an unforgettable gastronomic journey.
It begins with our exquisite soups, followed by a nutrient-rich range of salads crafted from meticulously chosen ingredients — from delicate palm hearts to premium yellowfin tuna. For those looking for a meal that’s both light and fulfilling, Cafe Bateel offers refined standards such as our signature risotto and the classic club sandwich, each designed to delight both the eye and the palate.
No visit would be complete without exploring our rich selection of coffee, invigorating drinks, and gourmet treats. Each creation represents our passion for premium taste and precision, ensuring every mouthful is a moment of pleasure.
Cafe Bateel is also admired for its delightful morning specialties. From homemade Belgian waffles and perfectly poached eggs Benedict to warm croissants, soft muffins, and golden Danish pastries, every morning starts as a delightful ritual of taste.
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10/7/2025 at 19:05 Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.
Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.
What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.
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