Amman, Jordan

By Paul Bryers

We met our AMA guide for the next four days, an unusually tall Jordanian who attributes his height to his mother, a Bedouin.

Today has been a leisurely day, which is welcome, as tomorrow will mark the beginning of a busy schedule with AMA that will last until October 24.

I have been chatting with St Regis staff, and they have shared that the Jordan tourism sector has been severely impacted by the Israeli-Palestinian conflict.

Fortunately, today’s news suggests that the worst of the conflict may be over.

Prior to the war, tourism accounted for approximately 15% of Jordan’s GDP.

However, due to the conflict, the number of US and European tourists has declined by about 65%, and hotels are currently only about 30% full.

While the situation in Gaza has clearly been far, far, far worse than here, it is still disheartening to see the Jordanian tourist industry so adversely affected.

Approximately 30 hotels have closed, resulting in the loss of thousands of jobs.

Reflecting this downturn, there are only seven AMA travelers participating in this Add-on Jordan Land Tour.

We will join the bulk of the group, consisting of, I guess, around 100 individuals, in Cairo on October 13.

For dinner, I visited the St Regis’ Tamara Restaurant, which serves authentic Middle Eastern cuisine.

My server was extremely helpful in assisting me with my menu selections, and I simply requested that he choose traditional Jordanian dishes.

My pre-dinner cocktail consisted of a Raki Julep, comprising Raki, Triple sec, Lemon Juice, Cranberry Juice, and Mint.

For dinner, I was served Hummus Beiruti, consisting of chickpeas puree, chopped parsley, mint, pickles, and olive oil.

This was followed by Tabbouleh, a dish made from chopped parsley, vegetables, bulgur, molasses, lemon, and olive oil.

The main course was Lamb Mansaf, featuring local lamb, Jameed yogurt, turmeric rice, nuts, and parsley.

This meal was paired with a Jordan River Shiraz, characterized by earthy, beet-like flavors and hints of melon.

Despite feeling satiated, the staff continued to present additional dishes, including spicy olives and roasted nuts.