Best restaurants and what to eat
Jordan
Aqaba, Jordan’s Red Sea port, is known for seafood pulled from warm coastal waters and simply prepared to highlight freshness. Its food culture blends Bedouin Jordanian traditions with seaside grilling, spiced rice dishes, tangy salads, and sweets suited to a hot climate.
A prized Red Sea grouper, valued for its firm, moist flesh and clean, sweet flavor. In Aqaba it is often grilled or baked with minimal seasoning, letting the freshness of the catch shine alongside lemon and herbs.
A local sea bream favored for its delicate texture and lightly briny taste. It is especially good whole-grilled, with crisp skin and juicy flesh that pairs well with tahini, salad, or charred vegetables.
Red Sea mullet with a savory, mineral flavor and tender flakes. In coastal kitchens it is often fried or grilled and served with sharp lemon and a simple spice rub.
Aqabawi shrimp are appreciated for their sweetness and snappy bite, especially when cooked quickly over high heat. They are commonly skewered, grilled, or folded into rice and mezze plates.
Tender squid prepared with a light hand so it stays succulent rather than rubbery. In Aqaba it is often fried or grilled and served with garlic, lemon, and dipping sauces.
Seafood from the Gulf of Aqaba prized for its clean salinity and silky texture. It is usually served simply, letting the briny character stand out against citrus and herbs.
Jordan’s classic anise-flavored spirit, traditionally distilled and enjoyed diluted with water and ice until it turns milky. In Aqaba it is often sipped slowly with mezze and grilled seafood in social meals.
Jordanian wine, including bottles produced in the country’s newer viticultural areas and served along the coast. Dry red and crisp white styles are the most common pairings for grilled fish and seafood.
Lightly roasted Arabic coffee scented with cardamom and served in small cups. In Aqaba it remains a gesture of hospitality, offered to guests before or after a meal.
Mint tea brewed strong and served sweet, often as a cooling digestif after a heavy meal. Its herbal brightness suits the warm climate and seafood-rich table.
A tangy yogurt drink that is refreshing, lightly salty, and cooling in the heat. It is a familiar accompaniment to spiced foods and grilled dishes in southern Jordan.
Tamarind drink with a sweet-sour profile and deep brown color, served chilled for relief from the desert climate. It is especially popular in Jordanian street refreshment culture.
A signature coastal fish-and-rice dish built on caramelized onions, warm spices, and the essence of the catch. In Aqaba it is especially prized for its savory depth and fragrant rice, often served with tahini, salad, and lemon.
Whole grilled fish, typically fresh from the Red Sea and seasoned simply with salt, cumin, garlic, and lemon. The hallmark is pristine seafood flavor, crisp skin, and juicy flesh.
Lightly battered or flour-dusted fried fish served piping hot and golden. It is a casual Aqaba favorite, eaten with fries, salads, tahini, and plenty of lemon.
Grilled shrimp marinated with garlic, herbs, and citrus until sweet and smoky. The quick cooking keeps the meat tender and highlights the freshness of Aqaba’s seafood.
A tangy, sumac-forward fish dish with a vivid sour edge and aromatic spices. It reflects the Levantine love of bright, savory sauces and pairs beautifully with rice or flatbread.
A seafood variation of sayadiya that uses shrimp to perfume the rice with a sweet briny depth. The onions, spices, and stock create a rich, layered dish well suited to Aqaba’s portside table.
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