This pioneering farm-to-table restaurant makes a welcome and youthful addition to Amman’s dining scene—literally, as one of the chefs is 22. The organic vegetarian fare includes lemony lentil soup, braised tomato and eggplant, and taboon (flatbread) covered in cheese, parsley, and za’atar. Shams El Balad also carries organic produce, including free-range eggs, leafy greens, plump red radishes, and fragrant citrus. Yemini coffee and handcrafted tea blends round out the menu. The café offers loft-style indoor seating (with a coworking and exhibition space), plus an outdoor patio often used to host events.