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Amman
Quick facts: Rough limestone terraces crown a high hill, where stacked ruins put Roman columns next to Byzantine mosaics and Bronze Age stones, and you can walk through layers of history. Archaeologists keep pulling up everyday pottery, carved capitals, and big stone fragments, so you get a vivid sense of how many different people lived and worked here.
Highlights: A massive marble hand, roughly 3 meters long, lies among the stones, hinting the original statue might have stood around 12 meters tall and making the scale feel uncanny. Climb to the highest terrace at golden hour, and warm stone underfoot, the hollow echo from ancient cisterns, and panoramic views across ochre rooftops make the past feel astonishingly close.


Amman
Quick facts: Massive stone tiers rise steeply, giving a cinematic sweep over the surrounding hills and acoustics so sharp a whisper on stage can reach the top rows. Around 6,000 people once fit the semicircular arena, and the limestone seats hold warmth from daytime sun, making morning visits pleasantly tactile.
Highlights: Climb to the highest tier at golden hour and watch the pale stone turn pink, the air filling with the faint scent of sun-warmed rock and distant city spices. Old-time guides love to demonstrate how an unamplified voice projects to every one of the roughly 6,000 seats, a surprising acoustic trick of curved masonry and precise angles.
The best way to experience a city with a local tour guide.
Tip: We strongly recommend a free walking tour on your first day to get to know the city with a local guide. They usually cover all main attractions and you can ask for personal recommendations based on your interests for the next days. Book early as spaces fill up fast!

Kunafeh is eaten hot so the sweet cheese melts into long, stringy ribbons when served, and in Jordan it is a celebratory dessert often sprinkled with crushed pistachios.

Baklava layers flaky filo with syrup and chopped nuts, and in Jordan it is a festival favorite that often uses orange blossom or rose water for a fragrant twist.

Basbousa is a semolina cake soaked in syrup, and its tender, grainy texture makes it a Ramadan and celebration staple across Jordanian homes.

Mansaf is Jordan’s national dish, lamb simmered in jameed, a fermented yogurt, and served communally over rice and flatbread to signal honor and hospitality.

Falafel are crunchy chickpea patties that became a beloved street breakfast in Jordan, and they are traditionally eaten tucked into warm bread with pickles and tahini.

Hummus is a creamy chickpea dip that doubles as food and social glue in Jordan, it is always served with olive oil and fresh bread for scooping.

Arabic coffee in Jordan is lightly roasted and often spiced with cardamom, it is poured in tiny cups as a ritual of welcome and respect.

Tea with mint is a ubiquitous gesture of hospitality in Jordan, it is usually served sweet and hot to greet guests and to wind down conversations.

Ayran is a frothy, salted yogurt drink that refreshes the palate and pairs especially well with rich Jordanian dishes, it is both simple and incredibly cooling.
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