An inspired story
Established in 2024, the MAJöRA Wine & Cocktails dining experience represents the vision of three friends with distinct expertise in food, drink and hospitality. The name MAJöRA derives from Latin, translating as ‘toward greater things.’ It also combines the names of the partners – Mario Jr. (Appiani), Jonas (Low) and Raed (Khoury) – reflecting their personalities and roots, with the trio of friends hailing from Italy, Hawaii and Jordan respectively.
As expected, the food at MAJöRA is a culturally diverse, refined blend of seasonal ingredients, while beverages draw inspiration from emotions and memories. Service is driven by experience and passion, enhancing the guest experience with each interaction. Recommended dishes include the popular Tuna Poke, Hash Brown, Bone Marrow and Japanese Fried Chicken. For drinks, the Eden, Spicy Pineapple Margarita and Truffle Negroni stand out, alongside an extensive selection of wines from around the world.
Varied talents, a collective vision
MAJöRA was created through the vision and passion of the three business partners, with each bringing their own individual expertise in food and beverage. Appiani’s strength lies in his extensive wine knowledge and ability to host wine-themed nights, tastings and food pairings. Recently, he has expanded into mixology, working behind the bar and further refining his craft. Born and raised in Hawaii, Low developed his passion and creativity working in restaurants worldwide, including time spent at several Michelin-starred venues. Khoury, meanwhile, holds a degree in hospitality, with expertise in food and daily restaurant operations, honed through extensive experience gained in various bar and restaurant consultancies.
Brimming with distinctive features
Walking through the blue-gate entrance, customers will immediately notice the cozy and intimate feel that is a hallmark of MAJöRA. Visitors will find a welcoming and relaxing space that’s ideal for friends and family to sit and talk with each other.
The cocktail, drinks and wine selections are specially selected for their exotic and complex notes, while the food dishes combine the flavors of the world in one bite. Menus are changed with the seasons, when fresh, new ideas and ingredients are incorporated into dishes. What really sets MAJöRA apart, however, is the fact that the owners are always on hand, working to maintain an authentic family atmosphere from the top down among partners, staff and customers, ensuring friendly smiles all round.
Incorporating local Jordanian culture
The team have taken several steps to ensure that local Jordanian culture is seamlessly incorporated into MAJöRA’s dining experience. Firstly, the menu takes the form of a family-style shared format that reflects Arabic traditions like cold and hot mezzas, allowing guests to enjoy an array of small dishes and bold flavors. The aim is to generate a fun, interactive experience for guests as they order their various dishes, while sharing stories and connecting with loved ones. The team also embrace local and seasonal ingredients, both in the food and cocktails available, which enhance the menus and giving the offerings a creative twist. The offerings undergo subtle changes four times a year, based on the season’s best produce, including innovative options. One example is a unique crème brûlée, in which the team have creatively incorporated the beloved Jordanian herb zaatar. Most importantly, MAJöRA embodies Jordanian hospitality through exceptional service, welcoming guests as they arrive. The friendly and knowledgeable team set out to ensure that everyone fully experiences the venue’s warmth and charm.
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About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
