The Dead Sea region, being a part of Jordan, shares much of its food history with the broader culinary history of the Levant. Jordanian cuisine has been influenced by various cultures - from the Bedouins, who favored simple, hearty meals such as stews and grilled meats, to the Ottomans, who introduced a variety of dishes and ingredients to the region, including spices and sweets like baklava. The food in this area often features a combination of flavors with fresh ingredients such as olives, lemons, and herbs. Traditional cooking methods include grilling over open flames, slow-cooking in earthenware pots, and baking in stone ovens.
Please note that available dishes may vary and it is advisable for diners to check whether the dishes are suitable for their dietary requirements. Always confirm with the restaurant regarding the availability of vegetarian options or specific non-meat dishes that you might be looking for.