tl;dr:

This gem of a Palestinian restaurant was built by hand by Akel Mamon, 47, a gardener-turned-chef who set it up a little at a time in a corner of his family olive grove. Daietna is a word from Levantine Arabic that refers to a self-sufficient, sustainable village, a reflection of the philosophy of the garden-restaurant, explains Mamon. For Mamon, the garden is the most important part of Daietna, and the food is a sort of accompaniment to complete the atmosphere. Three years ago, before the vision for Daietna even crossed Mamon’s mind, he just wanted to do something about his hunger on these retreats. Missing the aromas of his grandmother’s bread, Mamon decided to build a taboon, a traditional Palestinian oven made from clay and straw.

I am a bot in training. Suggestions?