In the Western world, the concept of a restaurant as a public venue where waiting staff serve patrons food from a fixed menu is a relatively recent one, dating from France in the late 18th century.

Translated to "surprise spiced wine," Conditum Paradoxum was one of ancient Rome's most popular wine drinks, transformed with the aromas and flavors of mastic, honey, saffron, pepper, and dates. In the Levant of the 4th-century CE, a simplified version was made with just wine, honey and peppercorns.