In-room dining

Breakfast brought up on a brass tray: msemen and honey, matlouâ, jben and olives, eggs the way you like them, an almond croissant, dates, fruit, fresh orange juice and coffee.

For a late arrival or a midnight hunger: a bowl of chorba frik, two bourek, matlouâ and jben, dates, fruit and a louiza infusion with honey.

Also at night

The square, flaky griddle bread, folded and folded again and crisped to order; butter melts into it and mountain honey runs over.

The thousand-hole pancake, cooked on one side only so that it drinks everything in: a warm bath of honey and melted butter.

Peppers and tomatoes cooked down slowly in olive oil and paprika, two eggs poached in the pan, grilled merguez: it arrives bubbling, with matlouâ bread to mop it up.

The chef’s signature

Leavened semolina bread baked on the clay tajine and still warm; fresh jben, Kabylie olives and a saucer of oil for dipping.

Also at night

Peppers and tomatoes charred over high flame, peeled and chopped by knife with garlic and olive oil; a little tuna, a boiled egg, olives. The smoky taste of every summer.

The bourek of every Algiers table: minced meat with onion and parsley, an egg melting into the filling, a golden, crackling dioul leaf.

Also at night

The red soup of cracked green wheat, lamb, coriander and celery; a squeeze of lemon, and it is the smell of every home at the hour of iftar.

Also at night

Slices of Mitidja oranges, wrinkled black olives, a sweet onion, cumin and cinnamon, a few drops of orange blossom: sweet and salt answering each other.

Beef meatballs with parsley and cumin, simmered in a garlicky tomato sauce, an egg setting at the last moment. There will be mopping up.

The Algiers dish above all others: meatballs perfumed with a generous dose of garlic, with lamb and chickpeas in a red paprika sauce. Nobody leaves it indifferent.

Half a farm chicken roasted golden, a sauce of saffron, preserved lemon and green olives, and potatoes that have soaked up every drop.

Couscous without meat or butter, rolled in olive oil: squash, broad beans, artichoke, chickpeas and raisins in a ras-el-hanout broth.

Three golden cigars to share as the evening starts: jben and melted cheese, tuna and egg with parsley, courgette and potato with cumin.

Also at night

The neighbourhood pâtisserie’s upturned custard, trembling, scented with vanilla and orange blossom, in its amber caramel.

Also at night

This morning’s market fruit cut by hand, orange juice, a few drops of honey and orange blossom, mint from the garden.

Also at night

The queen of Algiers celebration tables: a thin crown of smen pastry pinched by hand, filled with orange-blossom almonds and glazed in honey. It stands like a flower.

The chef’s signature

The semolina diamond rich with smen, filled with cinnamon date paste, fried and dipped in honey. Crisp, melting, sticky on the fingers.

Also at night

The « almond heart » of Ramadan nights: a semolina cake baked slowly with an almond centre, soaked in orange-blossom honey syrup until it melts.

Also at night

Yesterday’s all-butter croissant, soaked in orange-blossom syrup, filled with almond cream and baked again. Breakfast for the happily idle.

An almond shortcrust, a Mitidja lemon curd as sharp as it should be, softened by a breath of orange blossom.

The classic of the downtown Algiers pâtisseries, remade every day: caramelised puff pastry, vanilla-pod pastry cream, a marbled glaze.

A butter biscuit, a Deglet Nour date cream, a dark-chocolate mousse and a mirror glaze: the South and fine pastry in one slice.

Gunpowder green tea brewed with a fistful of fresh mint, poured from height so it foams in the cut glass, pine nuts floating on top, as in the South.

Also at nightThe chef’s signature

Lemon verbena leaves dried in the shade, a sprig of wild thyme, a spoon of honey: the soothing infusion that ends a meal.

Also at night

The lemonade of Algiers summers, made every morning: pressed lemons, lime, mint and a few drops of orange blossom that make it unforgettable.

Also at night

A tall glass of Mitidja oranges pressed to order, pulp and all.

A specialty coffee roasted in Algiers, pulled short and tight, served with a date.

Also at night

The double coffee softened with frothed milk — the terrace coffee of the morning.