Room 312 · In-room dining

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

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

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.

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

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

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

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

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

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.

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

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

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

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.

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