Episodes

Afternoon tea here is an Abu Dhabi habit rather than a hotel amenity.

Finger sandwiches, scones, small gateaux and whatever the pastry chef has made that morning, taken under the gold of the dome. It is worth booking and it is worth dressing for.

The rare teas are kept apart on a short list of their own: a gyokuro from Shizuoka, ceremonial matcha from Yame, an 18-year vintage raw pu'er from Yunnan, a mandarin tea from Guangxi, and an oolong grown in New Zealand.

The deli is the counter that does actual meals — sandwiches, a few mains, a section of regional cooking. The soft serve next to it is made with camel milk, and the gelato is Sicilian pistachio, Piedmont hazelnut and chocolate.

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