Les Saveurs d’Alberto, African cuisine in Paris: site by Dineora

Neighborhood African cooking in Pont-de-Flandre

Les Saveurs d’Alberto is an African restaurant in Paris's nineteenth arrondissement, in the Pont-de-Flandre neighborhood. The menu fits into a single section, “À la carte”, and thirteen dishes: thiep served with its vegetables, spinach, cabbage and carrot; mafé with chicken or meat, simmered in a peanut sauce; attiéké, cassava semolina, with chicken or meat; alloco plain or with chicken; tilapia, served with your choice of tchiep, attiéké or alloco.

Around these classics, the kitchen does chicken in several ways: as a fricassee covered in a caramelized onion sauce, with honey and mango, as an onion compote with mustard and lemon, or with curry and mushrooms. The logo sums up the spirit of the place: a black cooking pot on three feet, from which a wisp of steam rises topped with a green leaf. A cuisine of simmered dishes and sauces, meant to be shared.

Panel “Tout commence par la banane plantain.”: a plantain on a wooden table next to a plate of alloco and chicken

The challenge: make people want dishes they do not always know

Thiep, attiéké, alloco, tchiep: for some visitors, these names call for an explanation. The restaurant's menu gives it itself, dish by dish, specifying that attiéké is a cassava semolina or that alloco is made of fried plantains. The goal was to extend this gesture across the whole website: show the plates up close, say in one sentence how they are prepared, and let the visitor choose without hesitation.

The second goal is practical. The menu is short and ordered for takeaway: this path had to stay obvious on every screen. A single button, “Commander”, therefore stays at the top right throughout the visit, on a phone as on a computer.

Art direction board for the Les Saveurs d'Alberto website

An art direction between the dining room and the fabric

The home page opens on a deep forest green, cream headings and golden overlines. Behind, a dining room with glass tables and aniseed-green napkins, where the restaurant's dishes are displayed in golden frames set on pedestals of dark stone and beige stone, as in a gallery. The other scenes move to the warm light of the end of the day: a plantain on a wooden table, a plate of alloco and chicken on a terrace, then a plate ringed with a ribbon of green glass in front of a counter of filled trays.

The main headings are set in an elegant, high-contrast serif typeface, with overlines in spaced capitals. The Commander button is painted like a wooden cartouche covered in orange, red, green and black geometric patterns, framed by two medallions shaped like the silhouette of Africa: a button that belongs to the world of the restaurant rather than to that of software.

A home page that moves like a film, from the frame to the plate

On a computer, the home page is a film that moves forward as you scroll. It begins with the logo and an opening line, “Venez avec appétit.”, followed by a simple promise: from thiep to chicken mafé, the dishes the house loves to share. Each turn of the mouse wheel moves the eye along the golden frames, up to the one that shows the storefront and its blue sign for African specialties.

The story then narrows to a single dish. Under the title “Tout commence par la banane plantain.”, a still-green plantain waits on a wooden table, then gives way to the plate of alloco and chicken, golden in the setting sun. Further down, the section “À votre goût” asks “Qu’est-ce qui vous ferait plaisir ?” and offers, as you like, a tilapia or an attiéké with chicken. The texts speak in the first person plural, in the voice of the restaurant, and stay short to leave room for the plates.

Plate of alloco and chicken on a terrace table, in the evening light

The Les Saveurs d'Alberto ordering page on a laptop and a phone

An online menu for takeaway ordering

The ordering page changes the setting: a midnight-blue background covered with palm fronds and foliage in gold, red and orange, cowrie shells, terracotta vases and calabashes, with, along the edges, bowls of attiéké, slices of alloco and a grilled chicken leg. The menu is read on rolls of cream paper hung from wooden sticks carved with diamond shapes, under the title “À la carte” in blue capitals edged with gold.

Each dish has its visual, shown on a round plate, its name, its description and its price.
A medallion marked with a cross adds the dish to the basket.
A bar at the top of the screen reminds you of the current section while you read.

Customers build their order, send it from the basket, then come to collect it at the restaurant.

Ordering page of Les Saveurs d’Alberto on a computer: midnight-blue setting, golden palm fronds, cowrie shells and menu rolls

Menu of Les Saveurs d’Alberto on a phone: “À la carte” section and basket bar painted in midnight blue and gold

Les Saveurs d'Alberto's menu: a few dishes

Dishes as they appear on Les Saveurs d'Alberto's online menu, with the restaurant's own names, descriptions and prices.

À la carte
Plat au Poisson (Tilapia)
Plat servi avec du tchiep, de l'attiéké ou de l'alloco.
€19
À la carte
Thiep
Plat servi avec des légumes (épinards, chou, carotte).
€14.50
À la carte
Alloco Poulet
Bananes plantain frites (alloco) servies avec du poulet.
€14.50
À la carte
Poulet Miel et Mangue
Poulet accompagné de miel et de mangue, aux saveurs fruitées.
€14.50
À la carte
Poulet Compoté Oignon Moutarde et Citron
Poulet mijoté aux oignons, relevé de moutarde et de citron.
€14.50
À la carte
Fricassé de Poulet et Sauce Oignon Caramélisé
Morceaux de poulet mijotés en fricassée, nappés d’une sauce aux oignons caramélisés.
€14.50
À la carte
Attiéké Poulet
Attiéké (semoule de manioc) avec poulet.
€14.50
À la carte
Attiéké Viande
Attiéké (semoule de manioc), accompagné de viande.
€14.50
À la carte
Plat Poulet Curry Champignon
Morceaux de poulet cuisinés au curry, agrémentés de champignons.
€14.50
À la carte
Mafé Poulet
Poulet mijoté dans une sauce arachide onctueuse.
€14.50
À la carte
Mafé Viande
Viande mijotée dans une sauce arachide, spécialité ouest-africaine.
€15.50
À la carte
Cuisse de poulet
Cuisse de poulet, pilon et haut de cuisse.
€5

On a phone, the same house in vertical format

On a phone, the home page reorganizes vertically: the cooking-pot logo sits in the center, above “Venez avec appétit.”, surrounded by the framed dishes, and the Commander button stays at the top right. Further down, a cream-colored page announces “Fricassés, mafés et attiékés”, with small medallions of plates slipped in between the words.

The ordering page moves to a single column. Each dish keeps its visual, its name and its add button; its description unfolds from a small arrow, which lets the menu scroll by under one thumb. A basket bar painted in midnight blue and gold stays at the bottom of the screen, and a house-shaped button leads back to the home page.

The Les Saveurs d'Alberto website on a phone resting on a set table

A website prepared for neighborhood searches

The website answers the searches people actually make around Pont-de-Flandre: a restaurant in the nineteenth arrondissement, an African restaurant or African cuisine in Paris, a chicken mafé, a fricassee, an alloco with chicken or a fish dish. The page title, its description, its texts and its structured data present the restaurant, its neighborhood, its cooking and its dishes in the same words.

A detailed presentation page complements the home page, and the full menu can be read as text on the ordering page, dish by dish. No website can guarantee a position on Google: the work consists of providing search engines with accurate, well-structured information that is consistent from one page to the next.

Section “À votre goût”: title “Qu’est-ce qui vous ferait plaisir ?” and a plate ringed with a ribbon of green glass in front of a counter

A website for an African restaurant in Paris, in the nineteenth arrondissement: thiep, mafé and attiéké

A neighbourhood African restaurant is discovered through its dishes: thiep with its vegetables, chicken or meat mafé, attiéké, alloco, tilapia, honey and mango chicken. The website of an African cuisine restaurant in Paris has to explain what is on the plate to people who do not know it, fit onto a single menu of thirteen dishes, and let people order for collection around Pont-de-Flandre.

A neighbourhood canteen budget: far from an agency invoice, and the collection order stays whole, with no commission for a third party.
The online menu the same day: the name Les Saveurs d’Alberto is enough, and the thirteen dishes, with visuals and descriptions, appear within minutes.
Forest green, gilded frames and cowries: a gallery-like dining room, cream paper scrolls and calabashes painted for this address, never reused from another restaurant.
Visible, then retouched by the cook: the attiéké of the day, the price of a mafé or the evening hours change from his phone.
From the pot to the customer, nobody: every order reaches Alberto directly, with no agency or delivery platform stepping in.
From the nineteenth to Sydney: the software already works for tables in London, Rabat or Lausanne, in their language and currency.

For an African restaurant in the nineteenth arrondissement, a website that explains every dish puts the menu within reach of every curious eater.

Dineora in numbers: 0% commission on your orders · a website live in 5 minutes.

Learn more: Restaurant website builder · Online ordering system for restaurants · QR code menu for restaurants

The result: a showcase that smells of the cooking pot

The website of Les Saveurs d’Alberto does not merely line up dishes. It displays them as in a gallery, tells the story of alloco from the plantain onward, explains what you are about to eat and keeps a single button in view for takeaway ordering. That is what Dineora looks for in every website: a site true to the restaurant, with its menu and its orders.

The website in pictures

Screenshots of the live website, on a computer and on a phone.

Menu of Les Saveurs d’Alberto on a computer: tilapia, thiep, alloco with chicken and chicken with honey and mango on cream rolls

The opening film moves along the dish frames up to the restaurant's storefront

Chicken dishes from the Les Saveurs d’Alberto menu on a phone, with their add-to-basket buttons

Cream page on a phone: “Fricassés, mafés et attiékés”, with small medallions of plates between the words

Les Saveurs d'Alberto: practical information

Address: 12 Rue Adolphe Mille, 75019 Paris
See the address on Google Maps
Cuisine: African cuisine
Services: Online ordering for pickup
Menu sections: À la carte
The restaurant's website: dineora.io/saveurs-dalberto

Questions about this project

Who designed the website of Les Saveurs d’Alberto?

The website of Les Saveurs d’Alberto was designed by Dineora: art direction, home page as a scrolling film, online menu and takeaway ordering page.

Can you order takeaway online from Les Saveurs d’Alberto?

Yes. The Commander button, at the top of every screen, opens the menu: you add your dishes to the basket, then send the order to collect it at the restaurant.

What dishes are on the menu at Les Saveurs d’Alberto?

Thiep, mafé with chicken or meat, attiéké, alloco, tilapia, chicken fricassee with caramelized onions, chicken with honey and mango, or with curry and mushrooms.

How do you present little-known African dishes on a Paris restaurant’s website?

Each dish appears with its visual and a short description, thiep, mafé, attiéké or alloco, so that visitors understand what they are ordering. The owner adjusts it personally.

Can an African restaurant sell takeaway without an agency or commission?

Yes. The order goes through the restaurant’s own site and arrives directly there. Dineora takes no commission on these sales.