Revani and Tsoureki may sound like Greek islands, but they’re actually sweet Hellenic desserts you can now find in a somewhat uptight neighborhood that doesn’t typically allow itself to indulge in foodie pleasures. The man tempting local residents? One Nikolas Koulepis (ex-Bouchéry and Notos), who is clogging arteries with his uncompromising Greek pastries and viennoiseries: delicate braided brioche flavored with orange, cardamom, mahlepi (black cherry spice) or mastiha (an anise-flavored liqueur); a small jar of angel hair imbibed in spiced syrup, topped with whipped cream and pistachios; sunny galaktoboureko that stacks up filo dough, milk cream, semolina and citrus syrup… All of which is made just a stone’s throw away, in the shared workshop with his eatery Pitasserie. // Rosa Poulsard

The hidden gem: The portokalopita, a delicate semolina and spiced orange cake, drunker than your uncle at Christmas (€4.50 a glass).