Tempting aromas waft from this canary-yellow-fronted delicatessen, opened by a Polish couple in 1946. Viennese apple strudel, borek (pasties) with warm goat's cheese, Yiddish sandwiches, plain or meaty latkes (fried potato cakes traditionally eaten at Hanukkah), and pirojki with cabbage, aubergine or spinach are some of the Eastern and Central European specialities baked by their grandson today.
Eat in on a couple of bar stools or take away.