Kouzina Niata brings things back to basics both in format and intent. Opened in 2022 by partners with roots on the same stretch of Saint-Viateur, the counter-style spot draws a direct line between Mile End and Niata, a village in the Peloponnese that gives the place its name. There are no tables, just a bright, pared-down space where everything is made for takeaway or eaten standing up.

The food leans heavily into family recipes: moussaka, pastitsio, slow-braised dishes, and a steady rotation of sides, but the phyllo pies are the anchor. Rolled by hand using organic flour, they range from spinach and feta to more local riffs like smoked meat with potatoes and mustard.