Change may be inevitable but it’s the last thing we want in a restaurant we cherish. We were reminded of this a few months back when by chance we were taken out to dinner at Piperiá in the Neo Psychiko neighborhood by friends who live nearby. It had been five years since we last visited the place and we were very happy to find that little had changed in the interim. What a joy it was to find the same welcoming smiles and friendly young faces; excellent but not oversolicitous service; some items on the menu that we could never resist ordering; and some new tastes that rivaled the familiar treats.

When we first discovered this delightful ouzeri in Neo Psychiko last May, we were thrilled to have found a place that specialized in Politiki Kouzina – not the cooking up of politics but the cuisine of Constantinople, often called simply I Poli, or The City, by Greeks even today. Ironically, mutual friends had chosen it to fete a Turkish guest, a visitor from Istanbul, which seemed a culinary version of taking coals to Newcastle. But she pronounced the fare delicious, and smacked her lips over such shared dishes as Imam Baildi, dolmades and bourekakia made with phyllo.

Editor’s note: We’re celebrating another year of excellent backstreets eating by taking a look back at our favorite restaurants and dishes of 2015. In a country that can boast of very few authentic (if there can be said to be such a thing when it comes to cooking) Greek desserts, galaktoboureko remains quintessentially Greek. This semolina custard pie of cream between layers of thin phyllo doused in syrup remains a firm national favorite. Kosmikon is the undisputed king of Athenian galaktoboureko. An old-fashioned dessert shop operating since 1961, it now has five locations around Athens. The galaktoboureko here is done the traditional way, with butter from Thessaly in central Greece or Mytilene, homemade phyllo and – most importantly – no lemon or orange flavoring, just the traditional vanilla. The result is that rare thing when it comes to phyllo-based, syrup-drenched desserts: a wonderfully balanced concoction, sweet but not too sweet, with cream oozing from the sides, and the phyllo remaining thin and crisp. We recommend going to the two central locations in Agios Nikolaos and Agios Eleftherios for their charmingly retro atmosphere.