Babka

Hearty portions make Babka ideal for that late-morning hungover creep down Brunswick Street. Corn fritters means four colossal rounds, half an avocado, plus chilli jam, plus toast; and Turkish menemen means a massif of eggs scrambled with tomato, feta and mint on house-made focaccia. The space is squeezy, busy but friendly. There’s flowers on the white-marble bar and blackboard menus with Eastern European dishes such as borscht, blintzes bursting with sweet cottage cheese and sultanas, and savoury cabbage rolls stuffed with mushrooms and roasted buckwheat. Or you might choose a lamb-and-apricot pie from a rack alongside freshly baked breads.