With tables sprawling towards the Morosini Fountain, this is a great place to sample bougatsa (creamy semolina pudding wrapped in a pastry envelope and sprinkled with cinnamon and sugar). The less-sweet version is made with myzithra (sheep’s-milk cheese).
They're traditionally eaten for breakfast but, quite frankly, taste good any time of day. If you can't decide whether to go sweet or savoury, ask for a combination of the two.