Coffee is a big deal here. The frappe is made with a specific kind of Nescafe instant coffee (it’s spray-dried, not freeze-dried) imported from Greece. It’s mixed with cold water, then whizzed in a milkshake maker. The foam liquid then has ice, water and a dash of milk added to it. A freddo is a long espresso shot served on ice. For a “freddo cappuccino” evaporated milk is added and it’s topped with cinnamon.
Diaspora also serves familiar espresso beverages, made using a white and timber Modbar machine – one of the most capable (and expensive) pieces of coffee equipment available.
For breakfast there’s a buttermilk pancake with halva ice-cream, baked eggs with gigantes (white bean) puree, and compressed watermelon with Greek yoghurt sorbet and lemon verbena. Or opt for eggs on toast with sides such as loukaniko (pork sausage), saganaki (fried cheese) or even a lamb cutlet. Avocado is (courageously) absent.
For lunch there’s a vegetarian take on keftedes (meat balls) with asparagus, snow peas, hazelnut and yoghurt, grilled sardines with squished grapes, and more.
The fridge holds hulking slabs of oven-baked dishes and fresh salads – for dine-in or to take away – as well as delicate pastries and biscuits. Expect Greek staples such as spanakopita, mousakka and pastitsio (a baked pasta dish). Everything is made in house.
The colour palette is mainly red brick, cement and marble, save for a preserved moss wall made in Denmark.