The text reads 'KROKODILOS' using a stylized font with Greek-like letters.

Our family recipes and authentic Greek ingredients capture the soul of Mediterranean dining.

A table setting with various seafood dishes and a bottle of red wine. Dishes include pasta with scampi, grilled calamari, a mixed seafood dish, and a ceviche. There are wine glasses, pepper mills, and folded napkins with cutlery.
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Sour cherry & Mastiha, El Dorado 3yr, Axia Mastiha, Greek Yoghurt, Sour Cherry on a marble countertop Bar at Krokodilos.
Green sauce being poured over a mound of mixed greens and herbs in a white bowl, on a wooden surface.
Angelos Togias, our Head Chef at Krokodilos in Kensington. With deep roots in Greek traditions and a modern twist, his cooking celebrates bold flavours and seasonal ingredients from the Mediterranean.

meet the chef

Chef Angelos Togias brings his Greek culinary heritage to life with a menu spanning from Athens to Crete, from Crete to Epirus in the north, always following the natural rhythms of Greek seasons.

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What’s On

What's on
Evening with Ktima Biblia Chora
Evening with Ktima Biblia Chora

Join us on Thursday, November 6th, from 5:30–10:00pm for a special evening with Marina Stamos. Ktima Biblia Chora is one of the country’s most celebrated wineries, founded by the legendary Vangelis Gerovassiliou and Vassilis Tsaktsarlis.

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Evening with Gaia Winery
Evening with Gaia Winery

Join us on Wednesday, July 9th, from 5:30–9:00pm for a special evening with Leto Paraskevopoulou, Head of Production at Gaia Wines. Gaia is celebrated for its expressive, terroir-driven wines that reflect the distinct character of Santorini and Nemea.

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Evening with Domaine Zafeirakis Winery
Evening with Domaine Zafeirakis Winery

Join us on Thursday 3rd July for a special evening with Christos Zafeirakis, winemaker and founder of Domaine Zafeirakis, based in Tyrnavos, Thessaly. 

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ADVENTURES IN WINE

Our wine list highlights the incredible diversity of Greek wine-making.

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Bespoke cakes

Our artisanal cakes are lovingly hand-crafted from scratch using the finest ingredients.

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CHEF’S TABLE

Chef's table showcases bespoke dishes by Angelos Togias, inspired by specialities from his family recipes.

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  • Close-up of brown pears with textured skin, reflecting on a glass surface.

  • Waiter pouring citrus cream over stone bass with a delicate blood orange reduction, and a refreshing fennel and red onion salad.

  • Close-up of burning charcoal and flames in a fireplace

  • A table setting featuring Slow-cooked octopus in an aromatic broth, served with a 'Greek-style' vierge emulsion. Nearby plates include seafood dishes, accompanied by a glass of white wine.

  • Slow-cooked octopus in an aromatic broth, served with a 'Greek-style' vierge emulsion.

  • Plated dish with sliced fish and green herbs in a creamy yellow sauce.

  • Gourmet plate with meatballs, creamy sauce, fresh herbs, served on a white plate with a decorative paper on a wooden table.

Restaurant table setting with plates, napkins, forks, wine glasses, and a Olive Oil labeled "KROKODILOS."

opening hours

Monday — Friday

5.30 pm — 10 pm

Saturday — Sunday

12 pm — 10 pm

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