Four Hands Dinner at Krokodilos
Four Hands Dinner at Krokodilos
WHEN
Monday, June 9th
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5.30 pm - 10 pm
—
£110 per person
Welcome drink on arrival
Join us for an exclusive evening at Krokodilos as we celebrate the rich flavours of Greece. For one night only, Chef de Cuisine Nikos Liokas of the iconic GB Roof Garden at the Hotel Grande Bretagne in Athens joins our Head Chef Angelos Togias for a Four Hands Dinner unlike any other.
United by their shared heritage, the two chefs will each present a five-course tasting menu, offering a rare opportunity to experience their distinctive styles side by side in one unforgettable meal.
About Chef Nikos Liokas
Originally from Athens and London-trained, Chef Nikos Liokas has honed his craft at acclaimed restaurants including Fera at Claridge’s, Davies and Brook by Daniel Humm, and Hide. Now leading the kitchen at GB Roof Garden, his cuisine blends Mediterranean roots with modern flair—highlighting seasonal, organic ingredients and inventive combinations inspired by Greek hospitality.
Terms & Conditions
• Minimum booking: 2 guests
• We will only have two seatings available 5.30 pm and 8pm
and we kindly ask our guests to arrive on time.
• 48-hour cancellation policy applies.
For this event we ask our guests for a 48 hour cancellation notice. Late cancellation will result in £50 cancellation fee per person
or contact us via info@krokodilos.co.uk / 0208 191 2783
NIKOS LIOKAS
Chef de Cuisine of GB Roof Garden Restaurant
Nikos Liokas is the Chef de Cuisine of the iconic GB Roof Garden restaurant at the Hotel Grande Bretagne. Talented, creative and passionate, he has worked his way up in an impressive path in the world of fine dining.
He began his culinary education in Athens and soon moved on to work at top restaurants in London, including Fera at Claridge’s, Davies and Brook by Daniel Humm and Hide. His international experience provided him with a solid foundation and a broad perspective, enhancing his passion for gastronomy.
Influenced by Mediterranean cuisine and inspired by organic, locally sourced ingredients from small Greek producers, Nikos Liokas has designed a “fine comfort” menu for GB Roof Garden Restaurant. His dishes stand out for their nostalgic flavors and imaginative combinations that beautifully connect gastronomy with modern Greek hospitality.
Core elements of his culinary philosophy include respect for seasonal ingredients, a continuous motivation for evolution and the exploration of international culinary trends that enhance the dining experience without compromising authenticity.
Krokodilos Head Chef Angelos Togias
