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.
Sour cherry & Mastiha, El Dorado 3yr, Axia Mastiha, Greek Yoghurt, Sour Cherry on a marble countertop Bar at Krokodilos.
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.

What’s On

What's on
Four Hands Dinner at Krokodilos
Four Hands Dinner at Krokodilos

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.

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Estate Argyros — Assyrtiko and Volcanic Origins
Estate Argyros — Assyrtiko and Volcanic Origins

Join us at Krokodilos on the 5th of June to celebrate one of Santorini’s most renowned and historic wineries - Estate Argyros.

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Producer Of The Month - Douloufakis Winery
Producer Of The Month - Douloufakis Winery

May Producer of the Month – Douloufakis Winery, in partnership with Maltby & Greek. Douloufakis is a historic, family-run winery located in Dafnes, Crete, known for its exceptional work with indigenous grape varieties like Vidiano and Liatiko.

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ADVENTURES IN WINE

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

Bespoke cakes

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

CHEF’S TABLE

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

  • 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

12 am — 3 pm
5.30 pm — 10 pm

Saturday — Sunday

12 pm — 10 pm