Krokodilos in High Street Kensington to host four hands dinner with chef Nikos Liokas

New Modern Greek restaurant Krokodilos will host an exclusive four-hands dinner on Monday, the 9^th of June, that will see Head Chef Angelos Togias joining forces with Nikos Liokas, Head Chef at GB Roof Garden at the Hotel Grande Bretagne in Athens. 

The dinner will feature a five-course tasting menu from each chef, a tribute to their culinary experiences and strong links to the country’s flavours, blending seasonal ingredients, traditional Greek influences, and modern interpretations. Head Sommelier Jessica Bourne will present a bespoke wine selection, with each glass chosen to complement the dishes served throughout the evening.

Chef Angelos Togias brings experience from a range of international kitchens, including Jean-Georges at The Connaught, KOKS in Copenhagen, and Central in Lima. His approach to cooking is a dialogue between heritage and innovation, always connected with the finest produce. Togias’s menu at Krokodilos, located in High Street Kensington, emphasises sharing plates and authentic Greek ingredients, reflecting his upbringing in Athens and summers spent in the village of Palaiomanina.

Chef Nikos Liokas, currently at the helm of GB Roof Garden in Athens, has previously worked at Fera at Claridge’s, Davies and Brook by Daniel Humm, and Hide. Liokas showcases a Mediterranean cuisine, rooted in seasonal, organic ingredients and influenced by small Greek producers. His culinary philosophy combines comfort, nostalgia, and modern innovation—hallmarks of his signature fine comfort dining style.

Krokodilos, which opened in December 2024, offers a contemporary take on Greek dining, focusing on shared dishes and a balance of tradition and modernity. Examples of some of the dishes from the à la carte menu are Spanakopita flatbread, Grilled Prawns, and Monkfish fricasse. The restaurant’s design incorporates elements such as open shelves with house-fermented ingredients and a relaxed atmosphere. The wine and cocktail list highlights the variety of Greek vineyards, alongside international selections. Artisan beers and spirits round out the drinks menu, favouring small realities centred on craftsmanship.

The four-hands dinner experience at Krokodilos, starting from 5pm on the day, is priced at £110 per person, which includes two five-course menus and a welcome drink.

Food Desk

For further information and reservations, visit Krokodilos’ website here.