The clocks go back on Sunday 25 October, and it'll be dark by the time most people walk home from King's Cross. That's when Greek cooking really comes into its own: slow-cooked sauces, baked beans in tomato, cheese straight from the oven. At Nonòs Judd Street, our Greek Mediterranean kitchen and bar at 112 Judd Street, London WC1H 9NT, here's what we'd order once the coats come out. Amina summed us up: Nonos serves up delicious, comforting food with friendly service and generous portions.
(Amina, Google review)
Moussaka, beef or vegetarian
Our beef moussaka is slow-cooked minced beef in a tomato and oregano sauce, layered with potato, aubergine and other vegetables, topped with béchamel and cheddar. The vegetarian moussaka uses aubergine, courgette, peppers and spinach in the same sauce, also under béchamel. If you want the background, read our post on what moussaka is and why it takes all day.
Beef ragù linguine
Slow-cooked beef ragù with garlic-buttered linguine, rocket, shaved parmesan and a basil oil dressing. It isn't strictly Greek, but on a cold night nobody complains.
Warm mezze for the table
- Gigantes beans (V, VG, GF): super-sized beans baked in a rich tomato sauce.
- Oven-roasted feta: feta with onion, tomatoes, peppers and spicy pepper, topped with olive oil and oregano, with pitta.
- Stuffed oven-roasted mushroom: filled with tyrokafteri, spinach and cheddar, with pitta.
- Chargrilled aubergine (V, GF): smoked aubergine in tomato sauce under crumbled feta.
- Prawn saganaki (GF): prawns in a spicy tomato and garlic sauce with ouzo and feta.
- Soup of the day, freshly made and served with pitta. Ask your server what's on.
Tom's lunch is a good model for sharing: We ordered several small plates...prawn saganaki, beetroot and feta salad and gigantes beans, followed by pork and chicken skewers.
(Tom L., Google review)
Slow-roasted vegetables
For a plant-based main, the slow-roasted Mediterranean vegetables (V, VG) bring chermoula aubergine and grilled vegetables with couscous tabouli and hummus. It's filling enough for a cold evening.
A Greek red
Autumn food wants red wine. From the wine list, try the dry Agiorgitiko & Syrah from Nemea, or the medium-dry Makedonikos Red. If you'd like something heavier, there's Barolo and Amarone too.
“The food was very good, fresh, tasty, and nicely presented. You can tell care goes into the dishes.”
Yousif, Google review, May 2026
Finish warm
The warm chocolate brownie comes with vanilla ice cream. If you'd rather keep it Greek, have baklava or Greek yoghurt with honey and mixed nuts, followed by a Canarino (fresh ginger and lemon) or a coffee. Donna's verdict on a recent visit: Food lovely, good portions and piping hot.
(Donna J., Google review)
Good to know
- Judd Street hours: Sunday to Wednesday 08:30–22:00, Thursday to Saturday 08:30–23:00. The à la carte menu starts at noon.
- Two floors: the ground floor is the buzzier dining room and bar. Downstairs suits groups.
- Allergies: tell the team when you order. Menus may vary slightly by location and season.
When the evenings draw in, come in from the cold. See the menus and book a table at Nonòs Judd Street.