Grilled octopus and creamy fava are two Greek taverna favourites. At Nonòs Judd Street, our Greek Mediterranean kitchen and bar at 112 Judd Street, London WC1H 9NT, five minutes from King's Cross St Pancras, the two come together on one plate. Here's what fava is, why octopus is such a Greek favourite, and how we serve them.
Fava, without a broad bean in sight
The name catches people out. In Greek cooking, fava (φάβα) isn't made from fava beans at all. It's made from split peas, usually yellow ones, cooked with chopped onion and mashed with garlic, lemon juice and olive oil into a thick, creamy purée. It can be eaten warm or cold, on its own or as a dip, much like hummus. The dish goes back to Byzantine cooking, and it has long been a taverna staple. Background from Wikipedia's Greek fava page.
The fava of Santorini
The most famous version comes from Santorini. Fava Santorinis has a protected designation of origin, and it's made from the seeds of a legume called Spanish vetchling (Lathyrus clymenum), which is cultivated only on Santorini and its neighbouring islands and grows wild elsewhere. Islanders have farmed it for around 3,500 years: jars of it have been found in the ruins of Akrotiri, dating from about 1600 BCE. The volcanic soil makes it a special crop, and a fragile one, easily ruined by strong winds or a sudden heatwave. On the island it's typically served with chopped onion, olive oil and lemon juice. More on Wikipedia's Lathyrus clymenum page.
Octopus, the islanders' meze
A classic sight on the Greek islands is octopus hanging in the sun from a line, like laundry. Fishermen often catch them by spear fishing close to the shore and tenderise them by beating them against a stone, before hanging them to dry. Later they're grilled and served hot, or chilled in a salad, usually seasoned with olive oil, garlic, oregano, pepper and lemon. In Greece octopus is thought of as one of the finest meze, especially with a glass of ouzo. Background from Wikipedia's octopus as food page.
Our grilled octopus with fava
On our à la carte menu, the Grilled Octopus (GF) is served with Greek fava, dressed with capers, vinegar and extra virgin olive oil, on a bed of salad. The capers and vinegar add a sharp note to the grilled octopus and the soft purée. It's served from noon until close every day at Judd Street.
Make it part of a seafood spread: Prawn Saganaki in spicy tomato and garlic sauce with ouzo and feta; Kalamari, crispy fried baby squid; or, as a main, Sea Bass marinated in Greek herbs or King Prawns with salsa verde. See our posts on Greek seafood, prawn saganaki and Greek dips. If you're avoiding gluten, our gluten-free guide lists more GF dishes.
V. Y. wrote that The food was absolutely delicious
(V. Y., Google review), and Yousif noticed the effort in the kitchen: You can tell care goes into the dishes.
(Yousif, Google review)
A glass of something Greek
Octopus loves a crisp white. From our wine list, try the Makedonikos White, fresh, light and citrussy; the Retsina, made from Greek Savatiano grapes, dry and crisp with its pine aroma; or the Albariño from Galicia. Or do as the islanders do and order an ouzo; our post on how to drink ouzo explains how. There's more in our Greek wine guide.
“Absolutely incredible from start to finish!!!”
Michael, Google review, October 2026
Good to know
- Address: 112 Judd Street, King's Cross, London WC1H 9NT. Phone 020 7278 9700.
- Hours: Sunday to Wednesday 08:30–22:00, Thursday to Saturday 08:30–23:00. The à la carte menu starts at noon.
- Allergies: please speak to our team about allergies and dietary requirements. Menus may vary slightly by location and season.
Split peas, octopus and a glass of retsina, from noon. Book a table at Nonòs Judd Street or just walk in.