Kima

Kima Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Kima, Restaurant, 57 Paddington Street, London.

There are fish, and then there is turbot. We let it speak.Whole Wild Turbot cooked over coals with lemon oregano sauce &...
26/05/2026

There are fish, and then there is turbot.

We let it speak.

Whole Wild Turbot cooked over coals with lemon oregano sauce & samphire.

If you've been to Kima, you probably know Stamatis. And if you know Stamatis, you understand a little more about why thi...
24/05/2026

If you've been to Kima, you probably know Stamatis. And if you know Stamatis, you understand a little more about why this place feels the way it does when you dine.

Whether it's a recommendation, a question about the menu, or simply making sure the night runs exactly as it should, he's the person to find.

The dining room before service. Warm woods, oak chairs, crisp white table cloths, set and waiting. There's a particular ...
22/05/2026

The dining room before service. Warm woods, oak chairs, crisp white table cloths, set and waiting.

There's a particular kind of calm in a room that knows what it's for.

Currently in the fridge: Wild whole turbot, Tuna pastirma, Wild red mullet, Sea bream shank, madai, Yellowfin tuna rack....
20/05/2026

Currently in the fridge: Wild whole turbot, Tuna pastirma, Wild red mullet, Sea bream shank, madai, Yellowfin tuna rack.

Time is doing its work - each one at its own pace, each one becoming something worth waiting for.

Wild Sea Bass Fillet, Tarama, Charred Horta Greens & Lemon Oregano sauce.Now on our lunch sessions menu. Thu & Fri lunch...
18/05/2026

Wild Sea Bass Fillet, Tarama, Charred Horta Greens & Lemon Oregano sauce.

Now on our lunch sessions menu. Thu & Fri lunch.

Marylebone in the early evening. The light does what it wants, and we let it.Join us from 5pm Tuesday - Saturday evening...
13/05/2026

Marylebone in the early evening. The light does what it wants, and we let it.

Join us from 5pm Tuesday - Saturday evenings.

Lunch Sessions at KIMA. Our two course set menu is back.A paired back take on Kima classics perfect for a light lunch or...
11/05/2026

Lunch Sessions at KIMA. Our two course set menu is back.

A paired back take on Kima classics perfect for a light lunch or a relaxed early dinner.

£35 per guest
Thu - Fri lunch. Now taking bookings via the link in our bio.

A new dish from Chef Thodoris...Veal sweetbreads, okra, Carabineros prawns - finished with a mustard lemon-oregano sauce...
10/05/2026

A new dish from Chef Thodoris...Veal sweetbreads, okra, Carabineros prawns - finished with a mustard lemon-oregano sauce.

Precise, grounded, and quietly ambitious.

The bones go into the fire first. Then the stock. Then time. What arrives at the table is the result of a process that b...
09/05/2026

The bones go into the fire first. Then the stock. Then time. What arrives at the table is the result of a process that begins long before service.

Our tuna demi glace sauce served with a Dry aged Yellowfin tuna steak.

Something we've been working on recently. Clams, salami in a white wine, mustard and fennel sauce. Something we've been ...
08/05/2026

Something we've been working on recently. Clams, salami in a white wine, mustard and fennel sauce.

Something we've been working on recently. Clams, salami in a white wine, mustard, and fennel sauce.

A few moments from the pass. Where the kitchen’s work becomes the guest’s experience - one plate at a time.
05/05/2026

A few moments from the pass.

Where the kitchen’s work becomes the guest’s experience - one plate at a time.

Beef tartare. Potato crisps. Anchovy. A small composition, precisely balanced - where a touch of the sea quietly anchors...
01/05/2026

Beef tartare. Potato crisps. Anchovy.

A small composition, precisely balanced - where a touch of the sea quietly anchors a dish from the land.

21/04/2026

A look behind the pass at one of our newest dishes.

Hand-dived scallops from Dorset, seared and set over a smooth fava base. Sweet peas - right at their seasonal peak - are sautéed with bacon that pairs effortlessly with the natural sweetness of the scallop.

Finished with shaved black truffle, adding a final layer of richness.

A closer perspective on the process, as the spring menu continues to take shape in the kitchen under Chef Thodoris.

New to the menu…Calamari over fire, topping a Greek-style paella with nduja and fennel.Finished with fresh herbs and gar...
06/04/2026

New to the menu…Calamari over fire, topping a Greek-style paella with nduja and fennel.

Finished with fresh herbs and garlic aioli.

A rich smoky dish to adorn the centre of the table.

Day boat catch, landed and served at its peak.Handled with care, simply prepared to honour the clarity and character of ...
05/04/2026

Day boat catch, landed and served at its peak.

Handled with care, simply prepared to honour the clarity and character of the fish.

Here a beautifully fresh Dentex ready for the kitchen.

Red mullet cooked over the coals laid over a classic giouvetsi, slow-cooked until it holds the depth of the broth.Finish...
03/04/2026

Red mullet cooked over the coals laid over a classic giouvetsi, slow-cooked until it holds the depth of the broth.

Finished with a burst wasabi Greek yoghurt to cut through the dish.

A new dish taking shape in the kitchen as we prepare for spring.Hand-dived scallops, gently seared, served over creamy f...
10/03/2026

A new dish taking shape in the kitchen as we prepare for spring.

Hand-dived scallops, gently seared, served over creamy fava and finished with smoked bacon, sweet peas and fresh shavings of black truffle. A balance of richness and freshness that reflects the season ahead.

Developed by Thodoris as part of the evolving spring menu at Kima, where the kitchen continues to explore seafood through careful technique and thoughtful combinations

09/03/2026

A dessert created for the occasion this Mother’s Day.

Warm chocolate brownie with salted caramel sauce, toasted pecans and vanilla ice cream, finished with olive oil and a pinch of sea salt. Rich, balanced and quietly indulgent.

For those planning to celebrate Mother’s Day with us, reservations for Sunday 15 March are now open.

Dorset wild sea bass, thinly sliced and finished with extra virgin olive oil. Clean, precise, unembellished.
26/02/2026

Dorset wild sea bass, thinly sliced and finished with extra virgin olive oil.

Clean, precise, unembellished.

Wild sea bass, potato puree, lemon beurre blanc.Classic technique, precise ex*****on - nothing more than what the ingred...
11/02/2026

Wild sea bass, potato puree, lemon beurre blanc.

Classic technique, precise ex*****on - nothing more than what the ingredients require.

Available as part of our Lunch Sessions menu throughout
February.

Wild sea bass, potato puree, lemon beurre blanc.Classic technique, precise ex*****on - nothing more than what the ingred...
11/02/2026

Wild sea bass, potato puree, lemon beurre blanc.

Classic technique, precise ex*****on - nothing more than what the ingredients require.

Available as part of our Lunch Sessions menu throughout February.

Available as part of our Lunch Sessions menu.

07/02/2026

Let’s talk about Gnocchi...made in house every stage considered before it reaches the plate.

Lunch Sessions at KIMA. A distilled expression of our kitchen, served over lunch from Thursday to Sunday.
06/02/2026

Lunch Sessions at KIMA.

A distilled expression of our kitchen, served over lunch from Thursday to Sunday.

05/02/2026

A love letter of Greek Seafood cookery. Six courses to be shared and savoured this Valentines.

14 February, £70pp. Only a few tables left so book before they are gone.

Devon calamari giouvetsi with dill. An interpretation of a Greek classic, using squid caught fresh in the waters of Sout...
03/02/2026

Devon calamari giouvetsi with dill. An interpretation of a Greek classic, using squid caught fresh in the waters of South Devon.

Served during Lunch Sessions.

Address

57 Paddington Street
London
W1U4JA

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