The best freddo espresso spots in London
What is freddo espresso?
Freddo espresso is an espresso that is frothed and served with ice, cold. Just as Greeks gave its parent coffee, frappé, a French name, Greeks invented the freddo espresso in the 1990s and gave it an Italian name. They drink it slowly, often making it last an hour or so, and typically drink it through a thinner-than-usual (2mm) straw, which most Greek coffee shops should use for freddo.
As espresso coffee began to gain popularity in Greece, a pre-existing trend of making frothed, iced instant coffee (frappé) naturally evolved into the freddo espresso in the 1990s, which is the most recent, and arguably now the most popular of Greeks’ favourite coffee order. There are countless coffee shops in every neighbourhood, with enough demand for independents and chains to succeed side-by-side, where the most common order tends to be a freddo.
What does ‘sketo’, ‘metrio’ and ‘glyko’ mean?
Everyone has their own order preference, ranging from sketo (no sugar), to metrio (medium: 1-2 tsps sugar) to glyko (sweet: usually 3 or so tsps sugar, depending on preference), and everything in between (π.χ. μέτριος προς γλυκός, μέτριος γλυκός ή μέτριος με ολίγη). Some might ask for stevia instead of sugar, with honey becoming an increasingly popular trend as the preference of many baristas. You may also hear ‘tetrapló’, which is 2x double espresso shots, in order for the freddo to last even longer.
What is freddo cappuccino?
Wherever you encounter freddo espresso, you’ll often also hear ‘freddo cappuccino’. A freddo cappuccino is freddo espresso, with frothed milk added on top. It’s also not uncommon to find variations nowadays – for example, some add the frothed milk before pouring in the frothed espresso and, in some spots, add mix milk into the espresso before adding the frothed milk at the end too, calling it a ‘freddo flat white’.
Different types of ‘Greek coffee’: What is Greek Coffee?
Greeks are obsessed with coffee. The original ᾽Greek coffee᾽, though, is quite different to freddo espresso. It’s drunk in Greece, Anatolia, the Balkans and Cyprus and is hence often also referred to as Cypriot coffee and Turkish coffee as well as Greek coffee. It’s heated in a briki, the coffee pot, and served unfiltered, either as a ‘single’ in an espresso-sized cup, or as a ‘double’ in a slightly larger coffee cup.
What is frappé?
Frappé is another type of coffee associated with Greece, which first appeared in 1950s Thessaloniki. Frappé is iced instant coffee. Like freddo espresso, it’s also frothed up using a coffee mixer/frother/shaker and served with ice and a straw.
Add your email
Support the Souvlakination Substack and get exclusive behind-the-scenes, detailed, independent food writing and all my personal favourites and hidden gems that I can’t post on social media.
The best freddo espresso spots in London
Methodology: What makes a good freddo?
It’s easy to get lost in appearances, cups, the size of the straw, which — although they do matter (especially using the right straw) — are never the things that actually make a freddo espresso good.
So what makes good freddo? So many cafés focus on the above and, after all, forget to pull a good espresso. Making a good espresso, in turn, is about a lot more than beans and blends (many coffee shops using the same beans but producing a different result): freshness, grind size, dose, extraction time, the machine, its maintenance & cleanliness. Plus, a good freddo needs good ice (which you drink) and the right amount relative to the volume of the shot. It doesn’t need too much time in the frappiera, only a few seconds. The espresso and ice are obviously the main two factors, and it’s great having good beans, but the coffee also needs to be made well, and by someone who genuinely wants to make it well.
A good freddo espresso shouldn’t be too bitter or harsh, but should be balanced with lighter, more delicate aromas, a little acidity and a hint of sweetness – not bitterness or burntness. This is what I ultimately judge this list on, the ones at the top being the most pleasant to drink, and the most consistent.
Sample size
Trying freddo espresso at every single spot in London that makes one would be nearly impossible, but I’m going to try my best. With all of the above in mind, out of the 30 or so spots I’ve tried so far, here’s are my favourites in order of preference.
Because it changes often and various factors are at play, I haven’t noted pricing or given any weight to it, although a noticeable trend was that the most expensive spots didn’t only not make better coffees, they made among the worst. I have noted takeaway pricing for those (Opso & Café Leon Dore), while others tend to range between £3-4. At spots like Carpo, expect to pay more to sit in and have your coffee (£5.80 at Carpo).
Souvlakination’s Favourite Freddo spots in London
Artisimo Greek Bakery, Green Lanes
The real #1 spot on this list should really be your favourite local independent. Artisimo is close enough to where I live for it to be mine, but is also far away enough that I do have to make a point of going out of my way just to go there (and pass at least three other good coffee shops). So it’s first on the list for objective reasons, not just as one of my locals.
The reason is that Artisimo consistently makes a freddo espresso that is the closest to a good freddo espresso in Greece, and you know it’s not a fluke when you visit at least 30 other coffee shops and still end up returning to this one. Yes, like with any product or drink or food, some days are better than others, but the average Artisimo freddo ended up setting the standard for the rest of this guide.
Artisimo uses Hausbrandt beans (100% Arabica) but manages to produce a much more balanced result than other shops using the same coffee. It’s most noticeable when owner Zisis makes you your coffee, but thankfully the rest of the team are just as dependable. Making a good coffee really is a craft.
Ana’s Deli, Holborn
Dimitris from Serres and Ana from Mykonos were only meant to stay in London for a short while, but ended up settling here and opening Ana’s on Gray’s Inn Road. Ana’s experience as a chef (Opso, Nobu), together with Dimitri’s hospitality background, combine to produce a deli that really is a great reflection of Greek cuisine and culture in central London – a good, dependable, friendly, family-run spot with regulars stopping by every now and then. As well as a London benchmark-setting handmade spanakopita, the freddo espresso is easily the best I’ve had in the area. Qualita Unica beans (100% Arabica), but clearly made with genuine care.
Chill House Coffee, Mayfair
Chill House is the fun place that you’ll happily go out of your way just to return to. There’s a cool can machine, and you get to carry your freddo around in a stylish little can, but there is also substance beneath the style. Ioannis is part of the founding team and, if you’re lucky enough to catch him and get a word in with him, will make your day. He speaks passionately about how much he and the team have invested in getting the right machine, and about the care they put into making a good freddo using speciality beans. Again, no coincidence that this is my favourite in the area and another one I’d go out of the way for.
Helena Bakery, Bush Hill Park
Helena Bakery is one of my favourite local spots. Helena (from Athens) makes a good, dependable freddo (Hausbrandt beans), but this is also one of the few (of the many) Greek bakeries in the area which makes its own pites by hand, in-house. You can see through to the kitchen, lined with thin traditional rolling pins, baking trays, and a wide worktop, to Giorgos (from Thessaloniki) who is almost always making pites. Piroski is a younger Greek bakery staple that many immigrants took to Athens, but which you find in many traditional bakeries in major cities like Athens and Thessaloniki (when you’re next in Athens, try a Piroski at Ariston, or Rosides in Kallithea with your souvlaki). Although his bougatsa and pites are great, Giorgo’s piroski is my favourite here. And a good freddo epsresso from Helena.
Grecian Artisan Wines, Chase Side
Grecian Artisan Wines is the number one Greek wine shop in London, but they’ve also recently added some food, pastries, and good speciality coffee to their menu. I tried the freddo as soon as Giannis and Maria added it to the menu, before the thinner freddo straws arrived, but enjoyed this one.
Blends & Beyond, Oakwood
Blends & Beyond is a great spot right next to Oakwood station. Giannis from Greece, his mother and Ioanna from Kefalonia all make a good freddo. Another great option to have right next to the station for your commute.
Flocafe Espresso room, Mayfair
Flocafe is a great option for freddo espresso right by Oxford Street and Bond Street station. Good speciality beans a great spot to sit down outside, enjoy your coffee the Greek way and relax a little in the middle of the central London hustle and bustle.
White Fig Bakery, Bounds Green
White Fig is a dependable freddo spot, especially for a takeaway as you’re catching the train to/from Bounds Green station next to it.
Sweet Life, Palmers Green
You can get a good freddo espresso at Sweet Life on Aldermans hill. Dimello coffee beans.
Hopper & Bean, Winchmore Hill
Hopper & Bean is a popular coffee shop with plenty of outdoor seating on the Green in Winchmore Hill, and you can also get a pretty good freddo espresso here.
1905, Fitzrovia
1905 is the only Cretan restaurant in London and is only of London’s best Greek restaurants overall. You can also grab a good freddo here. Area 51 coffee beans.
Sesami, Herne Hill
Sesami is the go-to hangout for Cypriots and Greeks in Herne Hill and Brixton, with a parées usually gathering there on the weekends. Good speciality coffee, home-cooked Cypriot classics, pastries and products from this family-run spot.
Carpo, Piccadilly
World-renowned Carpo is one of the best-known sports for a freddo in central London. With a large team, it’s hard to guarantee consistency, and it’s quite expensive to sit in (or outside with the view of Piccadilly Circus). But it’s gives us the option of getting a freddo right in the heart of central London.
Ergon Deli, Mayfair
Ergon is another successful international Greek brand that gives us another good option in the heart of central London, just off Regent Street.
Alex Coffee, Fitzrovia
Alex is from Greece and brings over his own speciality beans, making coffees in this wholesome little shop in Fitzrovia.
Briki, Camberwell
Briki is pretty much the number 1 hangout for Greeks and Cypriots in London, especially students. It’s got a relaxed, alternative vibe, with plenty of outdoor seats. Area 51 coffee beans.
Brother Marcus, various locations
Brother Marcus is an eastern Mediterranean spot
Mike’s Sandwich Bar, Palmers Green
I normally steer clear of ordering coffees at sandwich bars or grills, but the freddo at Mike’s is actually pretty good – definitely better than the institution that is Aroma Patisserie down the road. Owner Stelios makes everything with pride and care, and Mike’s is one of the few places left in London where you find real philotimo and a good, old-fashioned sense of community.
Pregio, Holland Park
Given it’s proximity to the Greek Embassy, Pregio deserves a mention as an option to get a freddo if you’re organising any papers around the corner.
Mikel Coffee, Fitzrovia
Mikel is a well-known chain and there is a spot on Tottenham Court Road where you can get a decent freddo espresso.
Coffee Island, various locations
Coffee Island is a brand Greeks are familiar with, and you can find a few locations across London, including Covent Garden, Southgate and Edgeware. It’s therefore hard to comment on quality across locations and so many personnel. I enjoyed the freddo at the Southgate branch more than at the Covent Garden branch, admittedly.
Opso, Marylebone
There are many spots I haven’t included in this guide, but I think these two are worth including to show that a nonsense price tag doesn’t correlate to quality. Unfortunately, that applies to both the food and the coffee at Opso, which really needs to work on the quality of its output given its pricing and reputation as what was once considered one of London’s better Greek spots. £4.50 for a freddo to takeaway, with the incorrect straw, and which I didn’t enjoy drinking at all (which, believe, me, I wanted to; there’s nothing worse than getting a bad coffee as a coffee addict). More on Opso in the Souvlakination London guide (coming summer 2026), and its polar-opposite sister restaurant, Kima across the road.
Café Leon Dore
£5 for a freddo that you have to order twice because they get your order wrong and is ultimately watery.
How to make a classic Greek frappé: iced instant coffee born in Thessaloniki and enjoyed for decades across Greece and Cyprus.