Estiatorio Milos

Write a Review305-604-6800

OPEN NOW - Closes at 12:00am

It was in December 1979, when Chef-Owner Mr. Costas Spiliadis opened the first Estiatorio Milos on Park Avenue, Montreal. The reason seemed obvious to him: the need to elevate the sophistication of Greek cuisine abroad far away from its stereotyped forklorization. 'I wanted to change what people thought about Greek cuisine, make sure it's being appreciated and awarded with its rightful place on an international level!' As a small restaurant, Milos gained the trust of the Montrealers in no time. The menu being always simple and impeccably fresh, drew the attention of the media and food critics from around the world. NY Post has stated in triumph that 'Milos fish could only be fresher if it swam to your plate!' What was the secret that made Milos stand out? Its focus in finding the purest Mediterranean products and cooking with the freshest ingredients. Through 35 years of intensive research, we have managed to build lasting relationships with growers and small-scale fisheries at the shores of Greece, Cyprus, Morocco, Tunisia, Portugal etc., Flying in our fish and seafood daily by plane! Milos has since then taken the world by storm and opened in 1997 in NYC, in 2004 in Athens, in 2010 at the Cosmopolitan Hotel in Las Vegas, in 2012 in Miami Beach and in 2015 in London!It was in December 1979, when Chef-Owner Mr. Costas Spiliadis opened the first Estiatorio Milos on Park Avenue, Montreal. The reason seemed obvious to him: the need to elevate the sophistication of Greek cuisine abroad far away from its stereotyped forklorization. 'I wanted to change what people thought about Greek cuisine, make sure it's being appreciated and awarded with its rightful place on an international level!' As a small restaurant, Milos gained the trust of the Montrealers in no time. The menu being always simple and impeccably fresh, drew the attention of the media and food critics from around the world. NY Post has stated in triumph that 'Milos fish could only be fresher if it swam to your plate!' What was the secret that made Milos stand out? Its focus in finding the purest Mediterranean products and cooking with the freshest ingredients. Through 35 years of intensive research, we have managed to build lasting relationships with growers and small-scale fisheries at the shores of Greece, Cyprus, Morocco, Tunisia, Portugal etc., Flying in our fish and seafood daily by plane! Milos has since then taken the world by storm and opened in 1997 in NYC, in 2004 in Athens, in 2010 at the Cosmopolitan Hotel in Las Vegas, in 2012 in Miami Beach and in 2015 in London!