estiatorio Milos

"A modern restaurant space with sweeps of light grey marble and tables adorned with garlands of yellow sempreviva flowers — “they come from a priest in Kythira, along with our salt and honey” — Milos is the creation of Costas Spiliadis, whose passion for high-quality, authentic Greek cuisine has set him on a lifelong journey to steer us away from moussaka and towards salt crust sea bream, Cretan fava beans and karidopita walnut cake soaked in spiced syrup and orange. They call the central mound of fresh Mediterranean fish on ice ‘the market’ — hokey name but something to behold." - dn&co.

"As lavish as they come, this is an old-school, Greek seafood institution that's become famous in Montreal, New York, and the world over the last forty years. Now it's arrived in London, taking up residence in no less than a grand old listed building in Mayfair. Here, on ostentatious slabs of white marble, fresh fish flown in from the Mediterranean is displayed in the "market" before diners are led to their sleek, white tables. What's next is transcendent seafood served along with some of their classic starters like octopus salad and their famous, thinly sliced fried zucchini. Fish this fresh comes with a price tag. "

"Milos, St Jamess. A modern restaurant space with sweeps of light grey marble and tables adorned with garlands of yellow sempreviva flowers — “they come from a priest in Kythira, along with our salt and honey” — Milos is the creation of Costas Spiliadis, whose passion for high-quality, authentic Greek cuisine has set him on a lifelong journey to steer us away from moussaka and towards salt crust sea bream, Cretan fava beans and karidopita walnut cake soaked in spiced syrup and orange. They call the central mound of fresh Mediterranean fish on ice ‘the market’ — hokey name but something to behold."