The acclaimed Greek Mediterranean restaurant, estiatorio Milos has officially opened its doors on Friday, February 10th at the newly launched ultra-luxury resort, Atlantis The Royal. The restaurant, headed by renowned chef Costas Spiliadis, originated in Montreal in 1979 and has since expanded with outposts in New York, Athens, Las Vegas, Miami, and London. Offering the elegant simplicity of seaside dining in Greece, Milos is known for its sophisticated ambiance.
Milos embodies the Greek concept of philoxenia or “friend to a stranger” by caring for all guests with warmth and generosity. The idea of hospitality is at the core of the Milos experience, and the sharing of food is considered an act of generosity. The founder, Spiliadis, wanted every guest to experience this feeling of generosity through the sharing nature of the food. The preparation of the dishes is kept simple, subtle, and flavorful, in keeping with nature and the philoxenia concept.
Milos encapsulates a timeless Greek tradition, as expressed by the famous poet Odysseas Elytis, who once said, “if you deconstruct Greece, in the end what is left is an olive tree, a vineyard, and a fishing boat.” With its focus on the best ingredients from land and sea, Milos transports diners in Dubai to an authentic Greek experience.
At the heart of all Milos restaurants is a seafood market that showcases the freshest catches from across the Mediterranean. At this market, guests can create their own dining experience by choosing their menu with the guidance of experienced Milos chefs. In addition to fresh seafood, diners can also enjoy a selection of locally-sourced fruits and vegetables, family-harvested sea salt, and Greek thyme honey from the island of Kythira.
Milos is known for its signature dishes, including the Milos Special, which is a tower of paper-thin, crispy fried zucchini and eggplant slices over rich, house-made tzatziki and Greek saganaki cheese. Other must-tries at Milos are the grilled octopus and tomato salad, which promise to deliver a unique taste of the sea and Greece. These dishes are served fresh and with minimal fuss, embodying the simple and minimalistic philosophy of Milos.
Another standout dish is the Astakos, a classic dish with a Milos twist. It features a fresh, meaty, and succulent whole lobster sautéed in traditional Greek spirit amber metaxa, which is then carefully placed on a bed of fresh pasta in a light tomato sauce. The result is a visually stunning dish, with the lobster head and tail framing the pasta in the middle. For a table extravaganza, guests can opt for the whole fish sashimi. At this unique experience, diners can choose their own fresh fish from the “Fish Market” and have it prepared as a sashimi, ceviche, or tartare.
The restaurant, estiatorio Milos, is open daily for both lunch and dinner from 12pm until 11pm, with the bar staying open later into the evening.
