Acclaimed international chef Costas Spiliadish has opened a branch of his Greek fish restaurant, Estiatorio Milos.

Originating in Montreal and with outposts in Athens, New York, Las Vegas and London, this South of Fifth outpost offers the elegant simplicity of dining seaside in Greece. Be transported to an urbane dining room in Athens - with white marble, copious amounts of wood and white linens - at the heart of the bustling dining room is an open show kitchen alongside a raw bar and a private dining room. 

Expect family‐style sharing of dishes, while cooking philosophies are focused on perfecting the preparation of the freshest ingredients, sourced from around the world. Featuring fresh catch daily, diners hand-select their favourites from the display before being either grilled or baked in sea salt – a Milos signature.

Ideal For

Something fishy, seafood suppers

Signature Dishes

The "Milos Special" appetizer, a tower of fried zucchini and eggplant with cubes of kefalograviera cheese and tzatziki; tuna sashimi with yuzu kosho, dill, extra virgin olive oil; Greek Bottarga - gently cured roe of the renowned Messologgi grey mullet and an of the fresh Mediterranean fish flown in from Greece, Spain and Portugal.