Milos Special, the signature dish of Costas Spiliadis and Milos, has been enjoyed by millions of guests from around the world. Paper-thin zucchini and eggplant are fried crispy and served with a tzatziki sauce and graviera cheese saganaki. The simplistic and elegant approach to the dish is the mission which Milos continues to preach throughout its restaurants.
According to research, the Greek diet hasn’t changed since the Ancient Mycenae some 3,500 years ago. Grilled octopus was one of these delicacies that survived the years due to the different needs of human beings.
The octopus is accompanied with chickpeas from Santorini and Capers and Kritamo. Sea Fennel, a wild herb that grows on the coastline cliffs, has a unique and holly aroma that pairs well with the smoky flavor of the octopus and the earthy flavor of the chickpeas. Milos Las Vegas may be where you enjoy this dish, but it will certainly transport you to the shores of the Aegean Sea.
Loup de Mer is the most prized fish in the water because of its taste and texture. The Loup de Mer is cooked in sea salt in order to keep the fish as juicy as possible. The cooked fish is finished with hand picked sea salt from Kythira Island, extra virgin olive oil and capers. The fish is served whole at the table for our guests to share; the family and community approach that is the staple at Milos across the globe.