We strongly encourage restaurant reservations prior to your arrival due to reduced seating to allow for social distancing between each table.
Estiatorio Milos Greek Restaurant
Touted as one of North America’s finest Greek restaurants, Estiatorio Milos by restaurateur Costas Spiliadis features Mediterranean cuisine at its best and has a long-standing reputation for serving the freshest, most pristine seafood. This unique Greek restaurant spares no effort in finding the most delicious fish from around the world and preparing it in the subtlest, most flavorful ways.
A one-of-a-kind terrace dining experience enables guests to enjoy the authentic tastes of Greece while overlooking the gorgeous Las Vegas skyline. The stylish ambience of this glass enclosed space is complemented by elegant lanterns and features a unique misting system. With seating up to 75, it’s also perfect for small private celebrations.
- Milos Special | fried zucchini, eggplant, tzatziki, Kefalograviera cheese
- Octopus | sashimi-quality Mediterranean grilled octopus, Santorini fava puree
- Salt Encrusted Fish | Loup de Mer baked in a crust made from hand-selected sea salt from Kythira Island, served tableside with extra virgin olive oil, capers and steamed horta
45-Minute Prix Fixe Lunch
In a hurry? Estiatorio Milos offers a three-course, fixed-price lunch served within 45 minutes upon request. The popular lunch menu features a choice of appetizer, main course and dessert. Appetizer selections include charcoal-broiled Mediterranean octopus, fresh Maryland lump crab cake and a Greek mezze plate, while main course options include Shetland Island organic salmon, grain-fed chicken breast skewer and shrimp saganaki.
Chef Bio: Costas Spiliadis
Acclaimed chef and restaurateur Costas Spiliadis pioneered North America’s Hellenic food scene by introducing high-end food from the islands of Greece. Estiatorio Milos, which opened at The Cosmopolitan of Las Vegas in December 2010, has a long-standing reputation for serving the freshest, most pristine Mediterranean seafood.
Costas Spiliadis’ restaurants demonstrate a great commitment to the sourcing of quality ingredients. For over thirty years, he has cultivated relationships with fishermen in and around the Greek islands to source the highest quality catches. Costas Spiliadis’ restaurant menus list the provenance of each fish – from Greek red mullet to Agadir anchovies, Tunisian octopus to Mediterranean langoustines.