Estiatorio Milos at a glance

Group Reservations

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.

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.

The Winemaker's Table

On the first Thursday of every month, guests dining at Estiatorio Milos Las Vegas will have a rare opportunity to experience organic, world-class wines produced from indigenous varieties by award winning winemakers. Our specially designed, six-course tasting menu features Milos' signature dishes. Reservations are encouraged.

  • Signature Dishes

    • 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 simple, elegant nature of this dish exemplifies the vision Spiliadis brings to all of his restaurants.
    • According to research, the Greek diet hasn’t changed much since the Ancient Mycenae some 3,500 years ago. Grilled octopus is one of the delicacies that has survived the millennia. The Estiatorio Milos octopus is accompanied with chickpeas from Santorini, capers, and kritamo. Sea fennel, a wild herb that grows on the coastline cliffs, has a unique 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 fish is finished with hand-selected sea salt from Kythira Island, extra virgin olive oil, and capers. It is served whole at the table for guests to share – in the family and community spirit that thrives at Milos restaurants across the globe.
  • 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.

    “My family and I were thrilled to be involved in The Cosmopolitan of Las Vegas and to open the first Greek restaurant on the Las Vegas Strip,” says Spiliadis. “We feel that the resort’s collection of restaurants has brought an exciting new sophistication to Las Vegas.”

    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.

    Spiliadis first arrived in New York in 1969 from his native Patras, a port city near the ancient Greek village of Olympia. He acquired his passion for home cooking from his mother. In 1979, he opened Filoxenia, a lively boîte à chansons in Montreal dedicated to the beautiful and haunting music and poetry of Greece. Spiliadis then opened Estiatorio Milos in the space upstairs from Filoxenia. This new restaurant soon established itself as one of the city’s most influential dining destinations. To supply Estiatorio Milos, Spiliadis drove twice a week to New York’s Fulton Street Fish Market to ensure he was getting the world’s best catches. In 1997, when he opened Estiatorio Milos in Manhattan, Spiliadis hired eight Greek fishermen on the island of Kythira to cast their lines into the Mediterranean every midnight, thus sourcing the freshest red mullet and dorade. Spiliadis’ vision came full circle when in 2004, Estiatorio Milos opened in Athens to coincide with the Summer Olympics in Greece.

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