Estiatorio Milos Miami Beach is chef Costas Spiliadis's South Beach location of his Greek seafood concept, built on an à la carte, shared-plates format rather than fixed courses. The kitchen works from fish sourced daily through local fishermen, with raw and simply grilled preparations doing most of the talking.
The menu runs from raw and chilled dishes — sashimi of bigeye tuna, Hiddenfjord salmon and lavraki, a mixed raw fish platter, Greek-style lavraki ceviche, East and West Coast oysters — to Milos Classics like chargrilled octopus with Santorini fava. The Milos Special, thinly sliced and fried zucchini and eggplant stacked tableside, and a warm whole lobster salad for two are among the dishes that recur across the Milos name. Rhode Island fried calamari and, in season, Portuguese grilled sardines round things out.
Michelin selected the restaurant for its 2026 guide.
The menu runs from raw and chilled dishes — sashimi of bigeye tuna, Hiddenfjord salmon and lavraki, a mixed raw fish platter, Greek-style lavraki ceviche, East and West Coast oysters — to Milos Classics like chargrilled octopus with Santorini fava. The Milos Special, thinly sliced and fried zucchini and eggplant stacked tableside, and a warm whole lobster salad for two are among the dishes that recur across the Milos name. Rhode Island fried calamari and, in season, Portuguese grilled sardines round things out.
Michelin selected the restaurant for its 2026 guide.