Signature Restaurant

estiatorio Milos

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Signature Restaurant

  • Master chef with award winning experience
  • Top shelf alcohols and cocktails
  • Best food fusions and concepts
  • Masters of their craft, sommeliers
  • Concepts designed to thrill the senses
  • World-renowned flavor profiles
  • Refined atmosphere like no other
  • Recognized with awards and honors
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Hours

  • Daily

    5:30 PM - 10:00 PM

Special Offerings
  • Coming soon

    Daily

    5:30 PM – 10:00 PM

Location

Seafood Greek Lunch Dinner $$$

COMING SOON

Estiatorio Milos has a long-standing reputation for setting standards of impeccably fresh Mediterranean seafood. Founded by Costas Spiliadis in 1979, Milos today has locations in Montreal, New York, Athens, London, Miami, Las Vegas, and Los Cabos. At its signature fresh fish markets set alongside the dining rooms, guests choose their own selections which are flown in daily from Greece. At Milos, guests are treated to an experience that is the closest thing to being transported to a Greek island dining on fish just brought in from the sea. Always the mission has been the same: to exuberantly showcase Greek products, cuisine, culture, wine, and style.

Perfect For:
Groups Date Night Celebrations Family
Preview Card Awards 2

"Best Bets in Las Vegas"

The New York Times

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Awards and Reviews

“Best Las Vegas Restaurants for Power Lunch Dining”
Haute Living
“The Best Thing I Ever Ate”
the Milos Special is Martha Stewart's pick on Food Network
“Four Star Review”
Montreal Gazette

Did you know?

Did you know?
  • The fish at Milos is sourced directly from the fishermen's boats.
  • The afrala (fleur de sel of the Aegean) at Milos is harvested by hand on the Greek island of Kythira.
  • Perfectly ripe and delicious tomatoes are available year-round at Milos for its famous Greek Salad.

Costas Spiliadis

Costas Spiliadis

I’m delighted to bring Milos to a beautiful home in Las Vegas and be a part of The Venetian

Costas Spiliadis

  • The man who changed the world’s view of Greek food – The New York Times
  • The ambassador of Greek cuisine – Kathimerini
Show Bio

Acclaimed restaurateur and chef Costas Spiliadis has championed Greek cuisine and culture in North America for the past forty years with his estiatorio Milos restaurants. Milos has a long-standing reputation for setting the standard of impeccably fresh Mediterranean seafood and quality ingredients.

Spiliadis first arrived in New York in 1966 from his native Patras, Greece. After studying at New York University and the University of Maryland, he settled in Montreal and earned his B.A. at Concordia University. There he helped found Radio Centre-Ville where he directed Greek programming.

In 1979, he opened the first location of estiatorio Milos in Montreal. Milos rapidly became one of the city’s most influential dining destinations, introducing an authentic Greek dining experience meant to be shared family-style. For his Montreal restaurant, Spiliadis drove twice a week to New York’s Fulton Street Fish Market to ensure he was getting the region’s best catch.

In 1997, Spiliadis opened estiatorio Milos in New York City. It became renowned for its signature simple yet elegant Greek style. After seven years working to establish the restaurant’s reputation in New York, the third Milos opened in Athens in 2004 in accordance with the Olympics in Greece.

Restaurant openings in Las Vegas in 2010, Miami in 2012, and London in 2015 followed. Milos Café opened in New York offering Greek sandwiches and casual carryout fare, and in 2018 Markato, a specialty Greek retail shop and gourmet marketplace, opened. All showcase Greek products, cuisine, and style in an exuberant, inclusive way.

In 2019, Spiliadis opened a second estiatorio Milos in New York as part of the Hudson Yards development. Milos Wine Bar, a casual small plates and wine concept, also opened at Hudson Yards serving one hundred Greek wines by the glass to encourage exploration and education of Greece’s wine regions.
Active in the local communities of all his restaurants, Spiliadis is a longtime supporter of Careers through Culinary Arts Program or (C.C.A.P.), Communities in Schools of Nevada (CIS of Nevada), and the Montreal Symphony Orchestra. He has been called “the man who changed the world’s view of Greek food, at his Milos restaurants” by the New York Times and “the ambassador of Greek cuisine” by the Kathimerini newspaper in Athens.

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