WEST PALM BEACH, Fla. — Chef Costas Spiliadis opened his renowned estiatorio Milos in West Palm Beach on February 7, marking the brand’s second location in Florida and 12th location globally.
Founded in Montreal in 1979, estiatorio Milos has become a global benchmark for fine Greek dining, celebrated for its sourced seafood flown in daily from the Mediterranean, along with fresh produce and meats. Embracing the spirit of philoxenia — the Greek tradition of warm hospitality — the concept encourages family-style sharing of dishes.
“I’m thrilled to bring estiatorio Milos to West Palm Beach, a community that reflects the charm and elegance of our brand,” says Spiliadis. “Nearly 45 years after opening in Montreal, this new location feels like a natural progression of our journey. We’ve always been about more than just great food — it’s about creating a place where people feel at home, enjoying authentic Greek flavours in a warm and welcoming setting. I look forward to embracing the people of West Palm Beach and sharing our traditions with them.”
At the heart of the Milos experience is the fish marketplace, showcasing a selection of whole fish, shellfish, caviar and live crustaceans, as well as a seasonal vegetable display. This selection is then prepared by the kitchen team in various styles, from sashimi to grilled or baked in sea salt.
The menu at Milos West Palm Beach showcases many signature dishes including the tuna tartare drizzled with Milos’ exclusive extra-virgin olive oil, sea salt, micro basil, serrano chili and orange segment; whole fish baked in sea salt or grilled; the Milos special, a combination of paper-thin zucchini and eggplant, lightly fried and served with saganaki cheese and tzatziki; the Greek spreads, offering a variety of taramasalata, tzatziki, and htipiti paired with grilled pita and fresh vegetables; traditional tomato salad showcasing hand-picked vine-ripened tomatoes, cucumbers, green peppers, olives, vidalia onions, barrel aged feta cheese, Afrala sea salt and olive oil; and the popular Astakomakaronada, Athenian-style lobster pasta covered in lobster bisque and authentic tomato sauce. Desserts such as The Real Greek Yogurt with walnuts and thyme-infused honey from Kythira and the decadent Baklava Kaimaki — a unique blend of artisanal ice cream layered with sweet honeyed Baklava and Ekmet Kataifi— round out the menu.
Milos offers the most extensive selection of Greek wines in the Palm Beaches, showcasing an array of labels crafted from indigenous grape varieties such as Assyrtiko, Xinomavro, and Agiorgitiko.
Designed by Tara Bernerd & Partners, the 294-seat restaurant features a seamless indoor-outdoor flow, highlighted by the re-interpretation of Milos’ signature staircase. The open-plan dining area includes a display kitchen and is crafted from natural materials including Pentelikon marble, oak planks, and textured stone, and complemented by soft fabrics and hues inspired by Greece’s earthy palette. Art by Evridiki Spiliadis and custom banquettes define the space, while olive trees and light pools create a serene ambiance. The dynamic bar, featuring contrasting Greek marble, transitions to a landscaped terrace with views of a water installation and historic church. The second floor provides a more intimate setting with a moody bar, soft lighting, and natural tones, subtly nodding to the iconic white and blue of the Greek Islands.
“It’s a pleasure to work with Costas Spiliadis and his team at Milos,” says Tara Bernerd, CEO & head of Design, Tara Bernerd & Partners. “We have sought to transport guests from the moment they set foot in the restaurant with a fresh, welcoming atmosphere that truly embraces the spirit of sharing and coming together. The interplay of natural materials and textures echoes the beauty of the ingredients and the spirit of Greece.”
