TORONTO — Greek restaurant estiatorio Milos has opened its newest location in the heart of Toronto’s revitalized financial district at 330 Bay Street. This marks Milos’ second Canadian location and its 12th globally, introducing a refined dining experience within an historic Toronto landmark designed by Alfred Chapman in 1924.
Since its founding in Montreal in 1979, estiatorio Milos has earned its reputation as the world’s premier Greek restaurant by serving the finest line-caught fish and seafood, seasonal vegetables, and expertly sourced meats. The Toronto location continues this legacy, with its catch flown in from the Mediterranean within 24 hours.
Set within the historic Northern Ontario Building anchoring the Dream Collection, Milos Toronto offers an unparalleled gastronomic adventure with inviting interiors designed by Jeffrey Beers International, and a menu that stays true to renowned chef and founder Costas Spiliadis’ belief in using only the finest and freshest ingredients.The new location brings with it exciting offerings exclusive to Milos Toronto.
“I am deeply proud to open estiatorio Milos in Toronto, a sister restaurant to my very first in Montreal,” says Spiliadis. “When I opened in Montreal, it was a new adventure, and in many ways, this feels like a new chapter, nearly 50 years later. For me and my family, Milos has always been about preserving and sharing our rich Greek heritage through both our food and our memories. I wanted to create a place where everyone feels welcome, where the joy of dining is embraced in a refined yet warm and inviting environment. Toronto is the ideal city to continue this journey, and I hope everyone will enjoy the authenticity and heart of our cuisine and our experience.”
Toronto is the first Milos location to feature a special Bar Menu, available Monday to Friday starting at 4 p.m. and on weekends from 5 p.m. This exclusive offering provides a more relaxed way for guests to enjoy the restaurant’s renowned meze, including Grilled Portuguese Sardines, Loukaniko, charcoal grilled sausages, Lamb Chops, traditionally made Fava Santorini with Santorini lathyrus, Sepia, a Mediterranean delicacy simply grilled and served with black ink risotto, and a variety of exceptional sashimi, tartare and precious raw fishes, oysters and other sea treasures. While guests may also order à la carte from the dinner menu, the complete bar menu is not offered in the dining room.
Milos Toronto is also the first to offer a Family-Style Menu, celebrating Spiliadis’ deeply held belief that “sharing food at the table brings people together and enriches the culinary experience.” This feast includes a choice of signature dishes including locally sourced, milk fed Slow Cooked Ontario Goat prepared with Greek herbs; Whole Roasted Giannone Farm Organic Chicken – a treasured Spiliadis family recipe; and Rabbit Stifado, organic rabbit prepared with xinomavro, balsamic, fresh tomatoes, and served with Greek fried potatoes. The Oven Roasted Bone-in Canadian Lamb is prepared with herbs and served with Easter salad and roasted Charlotte potatoes. All family style meals serve four to six guests and are intended to replicate the wonderful moments shared by Spiliadis and his family around his mother’s table.
A unique feature exclusive to Milos Toronto is the Cheese Monger’s selection. An exceptional assortment of artisanal cheeses, dried fruits, nuts, and Greek wines is elegantly displayed on a vintage harvest table, inviting guests to curate personalized meze to enjoy and share with friends and family.
The architectural beauty of estiatorio Milos Toronto is a stunning tribute to both Toronto’s heritage and Greece’s ancient past. Guests enter through a hand-plastered conical entrance, reminiscent of a Greek windmill, and are struck by the striking, weathered amorphae, ancient Greek vessels for storing olive oil and wine that counterpoint the fluid curves of the banquettes throughout the nearly 7000 square foot space. The Atrium Dining Room, enveloped by the heritage limestone facades along Bay Street, provides an exceptional backdrop to the dining experience.
In the bar, guests are amidst the contemporary ambiance of the lounge replete with its double height, 65-foot-long Pentelikon marble bar with dimensional ceramic tiles in hues of blue on the bar die that evoke the waves of the Aegean, Ionian and Mediterranean Seas.
The design incorporates Greek elements throughout the space, from Pentikilon marble and wide plank oak flooring to custom pendants inspired by traditional fishermen’s lamps, and landscape photography by Montreal artist Evridiki Spiliadis, creating a warm, elegant atmosphere. The restaurant’s 50-foot-long marble fish market display showcases a curated selection of Mediterranean fish, seafood, and seasonal produce – a hallmark of the Milos experience.
For private dining up to 30 guests, the Chapman and Oxley Room, named in homage to the building’s architects, offers a luxurious, yacht-inspired retreat, with its own exclusive entrance, washroom and a stunning 650-bottle wine display.
