Milos Estiatorio is famous for its … sea, even though the Hilton is nowhere near the coast.  Fresh fish, shell-fish, crabs and various types of seafood pose with impudence on the benches outside the impressive open kitchen on the left as you pass through the glass door of the restaurant.  

By Thimios Voulgaris

Although there is a definite sea breeze running through the dinning room, which was designed by esteemed architect Alexandros Tombazis, Milos Restaurant also serves excellent quality meat. A small selection including an entrecote, a cote de boeuf, a fine fillet and stip loin all come from Sweden and particularly from the Hereford breed – Kostas Spiliadis made an exclusive agreement for his restaurants with a Swedish producer.

Besides the top quality meat, the cooking preparation is excellent. Grilling meat has become an art at Milos Restaurant as a particular temperature and flame exposure is recommended for each different piece of meat. For example huge cote de boeuf is cooked medium, creating a crispy surface and keeping all the juices locked inside. Personally I find the fillet delicious as it melts in the mouth.  Accompany your meal with one of the fine and well priced wines from the wine list not forgetting to sprinkle one of the nine different types of salt(!) from all over the world. A truly gourmet experience.