“The man who changed the world’s view of Greek food.”
— The New York Times
There’s something strikingly simple about the Mediterranean. It goes beyond the clarity of the water or the starkness of the architecture. Nothing expresses this better than the delicious simplicity of Greek cuisine. Welcome to Milos.
From centuries-old Koroneiki trees come the small, aromatic olives that we pick by hand and cold-press for our olive oil.
One thousand feet above the Aegean Sea, the tradition of honeymaking is preserved by generations of local beekeepers.
And our fruits and vegetables are sourced from local farmers just as passionate about quality as we are.
Our philosophy is simple. We are devoted to cooking fish perfectly. It is our life’s work.
Our ingredients, gently handled, inspire us and our gastronomy.
Each dish is a discovery. Minimalism and natural flavors define our cuisine.
At Milos we believe in philoxenia, the art of Greek hospitality, gathering at a table to share a meal.
Since the first estiatorio Milos was founded in Montreal in 1979, our refined gastronomy has transcended the globe and acquired passionate fans in all of our locations.