At Estiatorio Milos in South Beach, Greek cuisine is all about pristine ingredients and unfussy execution, with a daily-changing fish display where the catch is selected by weight and simply prepared to let the seafood shine. From charcoal-broiled octopus drizzled with family-produced olive oil to a textbook Greek salad and impossibly thick housemade yogurt, Milos proves that when it comes to top-tier Mediterranean dining, simplicity reigns supreme.

One of the world’s most respected Greek dining institutions is preparing to enter the Mexico City market. Estiatorio Milos will open its first location in the city in 2027, marking a significant expansion for the internationally renowned restaurant and a notable moment for Mexico City’s luxury dining landscape.

With one of the most extensive Greek wine programs in the U.S., Dimitri Zafeiropoulos has long focused on provenance, balance, and storytelling, and his outlook for 2026 reflects a broader shift toward depth and intention in beverage programs.

One of the world’s most coveted shellfish is back on the menu at estiatorio Milos: Carabinero shrimp. As the only restaurant in South Florida offering this delicacy while supplies last, Milos presents these striking crimson prawns sourced from the deep waters off Spain near the Strait of Gibraltar—considered among Europe’s finest and exceptionally rare to find stateside.

Miami Beach’s tony South of Fifth neighborhood is packed with power player restaurants, but many of them can be noisy, crowded, and underwhelming. Milos, however, is a tried-and-true classic on 1st Street, and it’s consistently excellent. From their highlight zucchini, eggplant, and tzatziki appetizer to their impressive market table (pick your own fish!), it’s a rare, reliable constant in an area where restaurants can often skew towards the flashy.

West Palm Beach has become Florida’s most electric playground, where startup cash, yacht crews and ex-New Yorkers fuel a scene that’s anything but sleepy.

“Being able to select your fresh fish in person is so cool, and the quality of the food is always perfect” said Aryna Sabalenka.

Over the course of several recent winter afternoons, FOUND visited Hudson Yards to conduct a two-point spot check on the current state of lunch at Estiatorio Milos Hudson Yards. Here is part two.

Salt baked whole fish is NOT just a party trick! ✨ The salt allows this Lavraki to cook gently and evenly… and the end result is perfectly seasoned!

Costas Spiliadis, who opened Milos in Manhattan in 1997, told his son George to finish university before touching the restaurant world. But George spent summer breaks waiting tables and staging in the kitchen.