From the Aegean to One Flagler: DINING AT MILOS IS A JOURNEY, NOT A MEAL

The moment you step through the doors of Estiatorio Milos at the stunning new One Flagler building in West Palm Beach, you are met with a feeling that’s hard to describe—but unmistakably Mediterranean. It's the kind of place where sea breezes seem to follow you in, the lighting is golden, and the air is perfumed with lemon, oregano, and anticipation. Greeting you warmly is Paris Manolas, the charming general manager, who welcomes every guest like an old friend returning home. And just like that, the Milos magic begins.

Founded by legendary chef Costas Spiliadis, Milos has set the global standard for refined Greek dining since opening its first location in Montreal in 1979. Its newest outpost in West Palm Beach continues that tradition of excellence, offering more than just a meal, but rather a journey into the heart of Greece’s culinary soul. Inside the two-story, 294-seat space, designed by Tara Bernerd & Partners, every texture and tone is thoughtfully curated to evoke the relaxed elegance of the Aegean coast. Think whitewashed stone, soft oak, olive trees, and the gentle trickle of water in the background. Even the dramatic signature staircase feels like a sculpture paying homage to the sea.

The open fish market is the centerpiece of the Milos experience—an iced stage where a dazzling array of whole fish and shellfish glisten under soft, curated lighting. Nearly all of it swam in the Mediterranean just the day before, caught and flown in overnight to preserve its pristine freshness. With the guidance of a knowledgeable Captain, guests are invited to hand-select their catch. I chose the sole, simply grilled with lemon and finished with Milos’ exclusive olive oil, delicately infused with wild Greek oregano. The result was nothing short of divine—clean, vibrant, and prepared with masterful precision. And you certainly learn something new every day: I was told that the deeper the fish swims, the larger its eyes—some on offer that evening were so deep-dwelling, they’re caught by spear. The experience is as educational as it is exquisite.

But before the main course arrived, I was swept up by one of the most beautiful Greek salads I’ve ever experienced. The barrel-aged feta, dense and creamy with a mineral-rich complexity, anchored a mix of vine-ripened tomatoes, cucumbers, onions, and olive oil so fragrant and peppery, it could be bottled and sold on its own. The flavors were honest, bright, and deeply satisfying—classic Milos.

The crowd is as polished as the cuisine. On a typical evening, the softly lit dining room is dotted with elegantly dressed locals, global travelers, and the kind of beautiful people you expect to see in a Mediterranean jet-set fantasy. Despite the glamor, there is no pretense—just the warmth and ease of people enjoying incredible food in a gracious atmosphere.

The Milos Special—a tower of paper-thin fried zucchini and eggplant draped over a disk of saganaki cheese and served with a dollop of tzatziki—is a must. It’s playful, addictive, and speaks to the restaurant’s ability to make even the humblest ingredients sing. And don’t sleep on the Astakomakaronada, a decadent Athenian-style lobster pasta that somehow manages to feel both indulgent and delicate.

To drink, Milos offers the most extensive Greek wine list in South Florida, with rare and exquisite selections like crisp Assyrtiko from Santorini and deep Xinomavro from the northern highlands. The sommelier, as passionate as he is informed, guided me to a white wine that paired perfectly with the fish—earthy, floral, and unforgettable.

Just when I thought the experience had peaked, dessert arrived. The Baklava Kaimaki—a luxurious swirl of artisanal ice cream layered with honeyed baklava and Ekmet Kataifi—was a showstopper. But the real surprise was the Real Greek Yogurt drizzled with thyme honey from Kythira and studded with crunchy walnuts. It was simple, authentic, and transcendent.

Dining at Milos West Palm Beach is an immersive, soulful experience, one that transports you to a cliffside taverna in San- torini while seated just steps from the Palm Beach waterfront. Whether you’re drawn in by the promise of pristine seafood, the legendary Greek hospitality, or the sleek interiors, you’ll find yourself planning your return visit before the check even arrives.

Estiatorio Milos | 170 Lakeview Ave, West Palm Beach, FL

Milos West Palm Beach is now open for lunch, including a special 3-course prix fixe menu, available Monday through Friday from 11:30 AM to 3:00 PM, for $45 per person.

Hours: Monday – Saturday
11:30 AM – 3:00 PM
4:30 PM – 12:00 AM

Reservations: (561) 437-8889 | www.miloswestpalm.com | @milosoflo

An absolute must.