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To Milos Estiatorio For Catering, Reservations Or Ordering
Tzatziki, tarama, scordalla, ktipiti, eggplant,
caviar, feta cheese.
Zucchini & Eggplant
Paper-thin cut zucchini, eggplant, & saganaki cheese,
Chicken Marinated, served with oven- lemon potatoes and
Executive Chef Yannis Diassinos
Chef Yannis has received many of the
world’s highest culinary honors for his tireless efforts in
innovative gastronomy. At the age of (14), he graduated from the
‘Culinary Institute of Athens’. Since then he has received ‘4
Stars’ from News Day and ‘4 Stars’ from the New York Times.
Yannis’ cooking style is simple…..To
preserve the distinctive flavors and nutritional values of superior,
fresh ingredients and there preparation, he expresses the philosophy
of harmony with nature. His menu’s have all the elements of the
Mediterranean diet; extra virgin olive oil, olives, feta cheese,
yogurt, honey, nuts, fresh fish, meats, poultry, seafood, lobsters
and octopus. All breads and his gourmet desserts are made on the
premises. Chef Yannis imports a large selection of Greek wines and
international favorites from around the world and makes them
available at Milos Estiatorio.
Chef Yannis cooking preparation does
not include any artificial flavors or M.S.G., to falsely enhance the
flavors of his fresh food. His cooking is just like Grandma’s;
only using the freshest of herbs and spices, with a light emphasis
of basil, oregano, rosemary, sage and thyme.
Chef Yannis Philosophy:
throughout his travels and extensive research the chef has developed
close relationships with all of his suppliers. Milos Estiatorio is
always looking for and finding the best the world has to offer. His
extra virgin olive oil, which is considered the finest in the world,
comes from the island of Crete and his oregano comes from the Mount
The United States farmers provide us
with the best produce from their organic farms. The best yogurt
comes only from goat’s milk. Their honey comes from Greece, where
the bees feed on wild thyme flowers. The fishermen in Greece,
Spain, Portugal, South America and North America provide the
freshest fish, seafood and live Maine Lobsters. Their meat
suppliers provide exceptional qualities of fresh lamb, steak, chops
The Chef’s food preparation
philosophy is “Perfect Simplicity”; take the top ingredients and
don’t over power them with sauces, take the fish, lightly dressed
with ‘Lladole Mono’ virgin olive oil, lemon juice, oregano and sea
salt put them in a hand-grill and cook over a hot charcoal grill….result..… mouth
The fresh taste from the sea remains
undiminished for all seafood lovers. Milos’ menu is reminiscent of
a vacation to the Greek Islands to taste the areas seafood
delicacies, such as Lavraki-Lithrini, Tsipura, Octopus, Calamari,
Sardines, Sargos-Balada-Barboumia. For meat lovers Chef Yannis
marinates his lamb chops with mild herbs and for steak his special
presents Greek Mediterranean Cooking “At Its Best”
by using the wealth of traditional ingredients with the freshest of
seafood, meats, poultry, fruits and vegetables to help the
Mediterranean diet take place on an international scale.
Kali Sas Orexi !!!
Bona Appétit !!!