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Greek Spreads
Tzatziki, tarama, scordalla, ktipiti, eggplant, caviar, feta cheese.
Fried Zucchini & Eggplant
Paper-thin cut zucchini, eggplant, & saganaki cheese, lightly fried.
Shish Kabob
Filet of Chicken Marinated, served with oven- lemon potatoes and rice.
Melitzanosalata
Smoked mouse of eggplant, onions, parsley, olive oil & herbs.
Stone Crabs
Fresh from our local waters.


 







 

 

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 of Taygetos.
 

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 and poultry.
 

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 watering perfection!
 

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 seasoning. 


Milos
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  !!!

 

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Milos Estiatorio - Authentic Greek Seafood