Milos New York

The focus at Milos is always on finding the best the world has to offer: the best produce, the best honey, the best yogurt, and certainly the best fish and seafood. Through extensive travel and research, we have hand selected and developed close relationships with our suppliers, mostly farmers and fishermen that provide Milos with these important materials. They range from small family-owned fishing companies in the Greek islands and shores of Morocco, Tunisia and Portugal, to independent North American fishermen. All are dedicated to delivering fish and seafood with a commitment to freshness, exceptional quality and respect for the environment. A lot of our produce is grown on organic farms all over the U.S. and Canada. We have located premier sources for each product. The highly praised yogurt at Milos is made of 100% goat’s milk at a family-owned goat farm about 80 km west of Montreal. The sublime honey drizzled atop the yogurt comes direct from the small island of Kythira in the Aegean Sea. The bees there feed only on wild thyme flowers, which results in the intoxicating floral flavours of this exceptional honey. The fresh Greek oregano we lightly sprinkle into the olive oil at each table is grown specially in a Montreal greenhouse – 100% organic and purified. And of course, our exceptional extra virgin olive oil, sold at both our Montreal and New York restaurants as well as fine food stores in Canada and the U.S. under the brand name “My Sister’s Olive Oil”.

When the raw products are of such flawless quality, as they are at Milos, covering them up with sauces and forceful flavours is exactly what should not be done. Milos prides itself on its delicious food – the idea is perfect simplicity, to preserve each ingredient’s distinct flavour and nutritional value. Why interfere with what nature has already mastered? Fish are put in a special hinged grid that goes directly on the hot grill. Then they are lightly dressed with olive oil and fresh lemon juice, so the fresh tastes of the sea remain undiminished. For seafood lovers, the menu is reminiscent of a vacation in the Mediterranean: Loup de Mer, Anchovies, Red Mullet, Octopus, fresh Sardines and Calamari.

With the goal to present Greek cuisine at its best, Milos spared no effort over the last twenty years in searching for products and ingredients. It is this wealth of materials that not only sets us apart but also helps Greece and the Greek diet take the place it deserves on the international scale. Whether it is the olive oil and the precious fish and seafood, or extraordinary fruits and vegetables, to small items such as the fava and capers of Santorini or the thyme honey from Kythira, you will find it at Milos.

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