Estiatorio Milos
our comments
The look of this Greek seafood restaurant---that is an outpost of the original Montreal branch---is high-tech-meets-theatrical: blond woods, high ceilings, gauzy white curtains and a raised dining area. All of the food is simple and true to its Greek roots, and you can’t go wrong with traditional Greek salad, char-grilled octopus or fried eggplant. The star of the show is fresh seafood---which is displayed glistening atop mounds of crushed ice in the dining room---done simply, everything from Moroccan pageot to wild North Carolina sea bass, or whatever other exotic wildlife from the sea the chef can manage to get his hands on. All of it is prepared perfectly and charged by the pound, which sounds reasonable until you see the bill. End your meal with a dish of refreshing homemade yogurt topped with a drizzle of honey and what could be the city’s best baklava.- April 2005
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