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A glass case of whole fish on ice greets you at the door, which tells you everything about Milos before you've sat down. This upscale Greek seafood restaurant in a Grade II-listed Piccadilly building has been Costas Spiliadis's London outpost for his long project of taking Hellenic cooking seriously. The raw bar runs to oysters and sashimi; the kitchen leans toward grilled fish and lobster, all meant for the table to share.
The awards strongest first
- The 50 The 50 Discovery
One number, weighted & current 71
How we scoreThe dishes from the writeups
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Greek ceviche
“The chef serves several set menus that include the likes of Greek ceviche, grilled octopus and lobster pasta, with dishes designed for sharing.”
The 50 -
Grilled octopus
“The chef serves several set menus that include the likes of Greek ceviche, grilled octopus and lobster pasta, with dishes designed for sharing.”
The 50 -
Lobster pasta
“The chef serves several set menus that include the likes of Greek ceviche, grilled octopus and lobster pasta, with dishes designed for sharing.”
The 50
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