Milos Restaurant — Restaurant in Athens

Milos is without doubt a fine seafood restaurant, but the biggest downfall comes from the staff. The food is without a doubt superb, but being of Asian descent, you can’t help but feel you are being judged upon entering the restaurant. In some ways, I do feel for venues as many Asian tourists are disrespectful but to put a blanket judgement on all those of this descent takes it one step too far.

We were fortunate to reserve on short notice for Valentine’s Day and had arrived a little early just to settle down without any pressure to ourselves or the venue. However, after taking some time to choose the bottle of wine (just over 5 minutes as a lot of wines was not to our taste), we overheard one of the staff commenting in Greek that we were taking too long over the menu. This was the first strike of the evening as both my partner (native Greek) and myself (who understand Greek) and are locals in Kolonaki felt this as rather unwelcoming.

A restaurant of this calibre, you would expect to know their seafood. As someone who loves lobster, I was told the lobster was imported from Scotland. After being invited to view the fresh seafood, I immediately noticed the lobster was not Scottish but was in fact Canadian, further clarified by the chefs as being from Nova Scotia and not northern Scotland.

Before my partner finished her seafood starter, one of the wait staff had arrived to change our plates for the mains, for a high-end establishment, this is simply unacceptable as you can clearly see one person had not finished her food and you are forcing the mains on us. At this point, I had to note to the restaurant manager to slow down and be calm, we are not in a rush but we seem to be forced to rush without reason. As a native Londoner, I can understand time constraints but by Greek standards, this is beyond norm.

Ultimately, you could tell the divide in how you are being treated as guests. Other Greek guests or those who were white were given the friendly, communicative service but our table were given the wide berth. If it was not for the friendly waitress and tall, blond waiter with the side parting who gave us the normal service, we would have simple walked.

I had to ask the restaurant manager for a word before I left, this wasn’t about the expectations nor the €200+ bill (to which we still tipped for the staff that served us), but more about how the night has panned out. We simply didn’t feel inclined to order more food or drinks from the service and the fact that the older colleague who made the remark on the basis that I spoke English most of the time and did not realise that I understood Greek and that my partner was native Greek became an insult in itself.

Few venues rival Milos on seafood but from a service and experience level, Milos falls below par. As a patron of Maybourne Group and as a local, it is hard to recommend on the...

Before I start writing this review, I want to mention explicitly that the majority of the reason I gave this 4 stars was the waiter that we had. He gave me and my wife the best dining service I've ever experienced in my life (he went by Evan). The first thing I noticed is the menu is very pricey, which I get because it's a high quality restaurant. But after I received the bill, they charged me for water and olive oil, and on top of that every individual item was taxed heavily which took the bill over the top. Part of this was because we were in Greece, but I have had equal or better food at more reasonable prices and better portion sizes. The food, however, is great to say the least. All the seafood we ate was freshly caught and it was obvious from tasting it. The kalamari, eel, clams and red snapper were prepared properly. This could have been a 3 star review had it not been for Evan. First off, he asked me to come to see the daily catches which he explained each individual fish and crustacean meticulously to give me the best idea of what I may want to eat, coupled with the fresh vegetables. After I placed my order, I asked my wife if she wanted something and Evan told me the red snapper that I initially ordered would have been more than enough food to feed both of us (especially with the appetizers and salad we ordered). Evan could have easily took my order and not said anything, but he was honest and didn't want me to pay for something we were not gonna finish or overpay. That alone blew my mind and made me realize he was a good person and waiter. When we got our fish, he was accompanied by another gentleman who helped served our whole grilled snapper. Evan asked me if I wanted to eat the head and I said yes. However the other waiter inadvertantly took the head with him and Evan called him back to retrieve it. Evan then proceeded to apologize vehemently for the mistake and told us it wasn't taken away intentionally and that it was an accident (which I had no doubt about). He was so determined to give us a fantastic dining experience and his effort was stupendous. I want the owner of the restaurant to know that Evan is the only reason I recommend this restaurant and he deserves a raise. I love this man and if I ever return to Athens I hope to dine at Milos with Evan taking care of us just like he took care of me and my wife this very evening. Thank you Evan,...

It was a nice experience dining. The atmosphere is comfortable and relaxing in an elegant setting. The staff are professional and give you warm and friendly greeting once you step in the restaurant. But these are just ordinary for a higher grade dining place. The spot light is in the journey of dining. We went out for choosing the seafood. There were a variety of choices: groupers, sea bream and sea bass. We were only two people dining, so we chose the sea bream because of the size, but we really wanted to go for sea bass as the oil and meat are perfectly matched. Anyways, the fish is well served, 90% of bone was removed, and the oil was well caramelized and skin was crunchified. Limited to the texture of sea bream itself, the meat was a bit coarse. But it is not easy to retention a tender meat for a sea bream. Already 80-90% of score. For the lobster pasta, it is a serious and meticulous dish from the chef. The chef has a very good skill and understanding of lobster. The clamps meat was tender and crunchy, and the pasta is wonderfully al Denté. The chef even scrapped out all the essential fat from the head and made a source for the pasta, without jeopardising the aesthetics of the lobster shell. Wonderful!! Tasty and nice. You can feel the full heart of the chef. Just the lobster tail can be cooked for a bit shorter time. But it is wonderful enough. Also we had the crab cake as the starter as we were waiting for the main dishes, it was great and it is a carnival of crab meat. I tried the cocktail Milo’s Old Fashion, which is a bourbon based cocktail with honey which I find it nice but what I looked for was more surprising and fun. Anyways, I found the character of it matches the vibe of the restaurant. All in all, it is a...