One of the world’s most famous seafood restaurants comes to Toronto

Clarification: Shangri-La officials have issued a statement denying the opening of the Estiatorio Milos in his hotel.

This fall, one of the world’s most famous seafood restaurants will move to Toronto.

According to several sources at the Estiatorio Milos in Montreal, the restaurant should open in a hotel in Toronto this fall. The sources said the destination was inside the Shangri-La Hotel on University Avenue, this location has been flatly denied by the hotel.

Natashia Hajee, Director of Marketing at Shangri-La, confirmed to TRNTO that “Estiatorio Milos is not opening at Shangri-La Hotel, Toronto and there has been no discussion regarding this development.

Sources told Post City the restaurant can seat more than 100 people and the menu will include all of Milos’ signature dishes and fresh fish from the Mediterranean.

Estiatorio Milos currently has restaurants in Montreal, New York (Hudson Yards and Midtown), London, Miami, Los Cabos and Athens. The opening of the Toronto location marks the brand’s eighth restaurant business.

About the restaurant

Estiatorio Milos was opened by chef and owner Costas Spiliadas, and its aim was to introduce the world to the flavors of Greek coastal cuisine.

Spiliadis opened the first Estiatorio Milos in 1979 in Montreal, followed by New York (1997), Athens (2004), Las Vegas (2010), Miami (2012) and London (2015).

TRNTO will continue to monitor the history and find the location and other details.

The menu

The Estiatorio Milos menu will include many famous dishes the restaurant is known for, including classics like the Milos Special (lightly fried zucchini and eggplant, kefalograviera cheese and tzatziki) and grilled whole fish.

The bar is one of the most popular dishes at Estiatorio Milos. It comes directly from the Greek Islands. With a mild flavor and a tender, flaky texture, it is beautiful simply grilled and served with ladolemono, capers and afrala (Aegean sea salt). Photo: Estiatorio Milos
These giant prawns from Madagascar are freshly grilled and served with the head on for maximum flavor. Perfect with an endive salad and a touch of lemon. Photo: Estiatorio Milos
The Milos Lobster Salad – Astakosalata – combines fresh fennel and dill with Treviso radicchio, endives and of course lobster from the Bay of Fundy. Photo: Estiatorio Milos
The zucchini and eggplant tower with a center of tzatziki and saganaki cheese. Photo: @photobypat for Estiatorio Milos
Fresh langoustines from Estiatorio Milos. Photo: Estiatorio Milos

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