What and Where to Eat and Where to Stay
Increasingly trendy and popular, chiefly owing to its striking beaches, natural beauty and carefree Cycladic vibes, Milos has been receiving a great deal of good press over the last few years. Voted “Best Island in the World” and “Best Island in Europe” by the readers of the American Travel+Leisure magazine, Milos is becoming known and loved not only for its beauty but also for its cuisine.
Special Ingredients
A large goat population (the number of certified and veterinary-controlled goats is as high as 14,000!), an abundance of fresh fish and seafood, as well as a great variety of vegetables growing on the island, make up the basis for its traditional dishes. Star ingredients commonly used to season local recipes include garlic, vinegar and the delicious “belte”, a thick tomato paste made from the sundried, salted and crushed flesh of the tomato (without the skin and seeds) that’s used to add dimension to many dishes. The island’s most characteristic cheese is the “xerotiri” (dry cheese’, a PDO product), also known as “Ladotyri”, which is made from goat’s milk and which some cheese-makers still age in the traditional way – inside caves.
Characteristic Foods
The characteristic dishes of Milos’ traditional cuisine are goat or lamb marinated in belte and roasted in the oven with potatoes, “savoro” fish (fried fish preserved in a sauce of vinegar, flour and rosemary) and “gardolazana”, a local pasta similar to tagliatelle that is boiled and served with a creamy, pungent sauce made with “alliada’ (garlic and flour-paste) and belte.
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There is also a whole range of “psefto-keftedes” (false meatballs”), which are like meatless balls or patties, made with tomato, pumpkin, aubergine or fennel, and the “pitarakia”, chickpea and phyllo pies seasoned with aromatic herbs.
A special dessert of the island is the “koufeto” (PGI), a spoon-sweet traditionally served at weddings and christenings and generally considered a festive treat, made with white pumpkin, honey and almonds. There is also the “rafioli”, a crescent-shaped sweet made from thin, crispy dough that’s filled with walnuts and honey, sprinkled with icing sugar and drizzled with rose water.
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Wines of Milos
In the past, vineyards covered up to 247 acres on the island. Today, only 1/10th of these are cultivated, since the inhabitants abandoned viticulture in the 1950s to work in limestone mines, and since the late 1970s, they have been involved in tourism. Today, wine is mainly produced for self-consumption, but the cultivation of vines has been restarted and there is already a certified winery (https://www.kostantakiswinery.com/) open to visitors. Traditionally, the local varieties are the white Savvatiano, red Mandilaria and Serifiotiko, while over the years, due to the demand for a greater variety of wines, varieties such as Assyrtiko, Monemvasia, Moschato and Mavrotragano have been added.
Best Milos Restaurants
A small restaurant by the beach, with a terrace overlooking the Aegean Sea. Homemade traditional food with fresh fish caught by the owners and vegetables from their garden. (Milos, Provatas, 22870-31178)
Fine dining at the restaurant of the luxurious White Coast Suites hotel, a breath away from Sarakiniko beach. The menu, curated by chef Yannis Liokas and chef de cuisine Spyros Mavronassos has Italian and Mediterranean influences with a strong Greek element. (Milos, White Coast, Mytakas Triovasalou, 2287440500)
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Located in the picturesque port of Kimolos with a view of the Aegean Sea, boats and sunset, this restaurant serves modern Mediterranean cuisine with international influences and ingredients from Greek producers. You will taste grouper carpaccio with tomato relish, lamb carpaccio with chimichurri and lemon foam, gnocchi with seafood and fish fillet with fresh pasta. (Milos, Pollonia, 22870 41208)
A seaside café-restaurant overlooking the rocky landscape of the Aegean Sea in one of the most picturesque spots of the island. Its dishes are mainly seafood-based and made with fresh fish from local fishermen. Standouts are the swordfish souvlaki, octopus stew and smoked dry mackerel. (Milos, Mandrakia, 22870 23670)
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A popular tavern on the beach of Papikinos with a shady courtyard full of climbing plants. Here, cook Irini Psatha prepares traditional dishes and home reared meats. They are famous for their local cheeses that come from the family dairy. Try the pita bread with cheese and grandmother’s leaf, lamb “sourtoukiko” (on greaseproof paper with spring onions and dill) and handmade macaroons. (Milos, Adamas (Port of Milos), 22870 21672)
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A restaurant in the harbour, right over the water. Cuisine with a modern and international character inspired by Greek tradition and local products. (Milos, Adamas, 22870-27494)
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A taverna on the pier of a remote settlement, next to an old windmill with a view of Adamas and Plaka. They serve homemade traditional food, home-reared meats, local vegetables and cheese products. Also worth trying are the well-fried little pies with vegetables or cheese, various “pseftokeftedes” and well-made stews. (Milos, Empourios, 22870 21389)
A family tavern near the beaches of Ag. Irini and Alogomantra, with a dazzling view of the sea and the sunset. Dishes abide by traditional standards and are created by cook Anna Vlachou, who uses products from her garden. (Milos, Pachaina, 22870-41492)
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Situated in a picturesque creek overlooking the colourful “Syrmata” boathouses and the sunset. The menu is based on fish and seafood and is cooked by chef Nikos Androulidakis. Try the sea bass fillet with kakavia (fisherman’s soup) puree and sea bream in oil-cooked vegetables with olives. (Milos, Klima, 22870 22134)
A restaurant with greenery and shade that looks out to the bay of Milos. The menu serves tasty stews, roasts, seafood and a variety of appetisers. Don’t miss out on the lamb cooked in a traditional wood-fired oven. (Milos, Tripiti (on the road to Catacombs), 22870-23100)
Galanis Traditional Taverna-Bakalicon
A family-run old grocery store that was renovated and converted into a taverna, retaining elements of its former life in the decoration. A wide variety of snacks – octopus, mussels, marinated anchovies, pan-fried snails, etc. (Milos, Triovassalos, 22870 28163)
Read also:
Milos: Island of contrasts and balance
Milos: Τhe island with the stunning waters and the lovely landscapes
10 experiences worth having in magical Milos
