Milos Launches Spritz Menu Tied to Greek Islands Across U.S. and London
The restaurant group unveils destination-inspired cocktails and a rosé program featuring Greek and Cypriot wines at its global locations.
Estiatorio Milos is expanding its beverage strategy with a new summer spritz menu and curated wine program designed to evoke Greek island experiences. The initiative, called Meet Me at Milos, begins June 1st across the restaurant's locations in New York, Las Vegas, Miami, West Palm Beach, and London.
The spritz collection draws inspiration from specific Greek islands, with each cocktail incorporating citrus, botanicals, and herbs native to those regions. The Naxos spritz combines mastiha, yuzu, Amalia Brut, and Roots Divino Bianco with fresh oregano and lemon garnish. The Kythira features mezcal, St-Germain, Otto's Vermouth, and peach purée with honey syrup. The Mykonos includes Dobel Blanco, watermelon juice, Aperol, and mint syrup, while the Symi blends Votanikon Gin, grapefruit juice, Italicus, and limoncello. The Aegean expression combines ginger beer, Luxardo, fresh lemon juice, Kydonitsa Wine, and Mastiqua. An accompanying light aperitivo menu complements the drinks.
The beverage program also includes a seasonal Greek Rosé initiative showcasing wines from Greece and Cyprus. The selection features indigenous varietals including Xinomavro, Assyrtiko, Agiorgitiko, and Mandilaria from regions such as Santorini, Crete, Naoussa, Nemea, and Paphos. Dimitri Zafeiropoulos, Global Beverage Director at Milos, oversaw menu development.
Founded in 1979 by Costas Spiliadis, estiatorio Milos operates locations in Montreal, New York, Miami, London, Athens, Dubai, Los Cabos, Las Vegas, Singapore, Toronto, and West Palm Beach. The group also operates Xenodocheio Milos, a five-star gastronomy-driven hotel in Athens, and Milos at Sea, a private yacht charter in the Greek islands. Additional locations are planned for the coming year.
The menu positions the restaurant's aperitivo offering as a more accessible alternative to travel, capitalizing on consumer interest in destination-inspired dining experiences. The strategy reflects broader industry trends toward experiential beverage programming at established fine-dining establishments.