Drink and Dine
Laying the table.
A Greek fish market with the Marina in the window
Estiatorio Milos
Restaurant
The room is white and low-lit, with one long curved banquette set against a wall of tall windows.
The Marina towers stand across the water. Outside is a terrace over the Skyblaze fountain, which starts at 8 and takes the conversation with it.
Nothing is added to the fish. That is the whole method, and it is unfashionable — no sauce to hide behind and no garnish doing work the kitchen should have done. What it demands instead is the buying, which is why the ice is the first thing anybody is shown.
The seafood is sourced sustainably. The service is warm and Greek, and it comes as a surprise in a room this white.
The kitchen
Costas Spiliadis
The whole restaurant is one idea of his: that the buying matters more than the cooking.
Nothing is added to the fish.
