World Famous Mediterranean Seafood Restaurant estiatorio Milos Continues Global Growth with Debut in Mexico at Four Seasons Resort Los Cabos at Costa Palmas

One of the finest Mediterranean seafood restaurants in the world, estiatorio Milos, will open its first outpost in Latin America at the highly-anticipated Four Seasons Resort Los Cabos at Costa Palmas, opening November 1, 2019. Originating in Montreal in 1979, this marks the eighth restaurant from acclaimed Chef Costas Spiliadis, joining an international portfolio that includes Athens, London, Las Vegas, Miami, two locations in New York City including the recently opened Hudson Yards, and their ninth location is set to open in Dubai in early 2020.

Located on the undiscovered beaches of Baja California’s East Cape, estiatorio Milos at Four Seasons Resort Los Cabos at Costa Palmas will offer the classic and beloved Milos menu, while also embracing Mexico’s copious natural resources. Featuring dayboat seafood from the Sea of Cortez – termed “the aquarium of the world” by Jacques Cousteau - guests will hand-select their favourite catch from a glistening 230-square foot (21-square metre) display atop mounds of crushed ice to be either grilled with lemon and olive oil, or baked in sea salt and herbs in the open-air kitchen. A formidable raw bar offers guests the freshest whole-fish sashimi, and tartares, while signature dishes such as the famous Milos Special - a tower of paper-thin, crispy fried zucchini and eggplant slices over rich, house-made tzatziki and Kefalograviera cheese - pay homage to Chef Spiliadis’ unconventional culinary beginnings in Greece.

“I’m incredibly excited to bring my passion for Greek cuisine into this partnership with Four Seasons Resort Los Cabos,” says Chef Costas Spiliadis. “Impeccable seafood and flawless produce are the cornerstone of my restaurants, both of which are inherently abundant here on the Sea of Cortez.”

Elegantly austere in flavour and design, the 213-seat oceanfront restaurant designed by Guerin Glass Architects with art and accessories by Kuskin-May, the space mirrors the minimalist Mediterranean style of each of chef Spiliadis’ restaurants. Effortlessly blurring the line between indoor and outdoor dining, a wall of floor-to-ceiling windows look out to the calm, aquamarine waters of the Sea of Cortez. Inside, lofty 14-foot (4.2 metre) ceilings decorated with 15 chandeliers, Mexican stone floors, deep cushioned booths, and Volakas marble tables create a sleek and airy atmosphere evocative of an open-air market. Outdoors, tables are peppered atop the sand, reflecting the glow from the cotton candy skies at sunset.

The chic and sophisticated bar and lounge offers a diverse wine list, with various bottles of imported Greek wine, and an impressive list of regional wines from Baja Mexico – the oldest wine-producing nation in the Americas. A specialised cocktail program combines the best of Greece and Mexico with top shelf mezcal, tequila, ouzo and mastiha for libations such as the Greek Mojito, which favour Metaxas brandy in place of traditional rum.

“Chef Spiliadis is a true visionary and we could not be more thrilled to partner with estiatorio Milos,” says Borja Manchado, General Manager of Four Seasons Resort Los Cabos. “Our mutual reverence for impeccable guest experience and epicurean excellence make this the ideal partnership, one that we are immensely excited to share with our guests and the community of Los Cabos.”

estiatorio Milos at Four Seasons Resort Los Cabos at Costa Palmas will be open seven days a week for breakfast and dinner.