Milos Greece Travel Guide | Best Places to Eat, Drink & Relax

Milos Greece Travel Guide | Best Places to Eat, Drink & Relax

Γεια μας my hungry, thirsty, and fun friends. Today’s video is all about the Greek island of Milos, the best places to eat, drink, and relax. I hope you enjoy it. If you’re the kind of traveler who appreciates a fine Bordeaux after a day on the slopes in St. Christoph, then you probably understand that true luxury isn’t found in completely obvious destinations. It’s about discovering the hidden gems. Unfortunately, for the past couple of years, Condé Nast Traveler has outed Milos as the best Greek island to visit. Fortunately, Milos remains free from over-tourism. It’s still personal, charming, and beautiful. But for how long? I spent several days on Milos exploring the local food, wine, and sights. We had our own vehicle, and we based ourselves near Pollonia, which offers excellent restaurants in its small port. There are over 70 stunning beaches on Milos and most of them are accessible only by sea. But in this video, you’ll discover all the highlights you can reach by land, including some truly iconic coastline. I’ll cover where to dine, drink, and relax in sophisticated style while still having fun. Plus, I’ll reveal two crucial mistakes that visitors make when exploring Milos and the Cyclades. Let’s go. Let’s start with what matters most. Where to eat if you appreciate exceptional cuisine and want to experience the best local products. The first stop is Sirocco Volcanic Restaurant This isn’t your typical Greek taverna. Set directly on Paleochori Beach, Sirocco delivers modern Mediterranean cuisine that would impress in any elite seaside restaurant in Europe. Pure native ingredients and a unique cooking technique sets this place apart. A volcanic island, Milos is full of fault lines, and one runs directly under this beach. Thermal vents deliver steam to the surface at over 110 degrees Centigrade. That’s 230 degrees Fahrenheit. Sirocco’s chefs use these vents to slow cook fresh fish and meat casseroles in the sand. The result is an incredibly tender and flavorful protein that is absolutely worth spending a few hours in conversation over a couple bottles of wine. Expect to spend 80 to 100 euros per person. Thank me later. For great dining that doesn’t feel touristy, Yialos delivers refined Greek cuisine with a serious attention to detail to Greece’s ever more impressive wines. We enjoyed a bottle of Dafnios from the Douloufakis Winery in Crete. It’s a blend of Liatiko and Vidiano grapes. A perfect pairing with the traditional Cretan Dakos salad and the local Miliotes surf and turf. Just got to be honest with you for a second, this is one of the best things I’ve eaten in a while. It’s the surf and turf. It’s pork with octopus and a little flatbread. This thing right here. It’s really good. Really, really good. Highly recommend. Nama serves traditional Greek taverna fare that is a couple notches above. The food is as delicious as it looks. And the plating here is high art. We really enjoyed the Kefalotiri Saganaki fried cheese with spicy tomato marmalade and fresh lemon. Since we’re on a food safari and Nama makes amazing desserts, we had to get one. The puffed phyllo pastry filled with cream, fruit preserve, and topped with chopped pistachios was amazing. Alkis is a favorite traditional taverna among locals. It commands a nice dress at the end of the row of restaurants overlooking the small port of Polonia. The family has been serving seafood and meat for over 200 years. Locals came to watch the football as we tucked into some homemade fried zucchini patties and the grilled cuttlefish. This is unpretentious excellence, which is exactly what you want in a destination like this. Walk by Akrotiri and you’ll see a line of several octopuses hanging out to dry in the sun. This is a clear sign that you want to eat here. My wife ate her octopus teacher, but my memorable dish was a slow cooked leg of lamb. Sometimes the greatest luxury is perfect simplicity executed flawlessly. I paired it with a bottle of chilled Agiorgitiko. Don’t like chilled red wine? That’s too bad. Now let’s talk about drinking well on Milos. I am more convinced than ever that the Greeks do coffee better than anybody else, even their friends across the Adriatic Sea. The Deck in Pollonia confirms this belief. Freddo Cappuccino, Freddo Espresso, the tradition of Greek Frappé, it’s all perfect. They also serve superior brunch fare if you’re nursing a hangover. One reason I love this country is that Greeks have fully embraced the restorative power of pancakes, bacon, and a mountain of fluffy eggs. Kostantakis Winery is a small family operation with only four hectares of vines. They began in 2013. The winery occupies a unique cave which offers consistent temperature and humidity throughout the year. This is ideal for processing and maturing their wines. Because we’re on Milos, the soils are volcanic, well-drained, and phylloxera-free. The only other volcanic wine producing island in the Cyclades is Santorini. And growing Santorini’s native grape, Kostantakis makes a lovely Assyrtiko that is bright, racy, and precise. Since the vines are only 500 meters from the coast, the breezes deliver that lovely salinity and minerality in a glass that truly distinguish Assyrtikos that originate from the Cyclades. I recommend a visit to their tasting room. The ambiance is chill, beautiful, and cozy. Like Hobbiton meets volcanic Greece. The two-hour tasting is 55 euros per person, and it’s limited to eight guests. If you’re looking for spotless place to stay that blends Cycladic architecture and modern comfort, Kostantakis also offers winery suites and an apartment. For sunset drinks, Utopia Café opens at 6pm each evening. From signature cocktails like the Sunset Bliss made with coconut cream and framboise liqueur, to the Greek Negroni made with Athenian vermouth and Aegean tonic, you’ll enjoy a great vibe on the roof overlooking Milos Bay, Cape Vani, and the island of Antimilos in the distance. Finally, let’s talk about the experiences that make Milos unforgettable for travelers who’ve seen it all. Sarakiniko looks like the Greek coast on the Moon. No sand here, just polished white volcanic cliffs carved by the wind and the waves. It may be the most photogenic landscape in the entire Mediterranean. A word of caution, if the surf is way up, it’s dangerous. But when the winds are calm, you can enjoy several opportunities to plunge from different heights. The water here is so iconically clear and blue. It looks fake. A postcard in every direction. Sarakiniko is a popular highlight on Milos, so it’s best to show up early for good parking and a towel placement in the best spot. Firopotamos is a picture-perfect traditional Greek fishing village. The buildings and boat shelters are built into the cliffs. The place is catnip for Instagrammers, with its calm, shallow turquoise waters, whitewashed boathouses with multicolored doors, an ancient archway, and a picturesque orthodox chapel overlooking the cove. Plathiena Beach is located in a relatively secluded cove on the northwest coast of Milos, only a few minutes’ drive from Firopotamos. The sand is fine and soft, with some pebbles on the entry into the water. The shallow bay is electric blue, teal, and turquoise, and many consider this the best spot to watch a sunset on Milos. The taberna offers cold drinks and comfy loungers. Several Mediterranean tamarisk trees also offer natural shading. Because we had our car, we enjoyed the luxury of our own umbrella, chairs, and cooler, filled with bottles of chili Moschofilero and Monemvasia. We made Villa Gallis our home during the entire stay in Milos. A 10-minute walk from the port of Pollonia, it was a welcome, quiet, private, luxurious, and low-key spot to rest and relax. I love the clean, bright, minimalist architecture of the Cyclades. Villa Gallis is an archetype. We also loved the spacious walk-in shower, the very comfortable king-sized bed, and pets are accepted. Riesling enjoyed meeting many of the local cats. The highlight was the large pool that overlooks the Kostantakis vineyards and the Strait of Kimolos. Plenty of large lounge beds, tables, nooks to read in to relax, and snooze. Now here are two crucial travel mistakes I promised to reveal. First, if you can, avoid Milos and the Cyclades during July and August. In peak season, you’ll compete with more people, and it’s hotter than a stolen iPhone and a microwave. The sweet spot is May through June, or September through October. You’ll have better weather, superior service and attention to detail, and better access to everything I’ve just shown you. Second, bring or rent your own car. Milos has good roads, and you’ll really appreciate the flexibility of having your own vehicle, especially if you want to enjoy early morning photo shoots or the flexibility of coming back to the hotel pool. Traveling to Europe? If you want a free 30-minute luxury travel consultation, hit me up at eatdrinkfun.com / custom adventures. If this helped you plan the perfect Milos experience, subscribe for more insider travel content for people who enjoy nice things. I’ll see you in the next one. Until next time, remember to eat well, drink better, and always have fun. Yamas.

Explore Milos like an insider with great taste: elevated dining at Sirocco with volcanic sand cooking your fish, an incredible food safari in Pollonia, sunset drinks at Utopia Café, sipping Cycladic Assyrtiko at Kostantakis, and exploring the lunar cliffs at Sarakiniko. I share the best places to eat, drink, and relax, as well as two key mistakes to avoid, so you can enjoy Milosian luxury without the crowds. Subscribe for more Eat Drink Fun guides to Europe’s hidden gems.

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CHAPTERS
00:00 INTRO
01:23 CHAPTER 1: Eat in Milos
01:30 Sirocco Volcanic Restaurant
02:44 Yialos – Eat
03:23 Nama – Eat
03:51 Alkis – Eat
04:16 Akrotiri – Eat
04:51 CHAPTER 2: Drink in Milos
05:02 The Deck – Drink
05:24 Kostantakis Cave Winery – Drink
06:31 Utopia Café – Drink
06:56 CHAPTER 3: Relax in Milos
07:07 Sarakiniko Coast – Fun
07:46 Firopotamos – Fun
08:12 Plathiena Beach – Fun
08:50 Villa Gallis – Fun
00:00 CHAPTER 4: Mistakes to Avoid
10:11 CONCLUSION
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