Mon. Nov 28th, 2022

When it comes to high-end Greek restaurants, Estiatorio Milos has established itself as one of the most lauded options in the world. Established in Montreal in 1979, it has since expanded to popular destinations like New York City, Las Vegas, Miami, London, and Los Cabos, attracting those in search of the freshest seafood and finest hospitality, including a strong celebrity following. Earlier this year, chef Costas Spiliadis took his empire to the next level by opening his first hotel in Athens, Xenodocheio Milos.

Spiliadis first made his homecoming to Greece in 2004 when he opened his renowned restaurant at the Hilton Athens, perfectly timed to the Summer Olympics. After a strong run for more than a decade, the chef shuttered the location and began to focus on Xenodocheio Milos. Done in partnership with Intra Athinaiki company and Dimos Stasinopoulos—the CEO of Epoque Collection, a luxury boutique hotel management company—the trio set out to create something that would transform Athens’ hospitality scene: an intimate property that’s simultaneously luxurious and unpretentious while delivering a fine-dining restaurant experience.

But first, what’s in a name? It’s a little more straightforward than you may realize. “Estiatorio” is a Greek restaurant that’s more upmarket than a taverna. Meanwhile, “xenodocheio” is Greek for “hotel.” Spiliadis’ matter-of-fact approach to naming his establishments is also reflective of how he handles food, letting fresh ingredients speak for themselves instead of masquerading them under heaps of sauces or distracting techniques. This can also be seen with the hotel, which has a minimalist aesthetic that allows the fine materials and high-end furnishings to shine.

At Xenodocheio Milos there are just 43 accommodations. The hotel occupies a Neoclassical building in the heart of Athens that dates back to 1880, located across from the city’s Old Parliament. The first several floors of the property are the original structure and boast incredibly high ceilings. The top two levels are new additions and while the ceilings are lower than the rest, these rooms offer a private terrace with panoramic views that include Lycabettus Hill, the capital’s highest point. Designed with sophistication in mind, all of the digs feature clean lines, Dionysos marble bathrooms stocked with neighboring Naxos Apothecary toiletries, Greek-made furnishings, comfortable Simmons mattresses, pendant lights, and sculptural accents that evoke an atmosphere akin to a modern art gallery. Each one is also outfitted with a dining table so that guests can enjoy an in-room experience catered by Estiatorio Milos.

While classic rooms start at 215 square feet, there are larger categories to choose from if you’re traveling with family or if you simply want more space. Two of the most exemplary options are the Milos Terrace Suite and Milos Signature Suite. The former is a one-bedroom layout with a separate living room are and a wraparound terrace that’s furnished with a jacuzzi. The latter is the hotel’s largest room, measuring at 915 square feet, and is the only accommodation that features a bathtub.

Throughout your stay you’ll also have access to a 24-hour gym with Technogym equipment. And should you need some rest and relaxation after a day of exploring ancient ruins, there’s also a spa suite where you can enjoy a massage, facial, or body treatment utilizing Elemis products.

In addition to room service, Estiatorio Milos on the ground floor is open throughout the day for breakfast, lunch, and dinner. For those who want to skip the formal dining room, there’s also a bar that includes outdoor seating for a more casual option. But regardless of where you opt to sit, you’ll receive the same attentive service and quality of food. Just like any other Estiatorio Milos location you’ll find all of your favorites, like their Milos Special of fried zucchini and eggplant chips and whole fish prepared to your liking. But despite the familiar menu, you’ll find that the food here is a notch above the rest.

For more information, visit Xenodocheio Milos’ website.

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