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Estiatorio Milos Prepares to Open Its Greek Seafood Restaurant at the Venetian in March

The restaurant gets ready to showcase its fish market

The entrance to a restaurant
Estiatorio Milos at the Venetian
Venetian [Official Site]

Estiatorio Milos, the Greek seafood restaurant from Costas Spiliadis, reveals its new space at the Venetian on March 16, according to reservation availability on OpenTable.

The 10-year Strip veteran departed the Cosmopolitan of Las Vegas last year to move its Mediterranean-inspired seafood menu to the Venetian’s restaurant row.

Work started on the new space in August, bolstered by a $10 million budget in estimated construction costs alone. Milos takes over the 13,624 square feet of shuttered seafood restaurant Aquaknox, with a maximum occupancy of 434 inside.

Milos flies its seafood in daily from the Mediterranean then displays it in the restaurant’s fish market, where customers can pick their dinners. Whole fish in sea salt, tuna, lobster, salmon, and octopus make the menu, along with the Milos Special, a tower of fried paper-thin zucchini and eggplant with tzatziki at the base and within.

The bar at a restaurant
Estiatorio Milos at the Venetian
Venetian [Official Site]

Alain Carle Architecte created the look of the restaurant. Already, Milos has eight locations worldwide. It originally launched in Las Vegas on December 15, 2010, the opening day of the Cosmopolitan resort, with an airy, light-toned tribute to globally sourced seafood.

Greek Restaurant Estiatorio Milos to Make a Huge Move to the Venetian [ELV]

All Coverage of Estiatorio Milos [ELV]

Tracking the Huge Restaurant Changes Coming to the Venetian and Palazzo [ELV]

Aquaknox

3355 Las Vegas Blvd. S., Las Vegas, NV 89109 702-414-3772 Visit Website

The Venetian

3355 South Las Vegas Boulevard, , NV 89109 (702) 414-1000 Visit Website

Cosmopolitan of Las Vegas

3708 Las Vegas Blvd S, Las Vegas, NV 89109 (702) 698-7000 Visit Website

Estiatorio Milos

3355 South Las Vegas Boulevard, , NV 89109 (702) 414-1270 Visit Website

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