Estiatorio Milos

Estiatorio Milos is the first Latin American outpost of celebrated Greek chef Costas Spiliadis' globally acclaimed Mediterranean seafood empire, set on the sand at Four Seasons Resort Los Cabos at Costa Palmas in La Ribera on the East Cape. Since opening in 2019 with the resort, Milos has brought the same singular philosophy that built its reputation across Montreal, New York, Athens, Las Vegas, Miami, London and now Los Cabos: source the finest fish in the world, treat it with restraint, and let the Sea of Cortez (and the Mediterranean) speak for itself.

The dining room - designed by Martin Brudnizki in pale linens, weathered wood and whitewashed stone - opens directly to two miles of swimmable beach, with an ice-packed fish display where guests choose their lavraki, dorade or local catch before it heads to the charcoal grill. By morning the same space serves the resort's signature breakfast, all soft light and ocean views; by evening it becomes one of the most ambitious tasting destinations in Baja.

What to order. Begin with the legendary Milos Special, Spiliadis' iconic tower of paper-thin fried zucchini and eggplant crowned with kefalograviera cheese and tzatziki. The Greek Salad is famously uncompromising: ripe beefsteak tomatoes, Zakynthos onion, Kalamata olives, feta and a drizzle of the chef's private-label olive oil. For the main, order whole lavraki (Mediterranean sea bass) charcoal-grilled and finished with olive oil, lemon and capers, or the Lobster Pasta Athenian-Style, a house signature of fresh pasta tangled with sweet lobster. Local additions like red snapper a la plancha, salt-cooked kampachi and the morning's chocolate clams bridge Greece and Baja beautifully. Save room for the baklava - guests routinely call it the best in Cabo.

Best for. Sunset dinners, anniversaries, business entertaining at the East Cape and any occasion that calls for pristine, simply prepared seafood served with white-glove polish. The bar program leans toward crisp Greek whites, Aegean assyrtikos and elegant Mediterranean cocktails - ideal for a pre-dinner drink as the light fades over the Sierra de la Laguna.

Getting there. Milos sits inside Four Seasons Resort Los Cabos at Costa Palmas, roughly 45 minutes north of San Jose del Cabo International Airport (SJD) via the East Cape road through La Ribera. Resort guests reach it directly from the lobby; outside visitors should plan a private transfer or rental car, as the East Cape is a meaningful drive from the Tourist Corridor and Cabo San Lucas. Valet parking is available at the resort entrance.

Recognition. The Four Seasons Costa Palmas debut earned a place on Conde Nast Traveler's Hot List, Departures' Best Restaurants and the Financial Times "How to Spend It," cementing Milos Los Cabos among the most talked-about restaurant openings in Mexico. The Milos brand itself is widely considered one of the finest Mediterranean seafood houses in the world.

Reservations. Smart-casual to resort-elegant attire is encouraged. Book well ahead during high season - tables turn quickly, particularly for sunset. Reservations can be made through OpenTable, through the Four Seasons concierge, or directly by phone at +52 624 689 0292. The restaurant is located at Four Seasons Resort Los Cabos at Costa Palmas, Calle Eureka s/n, La Ribera, Baja California Sur 23570, Mexico.