13 Must-Try Food and Drink in Milos, Greece

Milos may be known for its dramatic coastlines and turquoise coves, but its food deserves just as much attention. Greek island cuisine is all about simplicity, local produce, and bold Mediterranean flavours. On Milos, meals are built around what’s grown, caught, or made nearby. Think sun-ripened tomatoes, wild herbs, fresh goat’s cheese, and seafood dried by the sea breeze.

Eating here feels rustic, honest, and intensely satisfying.

Beyond the classic staples of Greek cuisine, Milos has a few surprises of its own. Whether you’re grazing through mezze or settling in for a slow island dinner, here are the foods and drinks you should try while you’re on the island.

Octopus drying on the line, in the sun - Medusa

Fried Local Cheeses

(Τηγανητό τυρί – Tiganitó tyrí)

Cheese is central to Greek cuisine, and Milos takes full advantage of its local goat’s milk. One of the most moreish dishes we had was fried local cheese, usually made from goat’s milk, which had the salty chew of grilled halloumi but was softer and almost runny in the middle. It’s often simply pan-fried and served as a mezze.

Feta Wrapped in Pastry with Honey

(Φέτα σε φύλλο με μέλι – Féta se fíllo me méli)

A standout dish from the beloved restaurant O! Hamos! Here they use a slab of feta, wrap it in delicate pastry (filo), fry it to golden perfection, and then drizzle it generously with honey. The salty-sweet contrast is outrageously good and a perfect example of how Greek cooking balances bold flavours with simple ingredients.

Cheese Pies

(Τυρόπιτες – Tyrópites)

A Greek bakery staple, tyropites are parcels of buttery filo filled with feta or a mix of cheeses, sometimes with béchamel for extra richness. Warm, flaky, and ideal as a breakfast or midday snack.

Ladenia

(Λαδένια – Ladénia)

Often described as a Greek-style pizza, ladenia is a local Milos pie made with a thick bread base, topped with tomato, onion, and lashings of olive oil. It’s humble, hearty, and perfect eaten warm or cold.

Greek Salad

(Χωριάτικη σαλάτα – Choriátiki saláta)

Yes, it’s obvious — but it’s also essential. The Horiatiki (Greek salad) in Milos is made with just-picked tomatoes, peeled cucumber, slivers of red onion, green pepper, Kalamata olives, and capers, all topped with a thick slab of feta and a generous shake of oregano. No lettuce. No fuss. Just sunshine in a bowl.

Zucchini Balls

(Κολοκυθοκεφτέδες – Kolokythokeftédes)

These crispy fritters (like fluffy, herb-packed pakoras) are made with grated courgette, mint, and feta, then fried until golden. Rich, savoury, and perfect for dipping in yoghurt or tzatziki.

Cod Fritters with Garlic Potato Puree

(Μπακαλιάρος σκορδαλιά – Bakaliáros skordaliá)

Bakaliaros skordalia is a dish you’ll see all over Greece, but it’s well worth trying in Milos too. The salted cod is battered and fried, then served with skordalia, a potent garlic potato purée that packs a serious punch.

Sun-Dried Octopus

(Λιαστό χταπόδι – Liastó chtapódi)

A Milos speciality, sun-dried octopus is hung out to dry in the island breeze before being grilled or served in vinegar. The texture is incredibly tender, and the flavour is smoky, tangy, and subtly briny. Medusa, a small taverna by the sea in Mandrakia, does an excellent version with a seaside view to match. Island perfection!

Lamb Baked in Paper

(Αρνί στο χαρτί – Arní sto chartí)

Another gem from O! Hamos!, this dish sees slow-cooked lamb, herbs, vegetables, and sometimes cheese wrapped in parchment and baked. The result? Meltingly tender meat infused with the fragrance of oregano and lemon.

Goat with Lemon Mustard Sauce

(Κατσίκι με λεμόνι και μουστάρδα – Katsíki me lemóni kai moustárda)

Goat dish is the top left

Another dish worth travelling for, especially at O! Hamos!. Katsiki me lemoni kai moustarda is slow-cooked goat in a bright, tangy sauce of lemon and mustard. The meat falls off the bone, and the sauce is good enough to mop up with bread.

Watermelon Pie

(Καρπουζόπιτα – Karpouzópita)

Yes, really — watermelon pie. Karpouzopita is a local Milos dessert made from watermelon flesh, flour, sesame seeds, honey, and cinnamon, baked into a sticky, slightly caramelised pie. Unusual and delicious.

Orange Pie

(Πορτοκαλόπιτα – Portokalópita)

Another sweet treat you’ll find in local bakeries, portokalopita is a syrup-soaked pie made with layers of filo, orange zest, and yoghurt. Zesty, juicy, and deeply fragrant.

Baklava

(Μπακλαβάς – Baklavás)

This layered pastry of filo, chopped nuts, spices, and syrup is a classic across Greece. In Milos, baklava often uses local honey and pistachios or walnuts. Rich, sweet, and the perfect ending to any meal.

Espresso Freddo

(Εσπρέσο φρέντο – Espresso frénto)

Coffee culture in Greece is a thing, and espresso freddo is the island's go-to. A double espresso shaken with ice until frothy and cold — more refreshing than any iced latte and perfect in the midday sun.

A Note on Oregano

(Ρίγανη – Rígani)

You’ll notice oregano on almost everything, especially cold dishes. It’s used as a finishing herb rather than cooked with, and gives Greek salads, grilled cheeses, and dips their signature herbal lift.

---

Exploring Milos through its food is one of the most rewarding ways, in our opinion, to experience the island. From sun-dried octopus and cheesy pies to syrup-soaked desserts and ice-cold espresso freddos, each dish offers a taste of the island’s character; simple, generous, and full of soul.

If you’re wondering where to try these dishes, we’ve put together a guide to the best restaurants in Milos that serve everything from traditional taverna classics to creative takes on local ingredients.

👉 Read our Milos restaurant guide here

More From Milos