The Plaka area is full of restaurants, some hits and lots of misses. Eat at Miltons is Greek food with French finesse thanks to the very talented Michelin starred consulting chef Alain Parodi, who has been involved with establishing the menu. We have been lucky enough to have dined twice at Miltons and both were really great experiences.
On our first visit to Eat @ Miltons in Plaka:
We dined al fresco at one of the kerbside tables that were slightly set back from the busy pedestrianised area, allowing for an intimate and comfortable dining experience. The service is attentive and knowledgeable and we allowed our waiter to suggest something from the extensive old and new world wine list to complement our food.
We couldn’t resist the ‘Astakos Makaronatha’ (lobster pasta) for two, cooked and presented perfectly.
Lobster pasta is a specialty. Photograph: Why Athens
On our second visit to Eat @ Miltons in Plaka:
With a special guest visiting us from overseas, we thought a meal at Miltons would impress and we were right. Our friendly waiter recommended a bottle of Greek rose from the winemaker Stamatis Mylonas. This blush rose was sharp and dry made with a blend of the red Mandilaria grape commonly found on the island of Rhodes and the white Malagousia grape which was virtually extinct until the late 20th century when the famous Greek winemaker Gerovassiliou started cultivating this grape variety after realising its potential.
Mylonas Rose. Photograph: Why Athens
On this occasion we ordered slow cooked lamb for two which was carved up at the table. It was tender and aromatic.
Lamb slow cooked for two people. Photograph: Why Athens
The lamb is then served table side. Photograph: Why Athens
The dessert took first prize and the French culinary influences came to light. An egg shaped Pavlova was smashed open to reveal fresh fruit and a fluffy soft meringue on the inside, truly magnificent.Who would have thought you could find Pavlova in the heart of Athens. The chocolate ball filled with ice cream was equally impressive and required a theatrical tap by the waiter. We spent the rest of the night perplexed at how they could get the ice cream inside the chocolate sphere.
The Pavlova after deconstruction. Photograph: Why Athens
The chocolate ball with ice cream centre. Photograph: Why Athens
