Dimitri Zafeiropoulos has positioned himself as a champion of Greek wine diversity at Estiatorio Milos, the upscale Greek seafood restaurant group. As beverage director, he champions lesser-known Greek varietals alongside the expected Santorini whites and island staples, expanding diners' understanding of what Greek viticulture offers beyond the familiar.
His current summer menu introduces a lineup of Greek wine spritzes, lightening traditional wine service for warm-weather dining. These refreshing aperitifs blend Greek wines with local ingredients and sparkling elements, creating approachable entry points for guests hesitant about exploring unfamiliar labels. The spritzes maintain the restaurant's commitment to Greek ingredients while adapting to seasonal demand and casual entertaining trends.
Zafeiropoulos's strategy reflects a broader shift in fine dining. High-end restaurants increasingly use their beverage programs as educational platforms, not just profit centers. By featuring Agiorgitiko reds from the Peloponnese, Moschofilero whites from Mantinia, and indigenous varieties most American diners have never encountered, Milos positions itself as a gateway to Greek wine culture. The restaurant group operates multiple locations, amplifying Zafeiropoulos's reach across different markets.
Greek wine tourism and export have surged in recent years as sommeliers and wine directors recognize quality production from regions beyond Santorini. Growers in northern Greece, the Cyclades, and mainland appellations produce complex, age-worthy wines that rival established European regions. Zafeiropoulos's spritz program doesn't diminish this ambition. Rather, it creates an accessible entry point that can convert casual diners into serious collectors.
The move aligns with Milos's broader dining philosophy: celebrating Greek ingredients and culinary tradition through refined execution. By making Greek wine discovery interactive