Sirocco

Sirocco has long been known for Greek dishes baked in volcanic sand. The method is simple: ingredients are buried in the hot sand, which holds the natural heat of the ground, and left to cook slowly. Condé Nast Traveller noted a move to a more polished Mediterranean menu, and the restaurant now presents itself as refined seaside dining while keeping the sand cooking at its heart. Weddings and private events are held here too.

Order whatever has been cooked in the sand that day, along with fresh fish and seafood, which the restaurant says it keeps simple so the raw materials speak for themselves. Condé Nast Traveller has recommended the crayfish orzo with chorizo, lamb slow-cooked in a Dutch oven and a feta and watermelon salad. The menu changes, so ask what is on.

Paliochori is on the south coast of Milos, below red cliffs. If the weather allows, anchor off the beach and come ashore by tender; your captain will judge whether conditions suit. Otherwise, take a taxi from Adamas, the island’s port. The restaurant has its own parking if you hire a car.

Sirocco is open from 1pm to 11pm. Spend the afternoon on its sun loungers at the western end of the beach, then move to the deck for dinner as the sun goes down. Book a table through the website or by phone. Pets are welcome.