MENU
Ilios greek restaurant menu
MEZES
HUMMUS
Ground chickpea with garlic, tahini, cumin, and olive oil
TZATZIKI
Greek yogurt with cucumber and fresh mint
DOLMATHES
Traditional. Stuffed with rice, zaatar, and lime yogurt
ACEITUNAS KALAMATA
With pits. Seasoned with olive oil, citrus, and herbs
TABBOULEH
Traditional. With parsley, mint, bell pepper, tomato, cucumber, and lime vinaigrette
SALADS
GREEK
House recipe
MEDITERRANEAN
Figs, giant beans, white beans, feta cheese, spring onion, greens, and tomato vinaigrette
GREEN
French lettuce mix, baby arugula, thin slices of fresh and crunchy fennel with avocado supremes, dressed with creamy dill dressing
RAW BAR
TUNA SASHIMI*
With green olive sauce, parsley, yellow lemon, confit garlic, and Greek olive oil. With pita chips
LOBSTER CEVICHE*
Local citrus, dill, avocado, serrano chili, cherry tomatoes, and onions
SALMON CARPACCIO*
With lemon dressing and fried capers
BEEF CARPACCIO*
Cherry tomatoes, fresh herbs, and Kalamata olive and anchovy dressing
SANTORINI CEVICHE*
Catch of the day, cucumber, cherry tomato, onion, local citrus with cilantro and fried garlic
OCEAN PLATTER*
Lobster, Chingon oysters 4 pcs, giant shrimp and stone crab claws. With clarified butter, cucumber-habanero mignonette, and cocktail sauce
SASHIMI & SUSHI
Available only in Cabo
MAKIS 8 pcs
YELLOWFIN TUNA ROLL *
Filled with soft-shell crab,
LOBSTER ROLL
Karaage-style lobster with
VEGETABLE ROLL
Wrapped in mamenori, with
KAMPACHI ROLL *
Slices of Baja California
SASHIMI
SALMON SASHIMI *
2 oz
Thin slices of Chilean salmon, served with maitake sauce, mild curry oil, and crispy fried yuba
WAGYU SASHIMI *
2 oz
Delicate wagyu tataki, with fresh wasabi gremolata and golden garlic chips
MEDITERRANEAN SELECTION
ARTICHOKE
With tahini, parsley, and pomegranate
BURRATA
With fresh parsley pesto and pomodoro, pine nuts, and oven baked pita bread
ILIOS CHIPS
Crispy zucchini and eggplant chips. With feta creamy sauce
ROASTED EGGPLANT
Served over creamy feta, filled with raisins, cauliflower, almonds, tomato, herbs, and spices
SPANAKOPITA
Crispy phyllo stuffed with spinach and feta cheese
GRILLED BRÓKOLO
With lime jocoque and toasted almonds
TYRI FETA CAULIFLOWER
Wood-fired oven baked. Served over creamy feta with mint leaves, zaatar, and honey
GRILLED GIANT SHRIMPS
Spice blend with creamy feta cheese, cucumber strips, lemon dressing, and
extra virgin olive oil
CRAB CAKE
With crabmeat, served over tartar sauce. Accompanied by arugula salad and lemon
PIPÉRI OCTOPUS
Grilled. With roasted red peppers, parsley pesto, fried capers, baby arugula, and lemon
GREEK MEATBALLS
With tomato sofrito, chipotle, and lemon jococoque with mint
GYRITOS
Chicken, tzatziki, lettuce, red onion, tomato, and shoestring French fries
KIBIS
With hummus, red onion, tomatoes, dressed watercress, and mint
BEEF FILET SOUVLAKI
With bell pepper and spring onion
SHORT RIB KEBAB
Grilled. On pita bread with parsley, onion, and tzatziki salad
GARLIC SOUP (Available only at Ilios Polanco)
Tradición mediterranea. Acompañado de crostini con queso parmesano
PASTAS
MUSAKA
With ground beef, potato and eggplant slices, spices, and creamy sauce gratinated with feta cheese
SEAFOOD RICE
Carnaroli rice with calamari and octopus
ORZO AND BRAISED CHEEK
In honey and butter, Pomodoro sauce, arugula, and parmesan cheese
LOBSTER MILOS SPAGHETTI 10 oz
Tomato sauce flamed with brandy, butter lobster confit, curry, parsley, and Greek olive oil
MERAKI SPAGHETTI
With roasted mushrooms, truffle, creamy sauce, baked tomatoes, and grana padano cheese
ILIOS’ SEA MARKET
AT ILIOS WE PRESENT A SELECTION OF PREMIUM FISH AND SEAFOOD BROUGHT FRESH FOR YOU. CHOOSE ONE OF THE 5 PREPARATIONS IN WHICH YOU WANT YOUR DISH:
ROASTED ON THE GRILL, WOOD OVEN, FRIED, PLAKI OR SALT
RED SNAPPER
SEA BASS
GROUPER – CARIBBEAN SEA
CARIBBEAN SNAPPER
BRANZINO – MEDITERRANEAN SEA
STRIPED BASS – BAJA CALIFORNIA
CHINGON OYSTERS
PAI PAI OYSTERS
YEMAYÁ OYSTERS
Available only at Ilios Cabo
PACIFIC BLUE OYSTERS
Available only at Ilios Cabo
ALASKAN KING CRAB
CARIBBEAN LOBSTER
GRILLED
SEASONAL FISH FILLET
Grilled with olive oil and mixed salts, over a stew of beans with fennel, carrot, grilled lime, arugula, and roasted shishito peppers
SALMON FILLET
Creamy lemon with mint and peas sautéed in hazelnut butter
BRANZINO WITH FASOLADA
With stewed giant beans, white beans, peppers, and parsley pesto
CRAB CLAWS
Sautéed with chickpea butter and basil
ROASTED OCTOPUS
With mashed potatoes, paprika and garlic oil, Greek olive oil, and capers
COUS COUS TUNA
Cucumber, tomato, onion, and capers with lemon and olive oil sauce, and purslane
GRILLED
HALF CHICKEN
Baked. With herbed potatoes and
grilled onion
LAMB RACK
With herb blend and muhammara
ORZO Y CACHETE BRASEADO
En miel y mantequilla, salsa pomodoro, arúgula y queso parmesano
PLAKI – OVEN BAKED LAMB SHANK
With tomato-based sauce, Kalamata olives, onion, lime, potatoes, and capers. Cooked for 18 hours
WE PRESENT A SELECTION OF QUALITY MEAT CUTS AND PREMIUM MARBLING. BROUGHT FROM ORIGIN AT A CONTROLLED TEMPERATURE SERVED WITH SALAD AND ROASTED CHERRY TOMATOES
BEEF FILLET – PRIME USDA
RIB EYE – PRIME USDA
RIB EYE – WAGYU
ACCESSORIES
SHISHITO PEPPERS
Grilled. With sea salt
TOMATO AND FETA BASKET
Served on a pita bread basket with lemon dressing, oregano, and crumbled feta cheese
MASHED POTATOES
With Greek olive oil and capers
ALMOND ASPARAGUS
Grilled. With lemon vinaigrette
GREEK POTATOES
Potato wedges with oregano, salt, black pepper, olive oil, and Ilios dressing
HERB MIX
Purslane, arugula, and baby spinach with balsamic vinegar, pecans, and crispy bacon
DESSERTS
WE HAVE CREATED A DESSERT PROPOSAL COMPOSED OF A SYMPHONY OF FLAVORS AND ACCENTS THAT SEEK TO OFFER YOU UNLIMITED WAYS TO DELIGHT.
SOKOLATINA
Smooth chocolate flourless cake, chocolate namelaka, sesame brittle and yogurt-passion fruit ice cream
BAKLAVA
With phyllo pastry, filled with pecan nuts, sugar, and cinnamon, covered with a creamy layer of cheese and lemon syrup. With vanilla ice cream and pistachio brittle
KATAIFI CHEESECAKE
With homemade Greek yogurt, pistachio praline and kataifi pastry. With berries sauce and cassis
ARTISAN YOGURT
With dates, berries, pistachio praline and honey
WATERMELON GRANITA
With natural watermelon, yellow lemon juice, refined sugar, mint, sweet orange sorbet and fresh berries
VANILLA BELOW ZERO BAKLAVA
Molecular ice cream prepared on the table with pieces of baklava, pistachio powder and toppings to choose
APHRODITE, ARTEMIS, ATHENEA
Yogurt and passion fruit ice cream, pistachio ice cream and chocolate ice cream
MIXOLOGY
ADONIS
Tanqueray Ten gin 30 ml, rosemary syrup, yellow lemon juice, cucumber juice, and basil
ACHILLES
Ketel One vodka 45 ml, pineapple juice, mango shrub, lime juice, and simple syrup
ARTEMIS
Don Julio Blanco tequila 15 ml, Ojo Del Amo Blend red wine 45 ml, raspberry syrup, lemon juice, and a touch of soda
ICARUS
Tanqueray Ten gin 45 ml, Campari 15 ml, strawberry purée, lemon juice, and ginger beer
APOLLO
Unión Mezcal 15 ml, Vermouth Rosso 45 ml, cinnamon syrup, lemon juice, and ginger ale
TROPIKÓS
Don Julio Blanco tequila 45 ml, banana liqueur 15 ml, Galliano, pineapple juice, orange juice, lime juice, and simple syrup
COCKTAILS
PALOMA PERFECTA
Patrón® Cristalino Tequila 45 ml, grapefruit juice and soda, agave honey, and citrus mix
APEROL SPRITZ
Aperol® 60 ml, mineral water, and Prosecco
MARGARITA
Don Julio® Blanco Tequila 45 ml, Controy® 30 ml, and lime juice
MARTINI ESPRESSO
Grey Goose® vodka 60 ml, coffee liqueur, espresso coffee, simple syrup, sea salt, and coffee beans
MOJITO
Zacapa® 23 Rum 45 ml, top soda, mint, and lime
NEGRONI
Tanqueray Ten® Gin 30 ml, Campari® 30 ml, and red vermouth
OLD FASHIONED
Bulleit® Bourbon 60 ml and Angostura bitters
VESPER MARTINI
Tanqueray Ten® Gin 90 ml, Ketel One® Vodka 30 ml, Lillet Blanc® 15 ml, and lemon
BLOODY MARY
Ketel One® Vodka 45 ml, tomato juice, lime juice, chirimico, Tabasco, celery, and olive
MOCKTAILS
HADES
Strawberry juice, lemon juice, spice syrup, blackberry, raspberry and mint
POSEIDÓN
Mint infusion, aloe juice, lemon juice, natural syrup and dill
ZEUS
Pineapple juice, cucumber juice, orange juice, Red Bull Tropical® and parsley
