The Greek God of the Sea, Poseidon would approve of the South Beach restaurant that bears his name. Award-winning octopus, freshly filleted sea bream and shrimp sayanaki are literally ambrosia— food for the gods

At Poseidon, the chefs follows the Ancient Greek Philosopher Hippocrates recommendation that “food be thy medicine”, by crafting healthy dishes … rather than making popsicles from cough syrup according to the places Facebook Business Page. LOL.

Master chef, establishment owner and 3 times Champion Chef-Winner Battle Fish of Chef Showdown Seafood Festival Demetrios Pyliotis is proud of his Greek style cuisine, and he should be. The beautifully prepared Grilled Octopus has won several awards. It is his own recipe, succulent, juicy, savory and a large portion.
Authenticity is key at Poseidon and if you are wondering what a “Real” Greek Salad tastes like, look no further. The “Real Deal Greek Salad” composed with chunks of barrel feta cheese, Santorini capers, green peppers, red onions kalamata olives, vine ripped tomatoes, cucumbers, Kalamata evoo with wild thyme and oregano represents the world-renown food from the country well. Both flavorful and filling, it is everything you could ever want from a salad. CAUTION! It will set a new bar for Greek Salads and you will NEVER look at them the same again.

They sprinkle their recipes with krocus kozanis, a golden Greek spice, and infuses meals with oregano, rosemary, and thyme culled from the Taygetos Mountain of Kalamata. They also import fresh fish from the Aegean Sea before brushing salmon with extra virgin olive oil and tossing pasta with a medley of shellfish. Slick white tables and cool blue walls recall a refreshing day spent among the blue and white abodes lining the Greek shores of the Mediterranean according to their Facebook Page.

We had the privilege of Demetrios filleting the entire fish for us, with his precision cutting. It was a work of culinary art watching the dish evolve from a grilled fish to nicely prepared entrée. Simply grilled, the Sea Bass Branzino Lavraki, is herbaceous and fall-off-the-bone tender. It was so good myself and Fabiola even ate the eyes — and they were delicioso. A key ingredient to the recipe is the EVOO, natural juice squeezed from olives one day after the harvest, coming from his family’s trees in Messinia, Greece.

For dessert we had the Bougatsa, a flaky pastry filled with sweet semolina custard and topped with chocolate sauce. An EPIC finish to an incredible meal. As an American I think of baklava when I think of Greek desserts but the complexity and blend of textures make the bougatsa a new dessert to associate with the Greeks. Magnificent!

Poseidon is located at 1131 Washington Ave, Miami Beach, FL and open Sunday-Thursday from 11 a.m.-11:30 p.m. and Friday-Saturday from 11 a.m.-11:45 p.m. Follow on Instagram, https://www.instagram.com/explore/locations/76680240/ and their Facebook, https://www.facebook.com/PoseidonGreekRestaurantMiami.

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