Atlantikós: World Class, Seafood Centric Greek Fine Dining at The St. Regis Bal Harbour (Miami), Florida (NEW Platinum Palate)


The interior of Atlantikós at the St. Regis Bal Harbour is ethereal, with gossamer drapes allowing in the light from the pool area with palm trees swaying in the breeze and the azure Atlantic Ocean beyond.

The restaurant scene on Miami’s beaches has never been hotter, I am pleased to report! South Floridians and visitors to this sunny Mecca now have a world class, gourmet Greek experience to enjoy, at the luxurious St. Regis Bal Harbour. As one would expect, anything “St. Regis” should be first class, and this new gleaming oasis bathed in hues of blue and white representing Greece lives up to this reputation, in terms of cuisine, ambience, and service.

Choose from an extensive selection of raw seafood, including oysters, stone crab, shrimp, clams, lobster, and more! Also enjoy the finest caviar as well.

Atlantikós exudes a truly authentic dining experience and is the latest culinary debut at The St. Regis Bal Harbour Resort (a Fred Bollaci Enterprises Platinum Palate Award Winner). Chef Anastasios “Tasos” Chasekioglou offers a curated selection of traditional Greek dishes, tailored to the tropical and global tastes of cosmopolitan Miami. Meant to be enjoyed as a shared experience, the Atlantikós menu takes guests on a journey of exceptional flavors from the Greek mainland to the islands, so grab a few friends and enjoy–take my word, it shouldn’t take a lot of convincing.

Chef Tasos envisioned a restaurant with the highest quality products from the Greek Coasts of the Mediterranean Sea and the Atlantic Ocean. Both worlds come together on the tantalizing menu with a daily selection of fresh fish sourced from Miami’s local fishermen and directly from the Greek fish market in Piraeus.

For starters, consider an assortment of Greek Spreads, including: Tzatziki, Tyrokafteri, Smoked Eggplant Taramas, and Hummus. Move on to a Butternut Squash Soup with aged Feta Cheese Cream, Pumpkin Seeds, and Crispy Brioche, and a Branzino Tartare with Citrus and Bergamot Extra Virgin Olive Oil, and Aegean Sea Salt.

This is definitely no ordinary Greek Salad– featuring the classic Tomatoes, Cucumber, Green Peppers, Red Onion, Pepperoncini, Kalamata Olives Caper Leaves Oregano, and Extra Virgin Olive Oil, guests can add Grilled Shrimp or Lobster. Another nice composed salad is the Crab Salad with Alaska King Crab, Egg White, Tomato, Chives, Homemade Lime Mayo, Avocado, Citrus Segments, and Extra Virgin Olive Oil.

Since you’ve brought along some of your best friends, I suggest doing a Greek style Mezze or tasting of appetizers, along the lines of Tapas. Don’t miss the Dolmades Avgolemono (Stuffed Grape Leaves with Lemon Sauce), Greek Meatballs (Beef & Lamb Meatballs, Tomato Sauce, Greek Yogurt, Mint), Zucchini Duo (Stuffed Zucchini Blossoms with Feta Cheese & Zucchini Fritters served with Minted Greek Yogurt and Micro Greens), Grilled Halloumi Cheese with Preserved Grapes and Micro Basil, Langoustines Fricassee with Braised Fennel, Baby Spinach and Avgolemono Sauce, or Grilled Octopus with Fava Split Pea from Santorini Island, Caramelized Onions, Caper Berries and Pickled Sea Fennel.


Seafood entrees are definitely the stars of the show! A recent menu featured a scrumptious array of fresh fish, starting with the Atlantic Ocean: Pan Seared Striped Bass with Herbed Bulgur, Artichoke Cream and Saffron Sauce, Lobster Linguini with Whole Maine Lobster, Fresh Linguini Pasta, Fennel Ouzo, Cherry Tomatoes, Garlic, and Extra Virgin Olive Oil, Grilled Yellow Fin Tuna Fillet with Jerusalem Artichoke Puree, Fresh Herbs, Green Olives and Champagne Vinaigrette, Grilled Salmon Fillet with Braised Leeks, Tomato, and Extra Virgin Olive Oil. The menu continued with fresh catches from the Mediterranean, including: Red Seabream in Parchment (Slow Cooked in Parchment with Fennel, Sun Dried Tomato Oregano, Lemon, and Extra Virgin Olive Oil–a wonderful, healthy gourmet dish), Oven Baked Yellowfin Seabream (Oven Baked with Tomato, Kalamata Olives Capers, Basil, and Extra Virgin Olive Oil), Champagne Salt Crusted Branzino (Whole Branzino cooked in a Champagne salt crusted anise, and herbs de Provence). It truly is a perfect marriage of Atlantic and Mediterranean!


Landlubbers don’t have to go home empty-handed either. Consider the Lamb Chops done Greek Style (Lamb Rack, Oven Baked Potatoes, Lemon Mustard Sauce, and Oregano, Beef Short Rib (Slow Cooked Short Rib, Roasted Carrot Puree, Brussel Sprouts, and Oregano Infused Sauce), Chicken & Okra (Roasted Free Range Chicken, Okra Stew, Tomato, and Extra Virgin Olive Oil), Lamb Manti (Traditional Pasta stuffed with Braised Lamb Leg, Infused Greek Yogurt with Ouzo, Roasted Tomato, and Piquillo Pepper), in addition to daily specials.

I am pleased that Atlantikós is the newest member of the Platinum Palate family, having been awarded the Fred Bollaci Enterprises Platinum Palate Certificate of Excellence for its extraordinary cuisine!

(Images are all from the restaurant website)

For more information:

9703 Collins Ave.
Bal Harbour, FL


About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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