A family taverna by the water — lamb chops and souvlaki off the charcoal, whole fish, house-made pita, and a table full of meze. Named for the meltemi, the wind that cools the Aegean in summer.
Everything that can be grilled over live coals, is — souvlaki, paidakia, loukaniko, and whole fish, cooked to order with lemon and oregano.
Fish comes in whole and gets filleted at the grill. Grilled octopus, branzino, shrimp, and calamari, dressed simply so the fish leads.
Dinner starts with dips and small plates to share — tzatziki, taramosalata, fava, saganaki, spanakopita — and warm pita straight off the flattop.
Grilled octopus
Whole branzino
BaklavaA short, all-Greek list — assyrtiko from the islands, agiorgitiko and xinomavro from the mainland — plus ouzo and tsipouro poured the way they should be: cold, slow, with a little meze.
Meltemi sits a block from the water in Milford, the kind of taverna where the grill is going before you sit down and dinner runs long on purpose. Recipes came over from the islands; the fish comes from a little closer to home.
[Placeholder story — replace with Meltemi's real family history, region of origin, and how long they've been in Milford.]
A block from the harbor. Outdoor seating in season, a full bar, and room to pull tables together for a celebration.
Dinner books up on weekends — send your details and we'll confirm by phone. For tonight or a big group, calling is fastest.