Milos has its own food traditions that set it apart from the generic Greek taverna circuit. The most distinctive local speciality is pitarakia — small half-moon pastries filled with fresh local cheese, fried until crisp. You will find them at bakeries and tavernas across the island, and they make an excellent cheap lunch. The local cheese itself, a fresh, slightly salty variety called chloro, appears across menus in various forms. Seafood is plentiful and generally excellent: the calamari, grilled octopus, and fresh fish all benefit from the clear surrounding waters.
For the best eating, head to Plaka or Pollonia rather than the harbour front in Adamas. Adamas is convenient but the waterfront restaurants there are priced for tourists stepping off the ferry, and the food rarely justifies the markup. Plaka's tavernas serve better food in nicer surroundings at fairer prices, and the view from the terraces over the island's western coastline makes the meal considerably more enjoyable. Pollonia is smaller and less visited, with a handful of tavernas that cater mainly to locals and the fishermen who supply them — reliable and unpretentious.