Chef Michael Psilakis serves up a twist on Greek cuisine.

With four restaurants and a Michelin star un-der his belt, Chef Michael Psilakis is making a mark in the culinary world with his unique take on Greek cuisine, which he learned at an early age at home with his mother.

“Even today, the flavors of my dishes are my mother’s flavors,” says Psilakis. “And my instincts for taking Greek cuisine in new directions—these I’ve inherited from her.”

Eos, which opened in May of 2009 at Miami’s Viceroy Hotel, is Psilakis’s only restaurant in Florida (he also owns Anthos, Kefi, and Gus & Gabriel, all in New York). His Mediterranean-inspired petite dishes are filled with Spanish, Portuguese, and Moroccan ingredients and give guests the opportunity to share and indulge. One of Psilakis’s dishes, tuna sashimi, represents Greek cuisine with a little Miami flair. The combination of fish, fruit, and dairy makes this dish enjoyable anytime of the year. 305-503-0373, viceroymiami.com. —Lauren Carelli

Tuna Sashimi serves 1

2 oz. tuna loin

1 oz. extra virgin olive oil

¼ oz. watermelon, diced

¼ oz. watermelon whites, pickled

¼ oz. feta cheese crumbles

¼ oz. balsamic reduction

Salt & pepper to taste

Lightly dress tuna loin with olive oil and sprinkle with salt and pepper. Place tuna in small serving bowl or plate. Add diced and pickled watermelon and finish with feta crumbles. Drizzle balsamic reduction over ingredients. Serve.