The volcanic eruption that took place in the island of Santorini almost 3500 years ago left the overwhelming Caldera that you see today. With more than 300 days of sunshine and its rich volcanic soil, the island yields a bounty of unusual indigenous herbs and vegetables. White eggplant, capers and caper leaves, fava (small yellow peas), exquisite baby tomatoes are all grown virtually without water.

Take a unique opportunity to learn more about the Cycladic islands’ cuisine, where your experienced host will welcome you with fresh juice, coffee and traditional Greek cookies and provide interesting information specifically about Santorini, and the island’s unique local products.

Choose your desired cooking course from Monday to Saturday (one or more, depending on your preference), with each day being dedicated to a different thematic cooking class*** At about 13.00 the real action begins: Hands on cooking of four different recipes following the chef’s instructions & associated with the theme of the day will introduce you to the secrets of the local Santorini cuisine. Prepare your favorite dishes and afterwards, taste the fruits of your labors paired with exquisite wine varieties from Santorini and in great company.

This tour is semi private for small groups of 2 – 12 persons (maximum).

Children (7+ years old) are allowed to participate with parental guidance. 

***See ‘Cooking theme’ of each day:

MONDAY: Santorini Wines, Cycladic cheeses, Greek yogurt

Get familiar with the Santorini Wines, the Cycladic cheeses & Greek yogurt. (Theory & tasting)

Sample menu:

• Zucchini & spinach crocquettes
• Santorini salad
• Papoutsaki (White eggplant stuffed with oxtail &bechamel sauce)
• Greek coffee scented tiramisu

TUESDAY: Santorini vegetables & Greek extra virgin olive oil

Learn about the vegetables grown in Santorini and the different types of Greek olive oils. (Theory & tasting)

Sample menu:

• Santorini fava with shrimp tartar
• Santorini salad
• Stuffed red sweet pepper with rice, herbs & vegetables
• Panacotta with mini tomato confit

WEDNESDAY: Greek premium products from small producers & meze (mini appetizers)

Taste a variety of Greek premium products chosen by our team and design a meze (tapas) based menu. The most of the products which are used have been awarded Protected Designation of Origin (PDO) status.

Sample menu:

• Zucchini & spinach crocquettes
• Grilled octopus with carp roe salad
• Sardines on top of crispy bread
• Fried codfish fillet with walnut & garlic sauce

THURSDAY: Pastas & pies

Learn about the different kinds of Greek pastas and make a traditional pie (spinach pie, cheese pie etc) after you have made your own phyllo pastry.

Sample menu:

• Spinach & cheese pie
• Taboulech salad
• Traditional pasta (chylopites) with beef ragout
• Mille feuille with mastiha scented cream

FRIDAY: Fish and seafood: Introduction of the local fish & the traditional fishing techniques, learn how to debone fish. Sample menu:

• Sauteed squid with white beans
• Boiled vegetables with smoked eel
• Dorado with wild greens & fricassee sauce
• Pana cotta with mini tomato confit

SATURDAY: Meat course: Get familiar with the local meat varieties and the traditional hunting techniques.

Sample menu:

• Sauteed quail with vinsanto sauce
• Green salad with loutza (cured pork loin)
• Papoutsaki (White eggplant stuffed with oxtail &bechamel sauce)
• Mille feuille with mastiha scented cream