The Aegean Cooking Class

The best part of this Santorini outing is that you do not simply eat local food, you learn how to make it. At Ftelos Brewery, a professional chef leads you through four Cycladic dishes, from Santorini salad with capers and caper leaves to pork fillet cooked with stout.

I like the small-group format, capped at 10 people, and the way the meal continues after the cooking. You get a craft beer, the ingredients and equipment, fresh bread, mineral water, and the food you prepared. The main catch is the strict cancellation rule, so this is not a good booking for a changeable schedule.

Key points

• Cook four Cycladic dishes: Prepare salad, cod croquettes, Santorini split-pea dip, and pork fillet with stout and mustard-rosemary sauce.
• Learn at Ftelos Brewery: The class takes place at the Ftelos Brewery Santorini, with cooking held indoors or outdoors depending on the weather.
• Eat what you make: The class ends with a four-course meal in a reserved area of the brewery’s modern dining space.
• Keep the group small: The activity accepts no more than 10 people, and one class had only three participants.
• Enjoy one local beer: Each participant receives a standard-size Ftelos craft beer, along with bread and mineral water.
• Plan carefully: The experience costs $120.41 per person, lasts about three and a half hours, and is non-refundable.

Cooking Santorini’s Cycladic Food at Ftelos Brewery

Santorini is famous for cliffside views, whitewashed villages, and volcanic soil. Its food is just as tied to the island. Tomatoes, capers, caper leaves, split peas, pork, and local beer all have a place in this class.

Rather than watching a chef work from a distance, you take part in the preparation. That makes the afternoon useful beyond the meal itself. You leave with simple dishes you can attempt at home, plus a better sense of how Santorini’s everyday ingredients fit together.

The setting is Ftelos Brewery Santorini, at the MALT Restaurant in Karterádos. The cooking may happen indoors or outdoors, depending on the weather. Afterward, you eat in a reserved area of the brewery, described as an industrial, high-end space with modern equipment and design.

That mix gives the activity a nice balance. It is part cooking lesson, part meal, and part brewery visit. You do not need to choose between learning about food and sitting down for a proper lunch or dinner.

What You Cook During the Four-Course Meal

The menu is built around familiar Greek ingredients, but each dish gives you something specific to learn.

Santorini salad with tomatoes and caper leaves

The meal begins with a Santorini salad made with cherry tomatoes, capers, and caper leaves. This is not presented as a generic Greek salad. The ingredients point directly to the island and its dry growing conditions.

Capers and caper leaves are especially useful here because they give the dish a local character without requiring a long list of ingredients. If you enjoy food with a strong sense of place, this is one of the most interesting parts of the menu.

Cod croquettes in beer batter

The second starter is cod croquettes in beer batter. This brings the brewery into the cooking itself, not just the drink served alongside the meal.

The recipe also gives you a technique to take home. Croquettes require attention to texture and coating, but the class is designed around recipes described as easy to execute. The chef helps turn a restaurant-style dish into something you can reasonably try in your own kitchen.

Santorini split-pea dip with dry onion

The side dish is a Santorini split-pea dip served with dry onion. Split peas are a familiar part of Greek island cooking, and this preparation offers a change from the more common bean or chickpea dips you may see elsewhere.

The dish is also a practical choice for a class. It shows how a few basic ingredients can become a substantial part of a meal. The dry onion adds a sharp contrast, giving the dip more flavor and texture.

Pork fillet with stout and mustard-rosemary sauce

The main course is pork fillet with Ftelos Malt n’ Marvel Stout and a mustard-rosemary sauce. This is the dish most closely tied to the brewery, since the beer becomes part of the sauce rather than remaining only in your glass.

You also get to see how a local craft beer can work in cooking. The combination of stout, mustard, and rosemary gives the main course a fuller profile than a plain grilled pork dish. The menu includes bread as well, so the final meal feels complete rather than like a series of small samples.

Meeting the Chefs and Working in a Small Group

The class is led by a professional Ftelos chef. The available feedback names Chef Michael and Katarina, both associated with a friendly and informative approach to the cooking.

The group limit is 10 people, though one class had only three participants. That matters. A small group usually gives you more room to ask questions, work directly with the ingredients, and see what the chef is doing.

You should still keep your expectations realistic. The class lasts about three and a half hours, so it is not a full culinary school course. You will learn several useful recipes and techniques, but the focus is on enjoying a hands-on meal rather than mastering professional cooking.

The pace also appears suitable for people who want a relaxed activity. One account described the class as informative, fun, and easygoing. That makes it a good choice if you want something social but do not want a high-pressure cooking challenge.

From Cooking Lesson to Brewery Dinner

Many cooking classes finish with a quick taste of the food before sending you on your way. Here, the meal is a proper part of the experience.

After cooking, you sit down in a reserved area at the Ftelos Brewery. The space is described as industrial and high-end, with a modern design. That setting gives the class a more polished finish than a basic kitchen workshop.

Your included meal contains the four dishes you prepared, plus fresh homemade bread and mineral water. You also receive one standard-size Ftelos craft beer as a welcome drink.

The beer inclusion is worth noting when you assess the price. You are not paying only for instruction and ingredients. You are also getting a sit-down meal in a brewery setting, along with a local drink that is used in one of the recipes.

Other drinks are not included. If you want anything beyond the listed craft beer and mineral water, you pay separately. That is a small detail, but it helps you set a realistic budget.

Is $120.41 a Fair Price?

At $120.41 per person, this is not the cheapest way to eat in Santorini. It can still be a fair deal if you value the combination of instruction, food, and setting.

The price includes:

• A professional cooking class lasting about three and a half hours
• Local ingredients
• Cooking supplies and equipment
• One standard-size Ftelos craft beer
• Fresh homemade bread
• Mineral water
• A four-course meal
• Use of the reserved dining area for the meal

If you compare it with a simple restaurant dinner, the class costs more. You are paying for participation and guidance, not just a plate of food. If you compare it with a private culinary lesson, the small group and included dinner make the price more attractive.

The value is strongest for people who want to bring something home besides photographs. You can repeat the salad, dip, croquettes, or pork dish after your trip. The recipes are described as manageable, which makes the class more useful than a demonstration built around techniques you are unlikely to use again.

It is less compelling if you mainly want a fast meal or already have several food tours planned. Santorini has no shortage of places to eat, so this booking makes sense only if the cooking itself is part of the appeal.

Timing, Location, and Practical Details

The activity starts and ends at Ftelos Brewery Santorini, MALT Restaurant, in Karterádos, Santorini, postal code 847 00. There is parking, and the location is near public transportation.

The activity lasts approximately three hours and 30 minutes. That is enough time for a full cooking session and the meal afterward, but it will occupy a meaningful part of your day. Plan it as a main activity rather than something to squeeze between several sightseeing stops.

The class is offered in English. That is important if you want to follow cooking instructions closely and ask questions as you work.

A mobile ticket is accepted, and confirmation is provided at booking. Service animals are allowed. The maximum group size is 10 people, though the actual group can be smaller.

The activity is booked, on average, 56 days ahead. That does not guarantee every date sells out, but it is a good reason to reserve early if your Santorini plans are fixed.

The cancellation terms require special attention. This experience is non-refundable and cannot be changed for any reason. If the minimum number of participants is not reached and the operator cancels, you will be offered another date or experience, or receive a full refund.

Who Will Enjoy This Santorini Cooking Class?

This is a good fit for food-focused visitors who want an active afternoon rather than another scenic stop. You will get the most from it if you like asking questions, handling ingredients, and eating a meal at a relaxed pace.

It also suits couples, friends, and families who want a shared activity. The recipes are approachable, and the small maximum group should make it easier to stay involved.

Beer fans have an extra reason to consider it. Ftelos craft beer is served at the start, and the stout appears in the pork sauce and beer batter. The brewery setting is not an afterthought. It shapes both the meal and the drink pairing.

This may be less suitable for anyone with a very restricted diet, since the available menu lists cod, pork, beer, bread, and several dairy-free-looking ingredients without confirming substitutions or allergy handling. No special dietary changes are specified, so you should confirm that directly before booking if it matters to you.

It may also be a poor choice for people who dislike fixed plans. Since the booking cannot be canceled or amended, you should reserve only when you are confident about your date.

The Best Parts, and the Limits

The strongest feature is the hands-on format. You are not simply told about Santorini’s food. You prepare a meal using ingredients linked to the island, then eat it in the same place.

The second strength is the atmosphere at Ftelos Brewery. The modern, industrial dining area gives the final meal a distinct setting, while the craft beer adds a local touch to the cooking and the table.

The small group is another plus. A class with three people can feel almost private, while the 10-person limit keeps it from becoming a large demonstration. Still, group size can vary by date, so you should not assume every session will have only a few people.

The main limits are the fixed menu and strict booking terms. The listed meal is specific, and there is no promise of substitutions. You also pay extra for drinks beyond the included beer and water.

Should You Book the Aegean Cooking Class?

Book it if you want to learn a few practical Cycladic recipes, eat a full meal, and spend time at a Santorini brewery. The class is especially appealing if you prefer an active food experience to a standard restaurant visit.

Skip it if your schedule is uncertain, you want a low-cost meal, or you are looking for a broad survey of Greek cuisine. This is a focused class built around one four-course menu and Ftelos Brewery’s own setting.

For the right person, the best souvenir is not just the craft beer or the dinner. It is the ability to make Santorini salad, split-pea dip, cod croquettes, and pork with stout at home. At $120.41, that practical lesson plus the meal makes the booking worthwhile, provided you can commit to the date.

FAQ

Where does the cooking class take place?

The class takes place at Ftelos Brewery Santorini, MALT Restaurant, in Karterádos, Santorini.

How long does the experience last?

The experience lasts approximately three hours and 30 minutes.

What language is the class offered in?

The class is offered in English.

What dishes are included in the cooking lesson?

The menu includes Santorini salad with cherry tomatoes, capers, and caper leaves; cod croquettes in beer batter; Santorini split-pea dip with dry onion; and pork fillet with Ftelos Malt n’ Marvel Stout and mustard-rosemary sauce.

Is food included after the cooking class?

Yes. You receive a four-course meal based on the dishes prepared during the class, along with fresh homemade bread and mineral water.

Is a drink included?

Yes. Each participant receives one standard-size Ftelos craft beer. Other drinks are not included.

How many people can join the activity?

The maximum group size is 10 people. Actual group size can be smaller.

Is parking available?

Yes. Parking is available at the meeting location, and the site is near public transportation.

Does the activity end at the brewery?

Yes. The activity ends back at the meeting point at Ftelos Brewery Santorini.

Can I cancel or change my booking?

No. The experience is non-refundable and cannot be changed for any reason. If the operator cancels because the minimum number of participants is not reached, you will be offered another date or experience, or receive a full refund.