Santorini: Cooking Class with a Chef at the Ftelos Brewery

Santorini’s food culture makes more sense when you handle the ingredients yourself. At Ftelos Brewery, you cook a four-course meal with a chef, then sit down to eat it in a modern brewery surrounded by the sights and smells of production. The menu brings together Santorini staples such as cherry tomatoes, capers, caper leaves, and yellow split peas.

I like the hands-on format, since you take part in every stage rather than watching a demonstration from the sidelines. I also like the setting: you may cook beneath 150-year-old grapevines, or in an indoor space overlooking the brewing equipment. The main consideration is that transport is not included, and a guided brewery tour is not part of the class.

Key points to know before booking

• Four dishes, not just a tasting: You prepare Santorini salad, cod croquettes in beer batter, split-pea dip, and pork fillet with stout sauce.
• A small class: The group is limited to 10 people, so the chef can give you practical help at the workstations.
• A useful souvenir: You receive the recipes and written instructions, making the meal easier to repeat at home.
• Two possible cooking locations: Weather decides whether you cook indoors beside the production area or outside under the old vines.
• Beer is part of the meal: One Ftelos craft beer and bottled water are included, while extra food and drinks cost more.
• Plan your own arrival: You can reach the brewery by taxi, car, or on foot from Fira Town, with free parking available.

Cooking Cycladic food at Ftelos Brewery

This experience works because it joins two parts of Santorini that are often treated separately: local food and modern island-made beer. You are not simply served a plate of Greek dishes. You help prepare the meal, learn how the recipes fit together, and then eat the results in the same place.

The class lasts three hours. That is enough time for a relaxed workshop and a full meal, but not so long that it takes over an entire day of your Santorini schedule. The English-speaking chef guides the group through the cooking, and the small size, capped at 10 participants, should make it easier to ask questions or get help with a technique.

This is a real participation class. You should expect to chop, mix, shape, cook, and assemble rather than stand back with a camera. Comfortable clothes and shoes make sense, and long hair should be tied back. A T-shirt is specifically recommended, which is practical advice for a warm kitchen or outdoor cooking area.

The menu: four dishes with a Santorini accent

The meal begins with what is described as the real Santorini salad. It uses cherry tomatoes, capers, and caper leaves, ingredients that give the dish a clear island identity. This is not just a generic Greek salad added to fill out the menu. The focus is on produce and preserved flavors associated with Santorini.

You then prepare cod croquettes in beer batter. The brewery setting gives this course a logical twist, since the batter connects the cooking class to Ftelos’s own craft beer. It also adds a different texture to the meal, moving from the fresh salad to something crisp and cooked.

The Santorini split-pea dip brings another local favorite to the table. It is paired with dry onion, giving the dish a simple, savory finish. The written recipes are useful here, especially if you want to recreate the dip after returning home. The class offers more than a meal in the moment, since the instructions let you carry the cooking lesson into your own kitchen.

The main course is pork fillet with Malt n’ Marvel Stout and a mustard-rosemary sauce. This is the most direct meeting of Greek cooking and the brewery’s own products. The stout adds an island-brewery touch, while mustard and rosemary keep the sauce familiar and balanced.

Together, the courses make a properly structured four-course meal. You get freshness, a fried course, a dip, and a meat main, rather than four versions of the same dish. Home-baked bread is also served, adding something simple and useful for scooping up the split-pea dip and sauce.

Cooking under old vines or beside the brewing equipment

The class location changes with the weather. On a pleasant day, you may cook on a wooden patio beneath 150-year-old vineyards in a bioclimatic garden. That setting gives the workshop an unmistakably Santorini feel without requiring a separate vineyard excursion.

If conditions are not suitable, the class moves indoors to a special area overlooking the beer production unit. You lose the open-air patio, but you gain a close view of the brewery’s working side while you cook. For many people, this may be the better setting for understanding how the beer connects with the food.

The exact starting time depends on availability, so check the schedule before building the rest of your day around it. The three-hour duration is fixed, but the class can begin at different times. A morning session may leave your afternoon free, while a later class can lead naturally into an evening meal.

The brewery has an industrial-style dining room where you eat the food you prepared. That finish matters. You are not rushed away after the cooking ends, and you are not handed a small sample plate. The full meal is part of the booking, with one Ftelos craft beer and bottled water included.

The brewery visit is self-guided

You have free time to explore the brewery on your own, but there is no guided brewery tour included. That distinction is important. You can look around the state-of-the-art production area, but you should not expect a staff-led explanation of every tank, process, or beer style.

If you enjoy moving at your own pace, this arrangement is convenient. You can spend a little time looking at the production unit before or after the meal, then buy craft beer to take with you. If a formal brewery tour is a priority, this cooking class alone will not provide it.

The self-guided visit also keeps the activity focused. The main purpose is cooking and eating, not a long technical presentation about brewing. You get a taste of the brewery setting without paying for a separate tour that may not interest everyone in your group.

What the three hours feel like

The class is built around shared preparation. The chef introduces the menu and leads you through the various stages, with the group working on all four courses. The food then needs time to finish, which creates a natural transition from cooking to sitting down together.

The pace should suit people who want to learn but do not want a demanding professional lesson. The class is described as hands-on, and the small group helps keep the activity personal. Chef Mike has been singled out for making the session fun and entertaining, while Katerina is noted for her kind teaching style and clear help with the food.

Those names matter mainly because the chef shapes the tone of a class like this. You are spending three hours in close contact with the instructor, so a warm and patient teaching style adds real value. The experience is not only about the final recipes. It is also about getting comfortable with the process and learning the background of the dishes.

The chef also shares the history of the recipes and personal stories connected to the food. That gives the cooking more context than a basic recipe lesson. You begin to see why capers, split peas, tomatoes, beer, and herbs appear together on a Santorini table.

Is $113 a fair price?

At $113 per person, this is not a cheap lunch. You are paying for a small-group class, an English-speaking chef, written recipes, a full four-course meal, home-baked bread, one craft beer, and access to the brewery setting.

The value improves if you would otherwise pay separately for a meal and a food activity. You are not only eating four prepared courses. You are taking part in making them, receiving recipes, and getting a brewery visit folded into the same three-hour outing. The small group also matters because practical cooking help is harder to provide in a large class.

The price may feel less attractive if your main goal is simply to drink beer or have a quick meal. Extra drinks and food are not included, and the brewery exploration is self-guided. I would book this for the cooking lesson and the full menu first, with the beer and brewery as added benefits.

It is also a better value for people who enjoy bringing a skill home. A sunset cruise or scenic viewpoint gives you photographs; this class gives you recipes and techniques you can use again. The written instructions make that benefit more concrete.

Getting there from Fira

You are responsible for reaching Ftelos Brewery. The meeting point can be reached by taxi, car, or on foot from Fira Town, and free parking is available if you drive.

Because hotel transfers are not included, check your route and allow enough time to arrive before the start. Walking may work for some people from Fira, but the practical choice depends on your hotel and the weather. A taxi is simpler if you are carrying belongings or do not want to arrive warm and hurried before cooking.

The activity ends back at the brewery, so you can collect anything you brought, spend time looking around, or purchase craft beer before leaving. There is no separate drop-off at your hotel.

Who will enjoy this class most?

This is a strong pick for couples, friends, and families who like to eat local food and take part in the preparation. It also suits people who want a break from Santorini’s famous viewpoints and beach clubs. The brewery setting gives the outing a different feel from a standard restaurant meal.

Food lovers will get the most from the class, especially if you enjoy learning the story behind a dish. The menu is also approachable enough for people who are not advanced cooks. You do not need to arrive with professional skills, but you should be willing to work with the group.

The class may be less suitable if you want complete control over the menu or have strict dietary needs. The supplied information lists a fixed menu with cod and pork, and no alternative dishes are specified. Ask before booking if allergies or dietary restrictions are important to your plans.

The activity is wheelchair accessible, which makes it one of the more practical food experiences for people who need step-free access. Still, you should confirm any personal access needs when booking, since the class may use either the indoor area or the outdoor patio.

Useful practical details

Wear comfortable shoes and clothes that you do not mind cooking in. Bring sunglasses for the outdoor setting, a T-shirt, and a hair tie if needed. You must bring a passport or ID card, though a copy is accepted.

Food and drinks from outside are not allowed. Smoking is prohibited indoors, and tripods, alcohol, drugs, littering, video recording, and audio recording are also not allowed. You can take part in the class, but you should plan to put the recording equipment away.

Cancellation is free up to 24 hours before the activity for a full refund. You can also reserve and pay later, which helps if your Santorini schedule is still changing. The class is offered in English.

Should you book the Ftelos Brewery cooking class?

Book it if you want a hands-on food experience with a full meal, a small group, and a clear Santorini connection. The combination of old grapevines, local ingredients, craft beer, and written recipes gives the three hours a useful sense of place.

I would especially recommend it for anyone who wants to return home able to make a Santorini salad, split-pea dip, or beer-battered cod rather than simply remember what they ate. Chef Mike and Katerina have both been praised for their friendly teaching, and that personal guidance is central to the experience.

Skip it if you only want a brewery tour, a quick tasting, or a low-cost lunch. The brewery visit is self-guided, transport is your responsibility, and the $113 price makes sense mainly when you value the lesson as much as the food.

FAQ

How long does the Ftelos Brewery cooking class last?

The activity lasts three hours, including the cooking workshop, full meal, craft beer, and free time to explore the brewery.

Where does the activity start and end?

It starts and ends at Ftelos Brewery. You can reach the brewery by taxi, car, or on foot from Fira Town, and free parking is available.

What dishes will I cook?

You will prepare 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 Malt n’ Marvel Stout and mustard-rosemary sauce.

Is food included after the cooking class?

Yes. You eat the full four-course meal you prepare, along with freshly baked homemade bread, one Ftelos craft beer, and bottled water.

Is a brewery tour included?

No guided brewery tour is included. You receive free time to explore the brewery on your own.

How many people are in the cooking class?

The class is limited to 10 participants, making it a small-group workshop.

What language is the class offered in?

The instructor teaches in English.

What should I bring?

Bring comfortable shoes, comfortable clothes, a T-shirt, sunglasses, a hair tie, and a passport or ID card. A copy of the passport or ID card is accepted.