Beer, food, and a cooking lesson.

This Santorini experience is interesting because you make a 4-course Cycladic-Mediterranean menu at Ftelos Brewery, then sit down to eat what you cooked with a craft beer. Depending on the weather, the class happens either in an indoor space overlooking beer production or outdoors on a shaded patio by 150-year-old vineyards.

I love the small group size (limited to 10), because you get real chef attention as you work. I also like that you get written recipes, plus fresh bread right there, so you can recreate the dishes at home without guessing.

One possible drawback is that it is a full hands-on session, so if you want mostly to watch, this may feel a bit fast-paced in 3 hours. Also, you get just 1 beer and bottled water included, so plan on other drinks if you want more.

Quick Takeaways

• A brewery setting makes the beer part feel real while you cook and then eat.
• Four specific dishes are part of the class, not a vague food tasting.
• Weather-dependent cooking areas give you options: patio vineyard shade or an indoor brewery view.
• Small group (10 people max) means you are not stuck on the sidelines.
• Chef personality matters, with instructors like Mike and Katerina noted for keeping the vibe friendly and teaching clearly.
• You can explore after cooking, and you may even buy craft beer to take home.

Why Cook at a Brewery in Santorini?

Santorini is famous for sunsets, caldera views, and restaurants that know how to make simple ingredients taste special. This is different. You do not just eat Greek food, you cook it, and the venue is Ftelos Brewery, where the craft beer is part of the story from start to finish.

The value here is practical. You will work on a menu built around Cycladic ingredients and Mediterranean flavors, then you get a full meal out of your own work. And you are doing it in a place you can keep exploring on your own after, so it feels more like an afternoon experience than a one-and-done demo.

Price and What You Actually Get for $113

At $113 per person for about 3 hours, you are paying for more than a class label. The package includes a small group workshop, a chef-led cooking session, written recipes, and the full 4-course meal you prepare. You also get 1 Ftelos craft beer plus bottled water, and freshly baked homemade bread at the meal.

This is one of those activities where the math gets easier if you think in meals, not “just cooking time.” In Santorini, a quality dinner plus a drink can be pricey, and it is often for someone else’s cooking. Here, you get the chef instruction, the ingredients, the meal, and a drink in a single block of time.

Before You Go: what to bring and what to skip

You will be in a real working space, so dress for cooking. Wear comfortable shoes and clothes you can move in. Bring sunglasses, a T-shirt, and a hair tie if you use one, since you will likely be leaning in, chopping, and tasting.

Also, follow the activity rules. No smoking indoors, and you cannot bring outside food or drinks. Tripods are not allowed, and you are not meant to record with video or audio. The list is straightforward, but it matters because cooking spaces can get messy fast.

Finally, bring an ID or passport. Even a copy is accepted, which is handy if you travel light.

Getting to Ftelos Brewery from Fira Town

You meet at the brewery area, and you can get there from Fira Town by taxi, car, or on foot. If you have a rental car, there is free parking available, which is a relief on Santorini where parking can be stressful.

The experience duration is about 3 hours, but starting times depend on availability. The timing matters because you are doing everything in one session: cooking first, then eating, then free time to explore.

If you are staying in Fira, the route is usually easiest with a taxi or a careful walk. If you are based elsewhere, plan for the logistics of getting back, since the activity ends back at the meeting point.

Weather Plan: vineyard patio or indoor brewery view

This class is built around two possible setups, and weather is the deciding factor.

When conditions are right, you cook outdoors on a wooden patio shaded by the vines, within a bioclimatic garden. The patio overlooks beer production, and the setting is designed for comfort, not just photos. When it is not ideal outside, you move into a special indoor area that also overlooks the beer production unit.

Either way, you are not stuck in a generic kitchen room. You get a sense of place, you see the beer environment, and it helps the cooking feel connected to what you are about to drink later.

The Hands-on Cooking Flow, step by step

This is not a watch-from-a chair class. It is a full-hands-on experience, and you participate in all stages.

In practical terms, you should expect to:

• work at your station with the chef guiding you,
• help prep ingredients for the menu,
• learn how each dish is assembled before you taste it together.

Because the group is small, you will not just hear instructions in theory. You will use them while your hands are doing the work, which is exactly what makes this kind of class worth your time.

Two chef names show up in the experience stories: Mike and Katerina. Both are described as fun and entertaining in a way that makes the session feel friendly, and both are credited with teaching and sharing dish context. One nice touch in the teaching style is that you may hear personal anecdotes and dish origins, which helps you remember what you made and why it tastes the way it does.

The 4 Courses You Cook at Ftelos Brewery

Here is the menu you will learn to make, course by course. What I like is that the list covers different styles of Greek eating, from fresh and bright to hearty mains.

1) Santorini Salad with cherry tomatoes, capers, and caper leaves

This dish is the definition of sharp and fresh. You get cherry tomatoes, capers, and caper leaves, which bring a salty, tangy edge.

Why it matters: learning this salad means you can recreate a classic Santorini flavor profile at home. It is also a great first course because it teaches you how to balance acidity and salt without hiding behind heavy sauces.

2) Cod croquettes in beer batter

You take cod and turn it into croquettes, then coat them in beer batter.

This is where the brewery connection becomes more than marketing. Beer affects flavor and texture, and since the meal is served with craft beer from Ftelos, you are tasting the venue’s product in a food context, not just sipping it on the side.

Practical tip: pay attention to the batter consistency during class. If you nail that, croquettes come out better and stay crisp.

3) Santorini split-pea dip with dry onion

Split-pea dip is comfort food, but this version leans into the Santorini-style seasoning with dry onion.

Why you will like it: dips are the most “home friendly” things you make in cooking classes. You can serve this with bread or as part of a mezze spread, and it scales easily if you have guests.

4) Pork fillet with Malt n’ Marvel Stout and mustard-rosemary sauce

This is the main event. Pork fillet gets paired with a sauce using Malt n’ Marvel Stout, plus mustard and rosemary.

Why it matters: it teaches a sauce approach you can reuse. The ingredients sound specific, but the method is the transferable part. You will learn how to build a savory sauce that feels hearty without turning heavy.

The Meal: sit down to what you cooked

Once your cooking is done, you eat together. You will be seated in an industrial-style room inside the brewery, and the meal is not separate from the class. It is the payoff for the work you just did.

You get 1 Ftelos craft beer included, along with bottled water. There is also freshly baked homemade bread at the meal, which is a simple but important detail. It gives you a way to enjoy each course without needing to buy anything extra.

My advice: pace yourself. The menu includes a fresh salad, then croquettes, then a dip, then pork. If you rush, you will miss the progression of flavors.

Exploring the brewery after class

After you finish cooking and eating, you get free time to explore the brewery on your own. A guided tour of the brewery is not included, but self-guided walking time is.

This is a good setup if you like freedom. You can look around at your own pace, then decide if you want to buy some craft beer to take with you after. That buy-and-go option is ideal if you want a souvenir that is actually from the place.

What to Know About the Small Group

With a limit of 10 participants, the class style tends to be hands-on and interactive rather than crowded. You can ask questions and still keep things moving. It also means you will spend more time cooking and less time waiting.

English instruction is provided, which makes it easier to follow kitchen steps without guessing at terms. If you want to learn the “how” and not just the final plate, a small group helps a lot.

Accessibility and practical limits

The experience is wheelchair accessible, which is a big win for anyone who needs it. The cooking itself is hands-on, so if you have mobility concerns, you will want to plan for how you might participate comfortably.

One more practical boundary: no food and drinks are allowed, so you cannot snack your way through if you get hungry between courses. The good news is you are eating the full meal as part of the program.

Who this is best for in Santorini

This is a great fit if you want food travel that goes beyond eating. You will like it if:

• you care about Cycladic-Mediterranean cooking and want to learn dishes you can repeat,
• you enjoy craft beer and want the brewery to be part of the experience,
• you prefer guided instruction with real participation, not a lecture.

It is also a nice choice for couples and small friend groups, since the class is limited and structured. Solo travelers often find the group vibe comfortable too, especially with instructors like Mike and Katerina described as friendly and engaging.

If you mainly want views and quiet downtime, you may find the schedule more “active” than you expected.

Should You Book This Santorini Cooking Class at Ftelos Brewery?

I would book it if you want a Santorini memory you can take home in your own cooking. The 4-course menu, the beer connection, the small group size, and the fact that you leave with written recipes make it a strong value.

I would hesitate only if you dislike hands-on work or you are expecting a mostly sit-and-watch museum-style tour. The session is built for doing, and the best part of the experience is the moment you sit down and eat what you made.

If you are in Fira with a morning or midday window and you want something smarter than another dinner reservation, this is one of the more practical, fun choices on the island.