Santorini cooking, minus the guesswork. You learn Cycladic dishes with a chef, then enjoy the results with a full 4-course meal at Ftelos Brewery. It is part hands-on cooking, part dinner party, and part brewery hang.

What I like most is the small group size, max 10, which makes it easy to ask questions and actually get hands-on. I also love how Chef Mike and the team keep things interactive and friendly, so you leave with recipes you can repeat back home.

One thing to consider is the strict non-refundable policy. Also, your cooking spot may be indoor or outdoor depending on weather, so pack like you mean it.

Key highlights before you go

• Up to 10 people: small enough to get real attention, not just watch.
• Real Cycladic menu: salad with cherry tomatoes, capers, and caper leaves, plus cod croquettes and stout pork.
• Brewery lunch after class: you cook, then you eat in a reserved area at Ftelos Brewery.
• One craft beer welcome: included per person, standard size.
• Recipes that feel doable: the class emphasizes execution, not just theory.

Santorini cooking you can actually repeat

Cooking classes are common. This one feels different because it ties the learning to flavors you can name later. You are not just making something vaguely Greek. You are following a menu built around distinctive island ingredients and techniques, then eating it as a proper sit-down meal.

The setting helps too. Instead of a plain kitchen, you cook at Ftelos Brewery in Santorini. It is modern and “process-focused,” so the experience feels practical, not staged. You get a chance to see how a brewery day can become a food day without it turning into a tourist show.

And yes, it comes with beer. Not unlimited. Just one craft beer per person, which keeps the meal comfortable and lets the food stay center stage.

Where you start at Ftelos Brewery and what that means

You begin at Ftelos Brewery Santorini at the MALT Restaurant area in Karterádos. The activity ends back at the same meeting point, so you are not juggling transport logistics during or after the class.

Starting at a brewery is a smart move for two reasons:

1. The location is purpose-built for groups, so you spend less time figuring out where to be.
2. It links the class to the broader Ftelos experience, even if you only do this one activity.

Plan to arrive a bit early so you can settle in and get a quick orientation. The class is about 3 hours 30 minutes, so time moves. You will want your mind in “cooking mode” when Chef Mike starts.

The cooking class flow: practical steps, not a cooking show

The format is simple. You meet one of Ftelos’s professional chefs, then cook a traditional 4-course meal together. The location for the cooking part can be indoor or outdoor, depending on the weather.

From the way the class is described and the feedback people share, the emphasis is on doing. You are not stuck passively watching someone else work. Expect interactive instruction, and you will likely find it easier than you think to put the recipes together because the class is designed for execution, not chef-only showmanship.

A small group helps here. With a max of 10 people, you can ask, adjust, and get feedback while you cook. In at least some sessions, groups are tiny, which makes a big difference when you are learning hands-on.

Also, Chef Mike is repeatedly mentioned as a key part of the fun and friendliness. If you care about the vibe as much as the cooking skills, that matters.

Your 4-course Cycladic menu, course by course

This class is built around a clear menu. That means you can remember what you learned and why it works. Here is what you will cook and eat:

Course 1: Salad with cherry tomatoes, capers, and caper leaves

This is the “this is really Santorini” starter: cherry tomatoes with capers and caper leaves. It is salty, bright, and not shy about flavor.

Why this course is a win for home cooks: it is a flavor lesson. You learn how capers bring a salty punch and how caper leaves add a more complex, slightly wild green note. Even if you never make the exact same dish again, you will understand the ingredient logic.

Course 2: Cod croquettes in beer batter

Next comes cod croquettes, made with beer batter. Beer adds a distinct character to the batter, usually helping create a light, crisp outside while keeping the inside tender.

This is also a great “confidence builder” recipe because croquettes can sound complicated. In practice, you get a guided process and specific steps you can follow again later.

Course 3: Santorini split-pea dip with dry onion

This is the side dish: a split-pea dip with dry onion. Think of it as something you can recreate for a mezze-style meal.

The split-pea base gives it body, while the dry onion adds depth. You learn how to balance a thicker dip so it feels creamy and satisfying, not heavy.

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

The main course is pork fillet with Malt n’ Marvel Stout and mustard-rosemary sauce. That sounds fancy, but it is the kind of sauce that makes sense once you taste it.

Stout brings a deep, slightly roasted flavor, and mustard plus rosemary gives a classic savory edge. If you like cooking with beer or want to understand how dark beer can work in savory sauces, this is one of the best ways to learn because you taste the results while the recipe is still fresh in your head.

The beer, bread, and reserved brewery meal afterward

After you cook, you eat what you made. You will dine in an industrial high-end reserved area at Ftelos Brewery. That contrast is part of the appeal. Cooking happens in one mode, then dining happens in a more “set” experience.

Included with the meal:

• One standard craft beer per person as a welcome
• Fresh homemade bread
• Mineral water
• The full 4-course meal you cooked

This is where the class turns into a vacation memory. You are not just learning. You are tasting your own work in a place that feels like an actual venue, not an improvised classroom.

If you do not drink beer, you can still enjoy the experience because the rest is built around food: bread, water, and the plated 4 courses. But you should know the included drink is beer, so keep your preferences in mind when you book.

Group size, timing, and pacing for a stress-free evening

This is about 3 hours 30 minutes total. That length is long enough to matter, but short enough that you can still plan the rest of your Santorini evening without stress.

The group is capped at 10 travelers, and you might see very small groups in certain sessions. That usually translates into better instruction and less waiting around.

Because the cooking spot is weather-dependent, the pacing can shift slightly. If it is outdoors, you might spend a bit more time adjusting to breezes or sun. If it is indoors, everything stays steadier. Either way, the class runs in a way that keeps you moving through the courses.

Price and value: what $120.41 really covers

At $120.41 per person, you are paying for much more than instruction. You are getting:

• Ingredients, supplies, and equipment
• One craft beer per person
• Fresh homemade bread and mineral water
• A full 4-course meal after the class

In other words, you are not just buying a “cook and watch.” You are buying a meal, plus the knowledge that makes that meal repeatable.

Value gets better when you compare it to piecing it together yourself. On Santorini, buying ingredients, tracking down recipes, and finding a setup to cook comfortably can add up fast. Here, everything is bundled into a single 3.5-hour session.

If you love Greek food and want a souvenir that is edible and practical, this price starts to make sense quickly.

The practical stuff that makes this kind of class work

Here are the small choices that improve your odds of a great time.

Wear comfortable clothes you can move in, since you will be cooking. Even if the staff keeps it clean and organized, you still want flexibility.

Bring a light layer. Santorini weather can change your comfort level fast, and the cooking location can be indoor or outdoor.

If you want to learn more than you taste, set a personal goal before you start. For example:

• Learn how the capers and caper leaves shift the salad flavor
• Focus on the stout-based sauce and how to use it for savory depth
• Take note of the split-pea dip texture and how it comes together

And if you care about the “vibe,” this is a good fit. The staff at Ftelos is repeatedly described as amazing and the atmosphere as top notch, which matters because cooking classes go smoother when the energy stays relaxed and fun.

Who should book this Aegean cooking class

This tour is a strong match if you:

• Want a hands-on Santorini experience that leaves you with real recipes
• Love Greek flavors and want to understand how they come together
• Like cooking with beer and using it in savory dishes
• Prefer a small group where you can actually interact with the chef

It is also ideal if you are the type of traveler who loves an “authentic skill” souvenir. A plate in a restaurant is great. Learning to make the plate is better.

Less ideal if you:

• Need zero alcohol around you. Beer is included once per person.
• Are very sensitive to weather swings, since the cooking spot can be indoor or outdoor.

Quick FAQ for booking decisions

FAQ

Is this cooking class offered in English?

Yes, the class is offered in English.

How long is the experience?

It runs about 3 hours 30 minutes.

Where do I meet, and does it end nearby?

You meet at Ftelos Brewery Santorini, MALT Restaurant area in Karterádos, and the activity ends back at the meeting point.

How many people are in the group?

There is a maximum of 10 travelers.

What is included in the meal?

You get a 4-course meal after the cooking class, plus fresh homemade bread and mineral water.

Is alcohol included?

Yes. You receive one standard craft beer per person as a welcome.

Is the experience refundable if plans change?

The experience is non-refundable and cannot be changed for any reason.

Should you book the Aegean Cooking Class in Santorini?

I think this is a smart booking for the right traveler. If you want a hands-on meal experience tied to real Cycladic dishes, this one delivers. The combination of a small group, interactive chef guidance (Chef Mike is a standout name), and a full 4-course meal at Ftelos Brewery makes the whole evening feel complete, not half-finished.

Before you commit, consider the two main realities: it is non-refundable, and your cooking location can shift indoor or outdoor based on weather. If those fit your travel style, book it and treat it like a high-value dinner lesson you get to eat.