Santorini: Cooking Class with a Chef at the Ftelos Brewery

Food tastes better when you cook it yourself. At Ftelos Brewery, you prepare a four-course Cycladic meal with a chef, then sit down to eat it with a craft beer made on site. I like the practical format and the setting, which may be either a shaded patio beneath old grapevines or an indoor space overlooking the brewing equipment. The main drawback is that you must arrange your own way to the brewery, and the class is conducted in English.

I also like the small group size, limited to 10 people, and the useful written recipes you take home. The $113 price is not cheap, but it covers three hours, instruction, a full meal, bread, bottled water, and beer. If you want a passive brewery tour, this is not it. You will be chopping, mixing, shaping, and cooking throughout the class.

Key points to know before booking

• Four dishes tell the story of Santorini’s pantry: You prepare salad with cherry tomatoes, capers, and caper leaves, cod croquettes, split-pea dip, and pork fillet with stout.
• The class changes with the weather: Work indoors beside the beer production area or outside on a wooden patio shaded by 150-year-old vineyards.
• The meal is part of the experience: You eat the food you prepared in an industrial-style room, with one Ftelos craft beer included.
• Small groups keep the cooking active: With no more than 10 participants, you should get real tasks rather than simply watching a chef work.
• The brewery visit is self-guided: You may look around at your own pace, but a formal brewery tour is not included.
• Mike and Katerina have made strong impressions: If either chef leads your class, expect a friendly, lively teaching style based on past guest feedback.

Why this Ftelos cooking class is worth your afternoon

Santorini is famous for sunsets, white villages, and cliff views. Yet the island’s food gives you a better feel for daily life. Tomatoes, capers, yellow split peas, local wine, pork, and seafood appear in simple dishes that make sense in a dry island climate.

This class gives you more than a meal. You learn how several local ingredients work together, then leave with written recipes so the experience can continue at home. That makes it a better souvenir than another bottle of olive oil that may or may not survive your luggage.

The format is also refreshingly direct. You do not sit at the edge of a demonstration while someone else handles every knife and pan. The experience is fully hands-on, so you take part in all stages of the cooking. That suits you if you enjoy learning by doing and do not mind getting involved.

The class lasts three hours. That is enough time to prepare several dishes and eat without turning the afternoon into a marathon. It also gives you room to ask questions and hear background about the food from the chef. Past participants especially praised the friendly staff, the teaching, the food, and the general warmth of the experience.

Arriving at Ftelos Brewery from Fira

Ftelos Brewery is reachable from Fira by taxi, car, or on foot. Free parking is available, which helps if you have rented a vehicle. Hotel transfers are not included, so you need to plan the journey yourself and arrive at the brewery meeting point.

That detail matters in Santorini. A short distance on a map may not feel short in the heat, especially if you are carrying a bag or walking in uncomfortable shoes. If you plan to walk from Fira, check the route and allow enough time. A taxi is the simpler choice if you have a tight schedule.

Wear comfortable clothes and shoes. You should also bring sunglasses, a T-shirt, and a hair tie. The hair tie is a small but useful instruction for anyone working around food. Bring a passport or identity card, or a copy, as identification may be required.

The activity begins and ends at the brewery. Since no hotel pickup is offered, you are free to combine the class with other plans in the area, but leave enough time for the cooking itself. A three-hour activity can easily feel longer if you schedule a sunset reservation immediately afterward.

Choosing between the patio and the indoor cooking area

The cooking location depends on the weather. In good conditions, you may work outside on a wooden patio under the shade of 150-year-old vineyards in a bioclimatic garden. That setting connects the food to Santorini’s farming traditions and gives the class an open-air feel.

The indoor option looks over the beer production unit. It may not offer the same vineyard atmosphere, but it has one clear advantage: you can watch the brewing equipment while you cook. For a brewery-based food class, that is a useful backdrop rather than a compromise.

You do not choose the setting solely for the view. Weather determines the arrangement, and Santorini can be hot, bright, or windy. The indoor area may be more comfortable on a difficult day, while the patio should appeal to you if you value shade, plants, and fresh air.

The class takes place at special spots within the brewery rather than in a formal restaurant kitchen. That gives the experience a more relaxed character. It also means you should expect a working activity, not a polished cooking-school production with everyone standing at a private station.

Cooking a modern Cycladic four-course menu

The menu gives you a good cross-section of Santorini and Greek cooking. It is not limited to one familiar dish, and each course brings a different texture and technique.

Santorini salad with tomatoes, capers, and caper leaves

The first dish is described as the real Santorini salad. It uses cherry tomatoes, capers, and caper leaves, three ingredients strongly linked with the island’s dry growing conditions.

This is a useful lesson in local cooking because the dish depends on ingredients with strong flavor. You do not need a long list of additions to make it interesting. The caper leaves are especially worth noting. Many people know capers, but fewer have tried the leaves, which add another part of the plant to the plate.

You learn how a local salad can be more than a side dish. The tomatoes provide sweetness, while the capers bring a sharp, salty note. It is the sort of recipe that can be repeated at home without requiring specialist equipment.

Cod croquettes in beer batter

The cod croquettes bring seafood and frying into the meal. They are finished with beer batter, which ties the cooking directly to the brewery setting.

This is one of the more playful courses because the beer is not only something to drink. It becomes part of the cooking. The batter also gives you a chance to learn how a simple coating changes the texture of fish.

The recipe should appeal to you if you like practical techniques that can be adapted later. You can see how the brewery’s product fits into a dish rather than sitting apart from the food. Just remember that extra drinks and food are not included, so the included beer is the only beverage specifically covered by the price, aside from bottled water.

Santorini split-pea dip with dry onion

The split-pea dip shows the vegetable and pulse side of Greek cooking. It is served with dry onion, and freshly baked homemade bread is included with the meal.

This course matters because it is filling, simple, and closely tied to island cooking. Split peas can form the base of a substantial dish without meat. The onion adds bite, while the bread gives you something to scoop and share.

The class also helps you see how a Greek meal builds variety. You are not simply preparing four versions of the same food. The menu moves from fresh salad to fried seafood, then to a smooth dip and a meat course.

Pork fillet with stout and mustard-rosemary sauce

The main course is pork fillet with Malt n’ Marvel Stout and a mustard-rosemary sauce. It is the boldest link between the brewery and the kitchen.

The stout gives the sauce a darker, fuller character, while mustard and rosemary add sharpness and herbal flavor. You learn how a local craft beer can work in a sauce instead of being treated only as a drink.

This course also makes the meal feel substantial. The salad, croquettes, and dip offer range, but the pork gives you a proper main dish before the meal ends. Since you eat everything you prepare, the menu is not a set of small practice samples. It is a complete lunch or dinner.

Learning from the chef instead of watching a show

The strongest part of this experience is the hands-on teaching. You participate in every stage of the cooking, which means the class should feel active from start to finish.

The chef explains the dishes and their background while you work. Past participants especially valued the stories and personal details shared during the class. That kind of instruction can make a recipe easier to remember because you connect it with a place and a person, not just a list of steps.

The language is English. If you are comfortable following spoken instructions and working as part of a small group, that should be straightforward. If you need very detailed instruction in another language, this may not be the right class.

The chef assigned to your session may vary. Mike has been praised for keeping the group entertained while helping everyone produce a delicious meal. Katerina has also been singled out for her kindness and clear teaching. Those comments point to a warm, social teaching style, though you should not book on the assumption that one particular chef will lead your class.

A group of up to 10 is a good size for this format. It is large enough to make the meal social, but small enough that you should have a real role. Still, the exact amount of individual attention can depend on the group and the pace of the cooking.

Eating the meal inside the brewery

Once the food is ready, you sit down together in an industrial-style room inside Ftelos Brewery. The setting gives the meal a clear sense of place. You are not leaving the kitchen to eat in an unrelated restaurant. The food, beer, and brewing equipment belong to the same experience.

One Ftelos craft beer and bottled water are included. Freshly baked homemade bread is also provided. The combination is generous enough to make the class feel like a full meal rather than an expensive tasting.

The shared table is part of the appeal. Cooking together creates an easy reason to talk, and the meal gives everyone a chance to compare the results. If you prefer quiet, private dining, this social format may not suit you as well.

You should also keep your expectations sensible. The included meal covers the dishes you prepare and the listed drinks. Extra food and drinks cost more. That is normal for a brewery venue, but it is worth knowing before you arrive.

Exploring the brewery after cooking

You have free time to explore the brewery on your own. This is a useful addition, especially if you want to see more of the production area after cooking with beer.

The brewery visit is self-guided. No formal brewery tour is included, so do not expect a staff member to explain every piece of equipment or walk you through a structured route. That can be a benefit if you prefer to look around without a fixed schedule.

You may also buy craft beer to take with you afterward. It gives you a chance to extend the experience beyond the meal, provided you have a suitable way to carry your purchase. The activity rules prohibit outside food and drinks, smoking indoors, tripods, alcohol and drugs, littering, and video or audio recording. Plan for a hands-on food class, not a filming session.

Is $113 a fair price?

At $113 per person, this is a mid-range to high-priced food activity. The value depends on how much you want from the afternoon.

You are paying for three hours of instruction, a small group, four dishes, written recipes, a full meal, homemade bread, bottled water, one craft beer, access to the brewery for self-guided exploration, and the setting itself. If you booked a simple meal at a restaurant, you would not get the teaching or the recipes. If you joined a standard brewery visit, you would not get the full cooking experience.

The price makes the most sense if you see the class as both a meal and a practical souvenir. It is less compelling if you only want to eat local food or taste beer. Santorini offers plenty of restaurants, but this experience gives you skills you can use after returning home.

The limited group size also helps justify the cost. Ten people or fewer allows the class to remain participatory. You are not paying for a large demonstration where the chef does all the work.

Who should book this experience?

I would recommend it to couples, friends, solo visitors who enjoy social activities, and families with older children who can take part in kitchen tasks. It suits people who want a break from sightseeing and prefer to spend part of a day learning something useful.

Food lovers will get the most from the menu. You should also book if you are curious about caper leaves, split peas, Greek sauces, and the role of beer in cooking. The class gives you a broader view of Santorini food than a standard restaurant meal.

It may not suit you if you dislike group activities, cannot follow instruction in English, or want a guided brewery tour. The brewery exploration is self-guided, and the cooking requires active participation. You are not simply handed a plate and shown around.

The activity is wheelchair accessible, but the provided information does not explain the exact arrangement of every cooking station or the patio route. If you need specific access details, confirm them before booking.

Should you book the Ftelos cooking class?

Book it if you want to bring home more than photos. The best features are the active cooking, the local menu, the small group, and the chance to eat your work with a Ftelos beer. The friendly teaching style associated with chefs such as Mike and Katerina adds to the appeal.

Skip it if your Santorini schedule is packed, you dislike cooking, or you mainly want a formal brewery tour. For everyone else, the class offers a thoughtful way to spend three hours, with enough food and practical instruction to make the $113 price feel reasonable.

Free cancellation is available up to 24 hours before the activity, and you can reserve now and pay later. That gives you some flexibility, but the more important choice is simple: decide if you want to spend part of Santorini learning, cooking, and eating with a group. If you do, Ftelos is a strong pick.

FAQ

Where does the cooking class take place?

The class takes place at Ftelos Brewery in Santorini. Depending on the weather, cooking happens in an indoor area overlooking the beer production unit or outside on a wooden patio shaded by 150-year-old vineyards.

How long does the experience last?

The cooking class and brewery experience last three hours. Starting times depend on availability.

How do I get to Ftelos Brewery?

You can reach the brewery by taxi, car, or on foot from Fira Town. Free parking is available.

Is transportation from my hotel included?

No. Hotel transfer is not included, so you need to arrange your own transportation to and from the brewery.

What food 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 and drink included?

The full meal you prepare is included, along with freshly baked homemade bread, one Ftelos craft beer, and bottled water. Extra food and drinks are not included.

Is the brewery tour guided?

No. You receive free time to explore the brewery on your own. A guided brewery tour is not included.

What should I bring?

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