Wine and family recipes, in a real village kitchen. This hands-on cooking class in Drios has you making a complete Greek meal from appetizer to dessert, guided by Maria Anousaki and her team. I also really like the small group size, max 10 people, so you get real attention instead of standing around watching.

You’re not stuck with a single dish. You’ll roll up your sleeves and cook a traditional Greek menu: appetizer, salad, three mains (meat, fish, vegetarian), and dessert, plus a classic fillo dough technique that can turn into many kinds of pies. The pace is friendly, and the setup includes equipment and ingredients so you can focus on learning.

One consideration: transportation to the meeting point is on you. If your lodging is out of easy reach in Drios, you’ll want to plan a taxi or a ride early so you don’t arrive stressed.

Key highlights at a glance

• Family-recipe cooking using directions drawn from Maria’s grandmother
• Six-dish menu with step-by-step help at each station
• Local drinks included, starting with an aperitif and continuing with Greek wine and souma
• Traditional fillo basics for pie dough you can use at home
• Sit-down meal with what you made, plus more Greek spirits with the food
• Small group (up to 10) for hands-on teaching and easy conversation

Drios Greek Cooking Class with Maria: what you’re really buying for $120

For $120 per person, you’re paying for more than a recipe sheet. You’re buying a 3.5-hour cooking rhythm: ingredients are provided, tools are set out, and you get guided instruction for an entire Greek meal. That’s the kind of value that actually matters when you’re traveling. You leave with food in your stomach and skills in your head.

This experience also leans hard into authenticity. Maria Anousaki runs it out of Anezina Village, and the cooking is based on family recipes. That shows up in the way the class is taught: less about shortcuts, more about why certain steps come first, how to handle textures, and how Greek flavors balance on the plate.

And then there’s the human part. The class is small, and it’s interactive by design. You cook, you taste, you adjust. Nobody’s stuck on the sidelines for three hours.

Meet Maria Anousaki and the team at the heart of this class

Maria Anousaki (Anezina Village) is the main host and instructor. The class also runs with assistants who help keep stations moving and make sure everyone gets hands-on time.

You’ll notice quickly that the staff works like a team. One part of the kitchen is busy with chopping and prep, another station handles mixing and shaping, and someone is always available to troubleshoot. In a small group, that support makes the difference between feeling competent at the end and feeling like you just survived a cooking marathon.

A practical bonus: the class languages are English, Greek, and French. Even if your Greek is rusty, you’ll be able to follow along.

The 3.5-hour schedule: appetizer, salad, 3 mains, dessert, and the fillo moment

Think of this class as a guided flow. You start with a drink, then you move through stations, and you finish by eating what you cooked together.

Here’s the structure you should plan around:

• Start with a little aperitif, then cook while sipping Greek wine and souma
• Appetizer and salad to set the flavor tone
• Three main dishes: one meat main, one fish main, and one vegetarian main
• Dessert to close the meal the Greek way: not too fussy, but satisfying
• Traditional fillo instruction, a dough you can use for many kinds of pies

The fillo part is a smart inclusion. It’s not just a fun food to make once. It’s a technique you can reuse later, especially if you want to recreate Greek-style pies or hand pies at home.

Cooking stations where you learn, not just help (and yes, it’s okay to ask)

This is an interactive class. You get step-by-step instruction while you prepare each component. Equipment and ingredients are included, which keeps things simple: you don’t need to hunt down specialty items or worry you brought the wrong knife.

Small group size is the secret ingredient here. With a limit of 10 participants, the teaching can actually stay personal. You can ask questions in the middle of a step. You can request clarification on texture, thickness, or timing. And you’re not stuck waiting for the next task because someone needs to set up for you.

Also, the class is built for different comfort levels. The way it’s described, it’s designed so you can follow along even if Greek cooking is new to you. You’ll still feel challenged, but you won’t feel lost.

The drinks: aperitif first, then Greek wine and colorless souma

Food is the main event, but the drink pacing makes it more enjoyable. You begin with an aperitif and then keep sipping while you cook, including:

• Greek wine
• souma, described as a colorless grape liquor

During the shared meal, you’ll also have wine and ouzo along with what you prepared.

This matters because cooking classes can get stiff and overly instructional. Here, the vibe is relaxed. You’re learning techniques, but you’re also enjoying the process like you would at a family gathering—just with more flour on your hands.

A simple tip: pace yourself. Three and a half hours goes faster than you expect once you’re cooking and tasting. If you’re planning to drive after, keep that in mind.

What you’ll actually make: a full Greek spread in six dishes

This class isn’t about sampling one plate. It’s about making an entire meal.

You’ll craft:

• An appetizer
• A salad
• A meat main dish
• A fish main dish
• A vegetarian main dish
• A dessert

That meat-fish-vegetarian mix is a smart way to learn Greek cooking broadly. Different proteins teach different skills:

• Meat tends to involve seasoning, browning, and building flavor.
• Fish pushes you to think about timing and gentle handling.
• Vegetarian cooking usually shifts the focus toward herbs, vegetables, and how sauces carry flavor.

And the salad helps you understand the Greek balance: acidity, freshness, and herbs. It’s not just a side—it’s part of the flavor system.

Then comes dessert. Greek desserts can look simple, but they often rely on technique and timing. The dessert portion is what ties the experience together and helps you taste your final result as a complete meal, not as separate experiments.

The meal at the end: sit together and eat what you made

After you finish cooking, you sit down and enjoy the fruits of your labor. The meal is accompanied by the included drinks, with wine and ouzo noted for the table experience.

This is one of my favorite parts of any cooking class. The act of making food teaches you steps, but eating is what locks it in. You can look at what you made and connect flavors to the technique you practiced earlier.

It’s also a natural social moment. Since the group is small, conversation stays easy while you eat. Even if you travel solo, this kind of shared meal tends to break the ice fast.

Recipes to take home: recreate the dishes without guessing

You’ll get recipes included with the class. That’s key if you actually want to cook these dishes again later and not just remember the taste.

The class is described as family-recipe cooking with practical tips and tricks for authenticity. That means the recipes you receive aren’t just measurements; they’re meant to help you reproduce the dishes with confidence.

If you’ve ever tried to recreate something after a trip and ended up with a mediocre result, you already know why this matters. Here, you’re learning with guidance and finishing with a recipe handoff. You’re set up to succeed.

Value check: why this $120 class feels fair (and when it might not)

Let’s be blunt: $120 isn’t cheap. But for what’s included, it’s closer to a good meal plus a skill class than a typical food tour.

You’re getting:

• A 3.5-hour, hands-on cooking experience
• A full six-dish menu
• Wine and souma during the class (plus table drinks)
• Equipment and ingredients
• Recipes to recreate at home

If you enjoy cooking, love Greek food, or want a break from museums and beaches, this is exactly the kind of activity that turns into a long-lasting memory. Food is tangible. It’s something you can repeat.

When it might not be your best choice: if you’re looking for a short taste of Greek cuisine and you’re not interested in learning techniques. You’ll spend the time cooking, not just eating.

Practical tips for a smoother evening in Drios

A few things will make your class go smoothly:

• Plan your ride to the meeting point. Transportation is not included, so arrange a taxi/ride ahead if needed.
• Wear clothes you can get a little messy in. Flour and herbs are part of the fun.
• Bring questions. If you’re unsure about texture or timing, ask. The class is structured so you can get step-by-step help.
• If you have dietary needs, tell them in advance. The menu can change to fit allergies or dietary requirements like vegetarian, vegan, or gluten free.
• Expect a full experience. Three and a half hours means you’ll cook, drink, and eat. Come hungry, and plan for a restful evening afterward.

One more note: the class is wheelchair accessible, and the group stays small. That’s helpful for anyone who needs a more comfortable setup.

Who this class suits best (and who might prefer something else)

This is a great fit for:

• Couples, families, and friends who want a shared activity
• Solo travelers who like meeting people over a meal
• Food lovers who want the how, not just the what
• Anyone curious about Greek cooking techniques like fillo

It may not fit as well if:

• You hate hands-on cooking experiences
• You want a low-energy night with minimal movement
• You’re traveling with very strict dietary requirements and haven’t communicated them ahead of time

Should you book the Drios Greek Cooking Class with Maria?

Yes, if you want a cooking experience that actually teaches you something. This class is built around hands-on stations, a full meal you cook yourself, and family-recipe guidance from Maria Anousaki. The small group size helps the instruction stay personal, and the included wine and souma make the evening feel like a genuine Greek gathering instead of a staged performance.

Book it especially if you’d like to take something practical home: the fillo technique and recipes you can use again. If you’re only looking for a quick food sample, you might find a shorter tasting tour more efficient. But if you want to leave Drios with real skills and a full stomach, this is a strong choice.

FAQ

How long is the cooking class in Drios?

It lasts about 3.5 hours. Start times can vary, so check availability for the schedule that fits your day.

What dishes will I learn to cook?

You’ll cook an appetizer, a salad, three mains (meat, fish, and vegetarian), and a dessert.

What drinks are included?

The class includes an aperitif, Greek wine, and souma (grape liquor). The meal is also described as being accompanied by wine and ouzo.

Is it a small group?

Yes. It’s limited to a small group of up to 10 participants.

Can the menu be adjusted for dietary needs?

Yes. The menu can be changed if you have food allergies or dietary needs such as vegetarian, vegan, or gluten free.

Is transportation included?

No. Transportation to the meeting point is not included, so plan your ride to arrive on time.