A cooking class in a working brewery sounds oddly specific, and that’s exactly why it works. You get a hands-on session with a chef, then sit down to eat the results with a craft beer made on-site. It’s a smart way to experience Santorini beyond the usual stroll-and-snack routine.

Two things I especially like: you learn a modern Cycladic-style 4-course meal with written recipes for home, and you pair what you cook with a Ftelos beer produced right there. One possible drawback: the format is very active—if you want to watch more than cook, this won’t feel like that kind of class.

The setting is part of the deal too. Depending on weather, you’ll cook in a covered area with views of beer production or outdoors on a wooden patio shaded by 150-year-old vines in a bioclimatic garden—so it can feel like Santorini, not a classroom in disguise.

Key highlights you’ll feel in real life

• Small group (max 10): more hands-on attention and an easier pace
• 4-course Cycladic menu: salad, croquettes, split-pea dip, and pork fillet
• Ftelos craft beer pairing: you’ll enjoy what’s made at the brewery
• Two venue options: indoor beer-production views or outdoor vine-shaded patio
• Self-guided brewery time: explore on your own and buy beer to take away

Ftelos Brewery: Why this Santorini cooking class feels different

Santorini can be loud with food options, but learning the food is another level. This class is built around a simple idea: you don’t just eat Cycladic cuisine—you make it, understand it, and then take the instructions home. The setting also helps. A brewery kitchen doesn’t feel like a tourist cooking demo; it feels like you’re stepping into a working place with its own rhythm.

I like that the workshop stays practical. You’ll be actively involved in the cooking stages, so you’re not just watching someone else do it. And because you’re in a small group, the chef can correct your technique without turning it into a lecture.

The second big advantage is the tie-in to beer. You’ll get a craft beer from the Ftelos brewery with your meal, which makes the evening feel like one coherent experience rather than two separate activities stitched together.

There’s also a nice balance here: the class has structure, but you still get some freedom after cooking. You can explore the brewery on your own and even purchase craft beer to take with you.

The 4-course Cycladic menu you’ll cook (and what it teaches)

The menu is built around recognizable flavors from the Cyclades and the broader Mediterranean world. It’s also varied enough that you practice different techniques—chopping and assembling, forming and frying/cooking, mixing dips, and handling a main protein with a sauce.

Here’s what you’ll cook:

The real Santorini salad

This isn’t just a generic salad. You’ll make a version with cherry tomatoes, capers, and caper leaves. That caper element matters because it’s a signature Mediterranean punch—salty, sharp, and bright. If you want a souvenir you can actually recreate later, this is the kind of dish that translates well to your home kitchen.

Cod croquettes in beer batter

Croquettes usually mean comfort food, but here the batter is tied to beer, which connects the cooking to the brewery theme. The technique is the lesson: shaping, coating, and getting the batter right. Even if you never make croquettes again, you’ll come away understanding how beer behaves in batter.

Santorini split-pea dip with dry onion

Split-pea dips are a smart Santorini move—filling, flavorful, and built for sharing. The dry onion adds that deeper, more roasted kind of onion flavor without making the dip watery. If you enjoy mezze-style meals, this course is the one you’ll likely crave again after you get home.

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

This is the most “cooked” course on the menu, and it’s where sauce-making shows up in a big way. Using the Malt n’ Marvel Stout in the sauce links the protein to the beer you sampled earlier. The mustard-rosemary angle also helps you practice flavor balancing—herb aroma, tang, and the richness from the cooking liquid.

You’ll receive written recipes and cooking instructions too, which is a big deal if you’re the type who takes photos but still wants a reliable way to reproduce the food later.

Where you’ll cook: indoor beer views or a vine-shaded patio

One of the best things about this class is that the venue adapts to the weather. When conditions are right, you cook outdoors on a wooden patio under shade from 150-year-old vineyards in a bioclimatic garden. That’s not just romantic wording—it likely changes how the whole experience feels, from the air around you to the pace of the group.

On other days, the workshop happens indoors in a special area that overlooks the beer production unit. That gives you a different kind of atmosphere: you’re cooking with the brewery activity happening close by, so it feels connected rather than separate.

Either way, you’ll finish the meal in an industrial-style room inside the brewery. It’s practical too: once you’re done with cooking, you’re not searching for somewhere to eat. You just sit down where you cooked.

One thing to consider: if you’re sensitive to heat or glare, bring sunglasses and comfortable clothes as suggested. Your comfort will make the cooking part easier, especially when you’re standing, chopping, or moving around.

The actual flow: from prep stations to the full meal

This is a full-hands-on experience. You’ll participate in all stages, which means your hands—and your attention—will be busy for the full session. That’s the core reason the class feels worth the price: it’s not passive entertainment.

A typical arc looks like this:

First, you’ll meet the chef and get into the cooking rhythm. You’ll work toward your portion of the 4-course menu, moving through prep and assembly tasks. The written instructions help, but the real learning comes from doing it step-by-step with the group.

Next comes the “hands meet heat” portion—where croquettes and sauces start making the kitchen smell like you actually know what you’re doing. This is also where group size helps. With only up to 10 participants, it’s easier to keep track of what you’re supposed to be doing at each station.

Once the food is ready, you’ll sit down and eat the full meal you cooked, including the included craft beer (one beer per person) and bottled water. Fresh bread is on the table too, which is a small detail that makes a big difference—bread buys you time, balances flavors, and keeps everything comfortable while you eat.

You also get a free window afterward to explore the brewery on your own. No guided tour is included, so if you enjoy wandering and reading what you see, this is ideal. If you want a tour-with-a-script, you might wish it had a guide—though you can still ask questions on-site.

The chef-led teaching style: more than recipes

The best cooking classes teach technique, not just ingredients. This one is positioned that way. Even in short sessions, the chef explains what you’re making and why it works, and you’ll get hands-on guidance as you go.

In some groups, the vibe is described as fun and entertaining, with chefs like Katerina helping teach the dishes and share context. Other sessions note a host such as Mike keeping the group moving and making it feel easy to participate. That kind of energy matters because cooking workshops can become stressful if people worry they’ll mess up.

If you like understanding your food, this class also includes storytelling elements tied to the dishes—history and personal anecdotes. That’s the stuff that makes you remember a meal, not just the steps.

Practical tip: bring a hair tie if you have long hair. It’s an easy thing to overlook until you’re leaning over a station with flour or ingredients in the air.

And wear comfortable shoes. You’ll be on your feet enough that comfort becomes part of your success.

Craft beer pairing at Ftelos: what to expect

The craft beer component isn’t just a random add-on. You’ll enjoy a Ftelos craft beer alongside the meal you cooked. That means it’s part of the tasting experience you’re already doing with your food.

The menu even uses beer in the croquettes and includes a stout in the pork sauce—so the pairing makes sense, not coincidence. If you’re a beer fan, this is where the workshop turns from culinary to truly brewery-based.

If you don’t care much about beer, you’ll still get value from the pairing and sauce-making. The flavor principles carry over even if you never become a beer drinker.

Also, you’ll likely have the chance to buy more craft beer afterward if you want to extend the experience. That’s helpful if you’re thinking about bringing something home that feels uniquely Santorini.

Practical value: is $113 per person a fair deal?

For $113 per person, you’re paying for more than a meal. You’re buying chef time for a small group, ingredient preparation, and a structured cooking experience with a full 4-course result. You also get written recipes and instruction, which helps convert the class into something you can recreate later.

You’ll also receive:

• A full meal you cooked
• 1 Ftelos craft beer
• Bottled water
• Freshly baked homemade bread

That combination is what justifies the price. In Santorini, it’s easy to spend money on food experiences that are mostly about eating. Here you’re paying for learning + eating, under a professional instructor in a real working brewery environment.

The one cost trade-off is transportation. Hotel transfer isn’t included. You’ll reach the brewery from Fira Town by taxi, car, or foot, and free parking is available. If you’re staying near Fira and can manage a short ride or walk, this becomes much easier.

So the value equation is simple: if you’ll actually use the recipes and like hands-on cooking, this feels like a solid buy.

Who this class is perfect for (and who should pass)

This is a great fit if you:

• Want a memorable food-focused activity in Santorini
• Enjoy hands-on cooking rather than watching
• Like small-group experiences (max 10)
• Want a takeaway you can recreate at home with real recipes
• Appreciate local craft products—here, beer from Ftelos

It’s less ideal if you:

• Prefer a mostly sightseeing schedule
• Don’t want to cook much (because this is full participation)
• Are hoping for a guided tour of the brewery as part of the package

Also, if you’re traveling with someone who wants tons of downtime, plan for the fact that this is a 3-hour, active session.

Before you go: what to bring and what not to do

To keep things smooth, the basics matter.

Bring:

• Comfortable shoes
• Sunglasses
• Comfortable clothes
• T-shirt
• Hair tie
• Passport or ID card (a copy is accepted)

Not allowed:

• Food and drinks
• Smoking indoors
• Tripods
• Video recording
• Audio recording
• Alcohol and drugs
• Littering

If you’re the kind of person who loves documenting every moment, note that video and audio recording aren’t allowed. You can still enjoy photos on your own, but you’ll want to avoid anything that looks like recording.

And because it’s in English with an instructor, language won’t be a barrier for most visitors.

Tips for choosing a start time and making the day work

The class lasts about 3 hours, and starting times vary by availability. If you’re trying to avoid the hottest part of the day, pick a session that keeps you comfortable during the cooking portion—especially since the venue can be outdoors under vineyard shade.

Also consider your energy. Cooking isn’t strenuous like hiking, but it does require attention and standing. Plan a lighter schedule for afterward if you can.

Lastly, if you’re combining this with other Santorini plans, build in time to get back to the meeting point area (the activity ends back at the meeting point). From there, you can continue with Fira or wherever your evening plans take you.

Should you book the Ftelos Santorini cooking class?

If you want a Santorini experience that teaches you something you can actually use, I think this one is an easy yes. You get a small-group chef-led workshop, a practical 4-course menu, and a meal that ties directly into the brewery through craft beer and even beer-based cooking. The venue options—vine-shaded patio or indoor beer-production views—add variety without forcing you to guess what kind of day you’ll get.

Book it if you love food, enjoy learning by doing, and want a real souvenir besides photos. Skip it if you’d rather sit and watch or you’re trying to avoid anything active during your limited time on the island.

FAQ

FAQ

How long is the cooking class at Ftelos Brewery?

The experience lasts about 3 hours. Starting times vary, so it’s worth checking availability for the time window you want.

What courses will I cook in the class?

You’ll cook a 4-course menu: real Santorini salad, 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 craft beer included?

Yes. You’ll get 1 Ftelos craft beer with the meal, plus bottled water.

Is hotel transfer included?

No. You’ll need to get to the brewery on your own by taxi, car, or foot from Fira Town.

Is there a guided tour of the brewery?

No guided tour is included. You’ll have free time to explore the brewery on your own if you want.

What’s the group size?

It’s a small group limited to 10 participants.

Can I cancel or pay later?

Yes. There’s free cancellation up to 24 hours in advance for a full refund, and you can reserve and pay later to keep plans flexible.