Aegean flavors meet a working brewery in Santorini. This is a hands-on, small-group class that turns simple ingredients into a full Cycladic-style 4-course meal, then tops it off with dinner in the brewery afterward.

What I like most is the way you learn by doing, guided by chefs such as Chef Mike (also listed as Michael) and Katarina, so it feels practical instead of performative. The second big win is the setting: Ftelos Brewery Santorini, with fresh homemade bread, mineral water, and a welcome craft beer (one per person) while you’re planning and eating the meal you just cooked.

One consideration: the experience is non-refundable and can’t be changed if your plans shift, and only the included drinks are covered (you’ll want to plan ahead if you’re a big drinker).

Quick hits worth knowing

• Max 10 travelers keeps the class feeling personal instead of rushed.
• Ftelos Brewery Santorini makes the beer part of the story, not an afterthought.
• You’ll cook a 4-course meal and then eat it in a reserved brewery dining area.
• Chef-led instruction includes guides such as Chef Mike/Michael and Katarina.
• The menu highlights Cycladic flavors like Santorini split-pea dip and a pork dish finished with Malt n’ Marvel Stout.

Ftelos Brewery Santorini: the fun setting for serious cooking

Santorini cooking classes can be hit-or-miss: some are mostly a demo, others are just you heating something up. This one is different because the whole experience is built around a real production-style environment—Ftelos Brewery Santorini—so the food and the beer feel connected.

You start at Ftelos Brewery Santorini (MALT Restaurant, Karterádos 847 00, Greece). From there, the tone is social and focused. Expect a short meet-up with a professional chef, then a hands-on session where you’ll actually assemble and cook parts of the meal.

The fact that it can be run indoors or outdoors depending on weather matters in Santorini. If it’s windy or hot, you’ll likely be inside; if it’s pleasant, you may be outside. Either way, you’re at a brewery site designed for visitors, so you’re not wedged into some corner of a crowded restaurant.

The chef-led workshop: what you’re really learning

The heart of the class is the cooking workshop itself. You’re not just watching someone plate food—you’re learning how to recreate a meal at home, using what you can realistically buy and cook again later.

A big part of the value is the chef coaching. You may cook with instructors like Chef Mike/Michael or Katarina, and the vibe from past sessions is consistently hands-on and friendly. That matters because Greek cooking can sound familiar until you hit the technique: how to season, how to balance salty and acidic flavors, and how to get the texture right in things like croquettes.

Also, the class is designed for a small number of people. With a maximum of 10 travelers, it’s easier to ask questions mid-recipe instead of waiting until the end. That’s the difference between leaving with inspiration and leaving with usable know-how.

The Cycladic 4-course menu you’ll cook and eat

Here’s the menu you’ll work through during the class—simple enough to repeat, but specific enough to feel truly Santorini.

Starter: Santorini salad

You’ll make the real-deal version of a Santorini salad with cherry tomatoes, capers, and caper leaves. This is a smart choice for a cooking lesson because it teaches you something practical: how concentrated flavors can come from preserved ingredients. Capers and caper leaves bring a salty, punchy character that you can’t fake with just “more salt.”

If you’re thinking about replicating this at home, this is the dish that will teach you the most. You learn how a handful of ingredients can taste like a place.

Starter: Cod croquettes in beer batter

Next up are cod croquettes in beer batter. Beer batter is one of those techniques that sounds fancy until you’re mixing and frying. The included Ftelos beer ties the flavor to the brewery experience in a natural way.

This course is also a texture lesson: croquettes need the right structure so they stay crisp outside and don’t collapse. If you’ve ever had soggy or broken croquettes, this is exactly the kind of workshop where a chef can steer you toward the fix.

Side dish: Santorini split-pea dip

Then you’ll make Santorini split-pea dip with dry onion. Split-pea dishes are a classic comfort food angle in Greek cooking, and this one makes a great “souvenir recipe” because it’s not just one bite. It becomes something you can serve with bread, as a dip, or alongside other simple meals.

This side dish also reinforces the Santorini identity: local-style flavors that lean savory, hearty, and not overly complicated.

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

Finally, the main course: pork fillet with Malt n’ Marvel Stout and mustard-rosemary sauce. Using stout in the sauce isn’t just a gimmick. It adds depth and a slightly roasted character that helps the mustard and rosemary feel balanced instead of sharp.

This is the dish that will impress your friends at home, because it looks and tastes like restaurant cooking while still being something you can learn in a guided setting.

After cooking: the reserved brewery dinner experience

Once you finish the cooking, you don’t just get sent back on your way. You’ll sit down and indulge in the menu you cooked in a high-end reserved industrial area at Ftelos Brewery. That’s a key detail: you get to taste your work as a real meal, not just a snack after class.

The meal setup includes fresh homemade bread and mineral water, plus a welcome one craft beer per person. If you’ve been to Santorini before, you know how often food experiences are either casual and rushed or fancy and detached. This one tries to blend both: hands-on cooking first, then a proper dining moment with the food you made.

Is there a chance you’ll want more beer? Sure. The important practical point is that only the included drinks are covered. If you’re hoping for additional beverages, plan on paying extra.

Timing, group size, and how long you’ll be tied up

The class runs about 3 hours 30 minutes. That’s long enough to feel like you accomplished something, but not so long that it eats an entire day in Santorini.

The small group size (up to 10 travelers) also affects the schedule. The kitchen time feels paced for people learning, not for an assembly line.

If you’re building your day around it, give yourself a clean buffer before and after. Santorini has traffic and footpaths that can slow you down, and you’ll want to arrive without stress since the experience starts at the brewery meeting point.

Price and value: why $120+ can make sense here

At $120.41 per person, this isn’t the cheapest thing on Santorini menus. But you’re paying for three things that often cost extra when you buy them separately:

• Instruction from a professional chef (so you learn technique, not just ingredients).
• A full 4-course meal that includes multiple cooked components, not a light sample.
• Food-and-beer pairing within the venue, including fresh bread, mineral water, and one craft beer.

The value sweet spot here is the combination. If you just wanted dinner at a restaurant, you could spend less. If you just wanted a cooking demo, you could also spend less. The value is in getting a complete meal experience where the cooking part is the main event.

Also, with the group capped at 10, you’re more likely to get attention and feedback. That’s hard to quantify, but you’ll feel it when you’re trying the recipes.

Who should book this cooking class in Santorini?

This is a great match if you fall into any of these buckets:

• You want a hands-on food memory you can recreate later, not just photos.
• You like beer and want it used in a cooking context, especially with dishes like beer-battered cod.
• You prefer small-group experiences where questions are practical instead of awkward.
• You’re traveling as a couple or small group and want a shared activity that ends with a real meal.

If you’re the type who hates kitchen mess or wants a super-fast activity, this might feel more involved than you expect. But if you’re there for cooking, it’s built for that.

Should you book the Aegean Cooking Class?

If you want a cooking experience in Santorini that feels connected to local ingredients and a real brewery setting, this is a strong choice. The small group size, the chef-led instruction (including names like Chef Mike/Michael and Katarina from past sessions), and the specific menu make it one of the more “bring-home skills” classes you can book.

I’d book it if you’re excited by the idea of cooking Santorini salad, cod croquettes, split-pea dip, and a pork main finished with Malt n’ Marvel Stout. I’d think twice if your schedule is fragile, because this one is non-refundable and not changeable.

FAQ

What is the location of the Aegean Cooking Class in Santorini?

It takes place at Ftelos Brewery Santorini (MALT Restaurant, Karterádos 847 00, Greece).

How long does the cooking class last?

The duration is about 3 hours 30 minutes.

What is included in the class meal?

You’ll get a 4-course meal including the dishes you cook: salad, cod croquettes, Santorini split-pea dip, and pork fillet with stout and mustard-rosemary sauce, plus fresh homemade bread and mineral water.

Is beer included?

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

Is this experience offered in English?

Yes, it’s offered in English.

What group size should I expect?

The class has a maximum of 10 travelers.

How do I get my ticket?

You receive a mobile ticket.

Where does the activity end?

It ends back at the meeting point at Ftelos Brewery Santorini.