First you smell the food. Then you’re the one making it. This Santorini cooking class inside Ftelos Brewery turns local ingredients into a teachable, repeatable skill. I like the hands-on format, and I especially like that the evening ends with the meal you cooked, not a separate generic dinner. One thing to consider: it’s only about 10 people max, so if you want a big social party vibe, this is more calm, hands-on, and small-group.

You start by meeting a professional chef and cooking a traditional four-course menu on the spot that fits the weather, indoor or outdoor. In past sessions I’ve seen chefs such as Chef Mike and Chef Michael at the helm, plus an instructor named Katarina who’s clearly good at turning recipes into something you can actually manage. The only drawback is that the class is timed and structured, so picky eaters or anyone looking for total freedom might feel a little limited by the planned menu.

Key highlights you’ll feel right away

• Small group size (max 10) makes it easier to ask questions while you cook
• A pro-led four-course meal means you don’t just watch, you produce dinner
• Ftelos craft beer comes with the meal plan, plus fresh bread and bottled water
• Cycladic flavors like the real Santorini salad and a split-pea dip show up in the menu
• The brewery setting keeps the night fun and modern, not stiff and touristy

Inside Ftelos Brewery: why this Santorini cooking class feels practical

Santorini is famous for views, but this experience is built around something more useful: food skills you can recreate at home. The setting is Ftelos Brewery Santorini, a modern spot that makes the evening feel like a real activity, not a rushed bus-transfer stop. You meet up at the brewery area by MALT Restaurant, and you’re quickly folded into the workflow—ingredients, equipment, and clear direction from the chef team.

What I like most is that the class is designed as a full arc. You learn, you cook, and then you eat the results in a reserved industrial-style space at the brewery. That matters because the learning sticks better when you immediately taste what you made. It’s also just more satisfying than cooking workshops where you finish with a few samples and then go hunt dinner elsewhere.

There’s also a very straightforward “Greek home cooking” angle here. The menu isn’t random fusion. It leans into Cycladic staples and flavors: cherry tomatoes with capers for that real Santorini salad vibe, beer-battered fish, pea-based dips, and a pork main paired with stout and mustard-rosemary sauce. Even if you’ve cooked before, it’s the kind of menu that helps you understand how Greek dishes balance salt, herbs, and acidity.

The 3.5-hour rhythm: cooking first, then eating where it counts

The total time is about 3 hours 30 minutes. That’s a sweet spot. Long enough to learn and actually cook multiple dishes, but not so long that you lose energy or start feeling cooked yourself.

Here’s how the experience flows:

1. Meeting at Ftelos Brewery Santorini – MALT Restaurant

You start at the brewery location in Karterádos (the exact street address is Karterádos 847 00, Greece). The class uses a mobile ticket, and you’ll get confirmation at booking.

1. Chef-led cooking session

After meeting the chef, you cook a traditional four-course meal. The cooking spot can be indoor or outdoor based on weather. That flexibility is smart in Santorini, where conditions can shift fast. You’ll work with local ingredients and the supplies and equipment provided.

1. Dinner in a reserved area at Ftelos Brewery

After cooking, you eat in a high-end reserved area within the brewery. This is not just “here’s your food, good luck.” It’s set up so the meal feels like part of the event, with a clean transition from hands-on cooking to proper dining.

1. Included beer at the start of the meal plan

You also get one Ftelos craft beer per person as a welcome, plus fresh homemade bread and mineral water.

A practical note: because the cooking is staged, come with a mindset of doing. This isn’t a slow, leisurely cooking tour where you wander and collect trivia. You’ll move through tasks, taste as you go, and finish with a full menu you helped create.

What you’ll cook: a four-course Cycladic-style menu

The most memorable part of a cooking class is always the menu. This one is built around recognizable Greek comfort food with a Cycladic identity, plus a couple twists that make it feel tied to the brewery.

Starter 1: Real Santorini salad

This is the “small ingredients, big flavor” kind of dish: cherry tomatoes, capers, and caper leaves. The capers do a lot of work here, giving briny punch, while the tomatoes keep it bright. It’s also a good entry point if you’re new to Greek cooking, because it’s more about balance than complicated technique.

Starter 2: Cod croquettes in beer batter

This one is fun for technique. You’re working with cod, shaping croquettes, and then using beer batter. The beer isn’t just a drink pairing here; it’s part of the flavor logic. If you’ve ever wondered how batter stays crisp and flavorful, this is the kind of dish that answers that question in real time.

Side / Dip: Santorini split-pea dip with dry onion

This is a classic “where did this get its flavor” moment. Split-pea dip plus dry onion creates a savory base that feels hearty and comforting. It’s the kind of dish that helps you bring home more than one recipe, because you can adapt it as a dip, spread, or side.

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

The main course is where the brewery theme really shows. Pork fillet gets paired with Malt n’ Marvel Stout and mustard-rosemary sauce. That stout element adds depth and a slightly sweet, roasted tone, while mustard keeps it sharp and rosemary brings the herbal lift. It sounds gourmet on paper, but the structure is learnable.

Put simply: you’ll cook across textures—fresh salad, crisp or fried-style items, a dip, and a plated main. That range helps you learn more than one “Greek cooking style.”

The beer, bread, and water that make dinner feel complete

A cooking class only works if the meal feels worth the effort, and this one does. You get fresh homemade bread and mineral water with the meal, plus one craft beer from Ftelos per person as a welcome.

That beer is more than an extra. Beer in this setting ties together the theme: one part of your menu uses beer batter, and you’re drinking Ftelos craft beer while you eat. It creates a consistent flavor conversation across the night, so it feels intentional instead of tacked-on.

The bread matters too. In Greek meals, bread is not just filler. It helps you scoop dips, wipe plates, and round out strong flavors like capers and mustard sauce. If you’re someone who hates wasting food, this is the kind of meal where you naturally finish everything.

Also, the meal is served after cooking in a reserved brewery area. That removes the awkwardness of “OK, now what” that can happen after workshops. You know you’re done with the prep portion, then you settle in to eat with the group.

Group size and instructor energy: how the class stays hands-on

This experience caps at 10 travelers, which is exactly the right size for a cooking class. You can see what’s happening at your station, and you’re not stuck waiting around while someone else gets help. Small groups also make it easier for the chef to check in—especially when you’re doing steps like battering, shaping, or sauce timing.

From the kind of reviews this format tends to attract, there’s a clear pattern: the atmosphere is relaxed, fun, and interactive. Past sessions have included an instructor named Katarina who’s described as knowledgeable and fun to work with. Chefs such as Chef Mike and Chef Michael have also led groups, and that kind of leadership usually helps beginners feel safe while still moving at a real cooking pace.

One more detail that matters: the class happens multiple times a day, and some groups can end up especially small. If you end up in a tiny group, you’ll get more direct attention and more room to ask questions like what to look for with batter thickness or how to balance seasoning on the fly.

Where you’ll meet in Santorini and what to expect on arrival

You’ll start at Ftelos Brewery Santorini – MALT Restaurant, located in Karterádos (847 00). The activity ends back at the meeting point, so you don’t need to plan a separate dinner route afterward.

Practical perks that make the day easier:

• It’s near public transportation
• There is parking
• You’ll use a mobile ticket
• Offered in English
• Service animals are allowed

What to do before you go: wear shoes you don’t mind getting a little busy, since you’re cooking. Also, keep an eye on the weather because the cooking spot can switch indoor or outdoor. If you show up prepared for either, you’ll spend more time focused on food and less time thinking about the forecast.

Price and value: is $120.41 worth it in Santorini?

At $120.41 per person, this is not the cheapest thing to do on the island. But value here is about what you receive, not just the headline cost.

You’re paying for:

• A pro-led cooking class with local ingredients, supplies, and equipment
• A full four-course meal made during the workshop
• Fresh homemade bread plus mineral water
• One Ftelos craft beer per person

When you price that out, the beer + meal alone would add up quickly in Santorini, especially in a setting like a brewery with a reserved dining area. The real reason it’s worth considering is the learning component. You’re not just buying dinner. You’re getting cooking know-how for dishes like the Santorini salad with caper leaves, beer-battered cod croquettes, a split-pea dip, and a pork main built around stout and mustard-rosemary sauce. Those are the kinds of recipes you can make again, which makes the cost feel less like entertainment and more like a skill purchase.

If you’re the type who loves food and wants a hands-on evening with a tangible payoff, this price can make sense. If you only want a quick bite and scenery, there are cheaper options.

Who should book this class, and who might skip it

This works best for you if:

• You want a hands-on Santorini experience that goes beyond sightseeing
• You’re interested in Greek and Cycladic flavors you can recreate later
• You like structured activities with enough flexibility to ask questions
• You enjoy beer and want it integrated into food, not just served alongside

You might skip it if:

• You want a free-form food crawl with lots of wandering
• You prefer eating rather than cooking
• You’re sensitive to the idea that the menu is planned and ingredients are provided as part of the experience

This is also a good pick for couples or small groups who want something social but not chaotic. With a max of 10 people, it still feels personal.

Should you book the Aegean Cooking Class?

If you want one evening in Santorini that rewards effort, I’d book this. The combination is strong: chef-led cooking, a four-course meal you make yourself, and a brewery dining finish with craft beer, bread, and water. The menu hits multiple textures and techniques, so you’re likely to walk away with more than one recipe you’ll actually use.

One smart decision point before you commit: check your expectations. This is a cooking workshop first. If you’re hoping for a long, meandering tour with lots of passive sightseeing, you may find it too task-focused. If you’re ready to cook, taste, and learn, it’s a very satisfying use of an evening.

FAQ

How long is the Aegean Cooking Class?

It runs for about 3 hours 30 minutes.

Where does the class start?

The meeting point is Ftelos Brewery Santorini – MALT Restaurant, in Karterádos 847 00, Greece. It ends back at the same meeting point.

Is the class offered in English?

Yes, it’s offered in English.

How many people are in the group?

The experience has a maximum of 10 travelers.

What food and drinks are included?

You get a welcome Ftelos craft beer per person, fresh homemade bread, mineral water, and a 4-course meal based on the dishes prepared during the class.

What dishes are on the menu?

The sample menu includes 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.

What if I need to cancel?

This experience is non-refundable and cannot be changed for any reason. If the minimum number of travelers isn’t met, you’ll be offered a different date or a full refund.

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