A brewery cooking class in Santorini is smart. You get a hands-on 4-course lesson in Cycladic and Mediterranean flavors, plus time to roam a working brewery. When the weather is right, cooking happens outdoors on a wooden patio among 150-year-old vines.

I especially like the way the chef work turns everyday ingredients into a real menu: salad, cod croquettes, split-pea dip, and pork with stout-and-mustard sauce. In the sessions I looked at, chefs such as Mike and Katerina are singled out for keeping things fun and explaining the why behind the dishes.

One thing to think about: this is full hands-on cooking, so it’s not the laid-back, watch-from-a-distance kind of activity. Also, there’s no hotel transfer, and time outdoors depends on conditions.

Key highlights worth planning for

• Small group (up to 10), so you’re actively cooking instead of waiting in a line
• 4-course Cycladic-inspired menu taught step-by-step with written recipe instructions
• Ftelos craft beer pairing with your meal, plus bottled water and freshly baked bread
• Two cooking locations depending on weather, either an indoor area overlooking production or an outdoor patio
• Self-guided brewery time to explore the space and buy craft beer to take home
• English instruction with a chef who shares context and personal dish stories

Cooking a Real Cycladic Menu at Ftelos Brewery

Santorini is famous for its food, but it’s usually a “show up, eat, and move on” kind of vacation. This class flips the script. In about three hours, you go from ingredient to plated course with a chef, then sit down to eat what you made alongside a craft beer from the Ftelos operation.

I like that the menu feels authentically local without being stuck in tourist food. You’ll cook dishes that lean into classic Cycladic/Mediterranean building blocks—fresh tomatoes, capers, legumes, seafood breading, and pork—then connect them to what’s happening at a modern brewery in Santorini. It’s a clever combo: food culture meets a working craft setting.

The Brewery Setting: Vines, Beer Production, and Two Different Rooms

The Ftelos brewery isn’t just a backdrop. It’s the stage for your class. Cooking takes place in one of two spots based on the weather:

• An indoor area with a view of the beer production unit
• Outdoors on a wooden patio under the shade of 150-year-old vineyards in a bioclimatic garden

Either way, you’re in a place designed for both making beer and hosting people. The dining part happens in an industrial-style room inside the brewery, after you finish cooking.

If you want the most memorable photos and the most pleasant vibe, aim for the outdoor option—especially if you like being around plants, shade, and open air while you work. If it’s breezy or too hot, the indoor setup is a solid alternative since you still get that “working brewery” view.

Getting Oriented: What Happens Before You Start Cooking

You meet at the brewery (it’s reachable from Fira Town by taxi, car, or on foot). There’s also free parking if you’re driving or being dropped off. After you arrive, you don’t get herded around by a formal guide. Instead, you get free time to explore the brewery on your own.

That self-guided stretch matters more than you might think. When you can look around at your own pace, you better understand what you’re about to taste. You’re walking through a real production environment, not a themed museum room. And because the class ends back at the meeting point, the schedule stays clean and easy.

Your 4-Course Menu: What You’ll Cook and Why It Works

This class is built around a 4-course meal that covers salty, creamy, crunchy, and hearty flavors. You’ll cook everything yourself, with a chef coaching you through technique and timing.

Here’s what’s on the menu:

The real Santorini salad

You’ll make a version built around cherry tomatoes, capers, and caper leaves. This is a great opener because it’s mostly about balance—sweet tomatoes, salty brine, and that distinct caper-leaf tang. It also teaches you something useful for cooking at home: how a strong flavor like capers can carry a salad without making it heavy.

Cod croquettes in beer batter

Next comes seafood with a twist. You’ll work with cod croquettes in beer batter, which is where the brewery connection turns from marketing into technique. Batter textures can be finicky, and beer can help you get a lighter crunch than you’d get from a heavy mix. If you’re the kind of person who wants one “signature” skill to practice later, this course is a strong pick.

Santorini split-pea dip with dry onion

Then you’ll cook a split-pea dip with dry onion. This is comfort food energy, but in a Cycladic style. Legumes are also a smart lesson for home cooking: you can scale them, adjust seasoning, and make them work for dips, spreads, or simple sides.

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

Finally: pork fillet with sauce built from Malt n’ Marvel Stout and a mustard-rosemary mix. This is the “grown-up dinner” course—savory, fragrant, and more complex than it sounds. You’ll also learn how beer becomes part of a sauce, not just a drink on the side.

The big benefit of this menu

The courses aren’t random. They create variety in cooking skills:

• chopping and seasoning (salad)
• battering and frying (croquettes)
• blending/assembling and seasoning (split-pea dip)
• sauce-building with herbs and beer (pork)

That’s why this class feels more like learning than just following steps.

The Chef-Led Cooking Flow (Hands-On From Start to Finish)

This isn’t a sit-and-watch workshop. It’s full hands-on, so you’ll participate in all stages. That means you’ll likely be:

• prepping ingredients
• following the chef’s step-by-step guidance
• assembling courses as they come together
• cooking while timing matters

In the sessions I read about, chefs like Mike (described as fun and entertaining) and Katerina (praised for being sweet and teaching a lot) are highlighted for making the work feel approachable. The best part is that you’re not just getting instructions—you’re also hearing context around the dishes and personal dish stories. That helps you remember what you made and why it tastes the way it does.

Also note: there’s a written recipe and cooking instruction included. That’s important. A lot of classes give you vague memories. Here, you’re leaving with a plan you can repeat.

Beer, Bread, and the Moment You Finally Eat

Once your food is ready, you sit down for the meal you cooked. You’ll be seated inside the brewery in an industrial-style room, then enjoy the full menu together.

Included with the meal:

• 1 Ftelos craft beer
• bottled water
• freshly baked homemade bread

One craft beer might sound small, but it’s enough for the pairing purpose: it ties directly to the beer ingredients you used in the menu. If you’re the kind of person who prefers to taste beer in context, this setup makes sense. If you’re hoping for unlimited drinks, you’ll want to plan ahead because extra food and drinks aren’t included.

You also get to explore afterward. If you enjoyed the beers, you can buy craft beer to take with you. That turns your “dinner lesson” into an actual souvenir.

Price and Value: Is $113 Worth It?

At $113 per person, you’re paying for four things at once:

1. a chef-led cooking lesson (small group, limited to 10 people)
2. the ingredients and full meal you cook
3. written recipes you can use later
4. brewery time plus a craft beer pairing

In Santorini, you can easily spend that kind of money on a meal plus drinks alone. This class adds structure and skills. You’re not just eating a nice dinner—you’re learning how to build a menu with techniques like battering, sauce-making, and balancing bold flavors like capers.

Value also comes from the group size. A small class means you’re more likely to get real coaching and not just a quick wave from the chef. If you’re hungry to learn and you like hands-on activities, this is the kind of ticket that pays off beyond the meal.

What to Bring (and the Small Things That Change Comfort)

This class lists the essentials, and I’m glad it does. Comfort matters because you’ll be moving and cooking.

Bring:

• comfortable shoes
• sunglasses
• comfortable clothes
• a t-shirt
• hair tie
• passport or ID card (copy accepted)

A quick practical tip: wear clothes you don’t mind getting splashed a little. Even careful cooking can end with a minor mess.

Restrictions to note:

• no food and drinks during the class
• no smoking indoors
• no tripods
• no video recording or audio recording
• no alcohol and drugs
• no littering

If you’re the photo-taking type, you’ll still enjoy the moment, but keep recording gear away. You can focus on cooking and taste first.

Who This Class Suits Best (and Who Might Prefer Something Else)

This works well for:

• food lovers who want a hands-on skill, not only a meal
• couples or friends who like learning together
• visitors who want a break from the walking-and-view routine in Santorini
• people who want to bring home something practical: recipes and technique

It’s less ideal if:

• you want to spend most of the time sightseeing and just watch
• you don’t like cooking tasks or standing for a few hours
• you’re expecting a guided tour inside the brewery (you’ll explore on your own)

Also, because it runs about three hours, it’s best when you can fit it without rushing to catch buses or ferry schedules right afterward.

Practical Timing and Logistics That Affect Your Experience

The class lasts 3 hours, and starting times depend on availability. You’ll want to check the schedule first so you don’t arrive late when things are already underway.

The meeting point is at the brewery, and you return there at the end. That keeps it simple. Just remember: no hotel transfer is included, so plan your ride or walk from Fira Town.

One more logistics note: the class location changes with weather—indoor view of production if needed, or outdoors on the vineyard patio if conditions are good. If you’re booking for a specific day, it’s worth having a flexible mindset about the setting.

Should You Book the Santorini Cooking Class at Ftelos?

If you want more than another meal, book it. The best reason is the combination: you learn a full 4-course Cycladic/Mediterranean menu with a chef, then eat exactly what you made, paired with Ftelos craft beer. For the price, you’re getting a structured cooking skill set, not just entertainment.

Don’t book it if you’re hoping for a passive, lounge-style experience. This is active cooking time, and it’s meant for people who don’t mind rolling up their sleeves for real.

If your ideal Santorini day includes good food, a working brewery setting, and something you can recreate at home, this class is a smart bet.

FAQ

How long is the cooking class?

It lasts about 3 hours.

What does the class include?

You’ll learn a 4-course menu, get small-group instruction, receive written recipe and cooking instructions, cook and enjoy the full meal, and include 1 Ftelos craft beer plus bottled water and freshly baked homemade bread. You also get free time to explore the brewery.

What are the courses on the menu?

The courses are: real 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 craft beer included?

Yes. You get 1 Ftelos craft beer with your meal.

Is the class a small group?

Yes. It’s limited to 10 participants.

What language is the instructor?

Instruction is in English.

Where does the class take place?

The class location depends on weather: either an indoor area overlooking the beer production unit or outdoors on a wooden patio in the brewery’s bioclimatic garden with 150-year-old vineyards.

What should I bring?

Wear comfortable shoes and comfortable clothes. Bring sunglasses and a t-shirt, and pack a hair tie. You’ll also need a passport or ID card (a copy is accepted).

Is there a hotel transfer?

No. Hotel transfer is not included.

Is it wheelchair accessible?

Yes, the activity is listed as wheelchair accessible.