Beer, bread, and Greek cooking in Santorini. This class is interesting because you don’t just watch—you work with a professional chef to make a Cycladic-style 4-course meal, then you sit down and eat it in a reserved area at Ftelos Brewery. I especially like the hands-on, interactive feel, and the fact that you leave with practical know-how for cooking at home. One consideration: the prep spot can be indoor or outdoor depending on weather, so plan clothes for shifting conditions.

You’ll spend about 3 hours 30 minutes total, in English, for a small group capped at 10. The session starts at Ftelos Brewery Santorini near MALT Restaurant, and you get a mobile ticket plus a welcome craft beer.

Key highlights at a glance

• Chef-led, hands-on cooking for a full 4-course Cycladic menu
• Real ingredients and recipes you can repeat later, not just a tasting
• Ftelos craft beer welcome plus your meal served at the brewery
• Small group size (often very small in practice) for more attention
• Indoor/outdoor cooking depending on the weather
• English instruction with all supplies and equipment provided

Why Ftelos Brewery is the smart setting for a cooking class

Santorini can be all cliffs, views, and sun. This experience gives you something different: you trade the postcard route for a working brewery atmosphere where the food ties right into the place.

Ftelos Brewery Santorini is state-of-the-art and feels built for this kind of event. The class begins with you meeting the chef at the brewery area, then you move through the cooking portion and finish by eating in a reserved, industrial-style dining space. That flow matters. It keeps the evening moving without that awkward “cook somewhere, then wander around for dinner” feeling.

I also like that the food isn’t generic Greek restaurant stuff. The menu points to Cycladic flavors—like using capers and caper leaves in the classic Santorini salad—so you learn the dishes that make this island cuisine recognizable.

Finally, the small group cap (maximum 10) changes the vibe. You’re more likely to get quick help, and the class feels like a real workshop, not a big show.

The 3.5-hour flow: cooking first, then eating in a reserved brewery space

Here’s how the timing usually plays out, and why it’s a good format for your evening.

Meeting at Ftelos Brewery Santorini (near MALT Restaurant)

You start at Ftelos Brewery Santorini – MALT Restaurant, Karterádos 847 00, Greece. You’ll use your mobile ticket, and your booking confirmation is sent at the time of purchase. The location is also described as being near public transportation with parking available, so you should be able to reach it without drama.

Practical takeaway: arrive a few minutes early. Even if you’re comfortable, cooking classes run smoother when everyone’s settled before the chef starts assigning tasks.

Cooking with the chef at an indoor or outdoor spot

After you meet the chef, the group cooks a traditional 4-course meal together. The location for the cooking portion can be indoor or outdoor depending on the weather conditions. That means you should expect a different setup day to day—tables, airflow, and comfort can shift. Bring a light layer if you’re sensitive to temperature changes.

What makes this part valuable is that the instruction is meant to be repeatable. You’re not just tasting flavors; you’re learning the steps and the practical “how” that you can use at home later.

Also, the group size plays in here. When the class is small, the chef and staff can respond faster to questions—like how to handle sauces, timing for frying, or getting seasoning right.

Dinner right after cooking—your own menu, served

Once the cooking portion is done, you eat what you made. The meal is served in an industrial, high-end reserved area inside the brewery. You’ll get fresh homemade bread and mineral water with the meal.

And you get a standard size Ftelos craft beer per person as a welcome. This is a big part of the experience because the menu includes a dish built around beer (the cod croquettes are in beer batter). The result is less of an afterthought and more of a theme.

The dinner format is also efficient: you won’t need to hunt down a restaurant or make another plan. The evening becomes one complete experience.

What you’ll cook: the Cycladic dishes behind the Santorini menu

The menu is built to give you variety across the meal: fresh, fried, creamy/savory dips, and a main with a stout-based sauce. You’ll likely work through these parts as a team, with the chef guiding the process.

Here’s what’s on the menu you’ll cook and then eat:

Starter 1: The real Santorini salad

You make a salad featuring cherry tomatoes, capers, and caper leaves. That combination is the kind of detail that makes this cuisine feel specific rather than generic. Capers and caper leaves bring a salty, tangy punch that’s hard to replicate with just “a little lemon.”

If you cook at home, this salad is also useful because it teaches you how a Cycladic flavor profile is layered—bright tomatoes plus salty brine notes.

Starter 2: Cod croquettes in beer batter

This is the dish that connects the workshop to the brewery. Cod croquettes are coated in beer batter, so the beer isn’t just for drinking—it’s part of the flavor and texture of the food.

From a skills standpoint, croquettes usually require focus: portioning, frying or crisping, and timing. That’s the kind of lesson you can take home, even if you swap in different seafood later.

Side dish: Santorini split-pea dip with dry onion

You’ll make a split-pea dip with dry onion. Think of it as a comfortingly savory element that rounds out a meal with something creamy and hearty.

This part is great if you want practical, non-fussy recipes. Dips tend to be forgiving and become “party food” back home.

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

The main is pork fillet served with a sauce made using Malt n’ Marvel Stout plus mustard and rosemary. That’s a clear flavor arc: warm, earthy stout notes balanced by mustard bite and the herbal lift from rosemary.

If you’re the kind of cook who likes sauces, this is the section where you’ll get the most “chef logic.” Even if you don’t cook with stout often, you’ll learn how beer works as a cooking ingredient in a sauce.

Eating it afterward: bread, mineral water, and a beer-themed meal

The dinner portion is served right after the cooking. That’s more than convenience—it helps you enjoy the food at its best, while everything still feels connected to what you just learned.

You’ll have:

• your 4-course meal (the same dishes you cooked)
• fresh homemade bread
• mineral water
• one Ftelos craft beer per person as a welcome

The brewery setting also seems to land well with people. The atmosphere gets praise for being top notch and welcoming, and you get a reserved space that feels designed for dining, not just a quick snack.

One more practical detail: the experience lists what’s included, and it also notes that only the specified drinks are covered. If you want additional beverages beyond the welcome craft beer, plan to purchase them separately.

Staff, energy, and what you can expect from the workshop style

The vibe here is hands-on and friendly. The reviews you’ll see for this class consistently point to staff support and an upbeat, relaxed teaching tone. People highlight interactive instruction and the sense that the evening is both fun and informative.

You may cook with a chef such as Chef Mike (also referenced as Chef Michael in some sessions), and you might also interact with team members like Katarina. Katarina is mentioned as fun to work with and able to explain steps clearly, which is exactly what you want in a cooking class: calm guidance that still feels lively.

Also, the class can run with very small groups in at least some sessions. One person noted having only three in their group. That’s a big deal for your experience because it means you’re more likely to get personal attention and fewer people waiting around while others cook.

Price and value: what $120.41 buys you in Santorini

At $120.41 per person for about 3 hours 30 minutes, this is not a cheap activity. But when you look at what’s included, it starts to make sense.

You’re paying for:

• instruction from a professional chef
• the supplies and equipment needed for cooking
• local ingredients for the dishes
• a full 4-course meal
• fresh homemade bread and mineral water
• a standard-size craft beer welcome

In other words, you’re not just buying a recipe worksheet. You’re buying time, teaching, and dinner in one package.

If you’re already planning to eat a sit-down meal and have at least one drink, the value shifts toward fair. The extra benefit is leaving with practical skills—how to make a Santorini salad with caper leaves, how beer batter works for croquettes, and how a stout-mustard-rosemary sauce comes together.

If you’re the type who hates being stuck in an organized activity for hours, this might feel like too much structure. But if you want something memorable that uses your hands, the price aligns with the experience you get.

Group size, timing, and logistics that actually matter

Small group cap means smoother cooking

The class has a maximum of 10 travelers. In practice, some sessions can be even smaller. That’s a real quality factor because cooking is a “do it yourself” kind of activity.

Language and ticket type

The experience is offered in English, and you receive a mobile ticket. Confirmation happens at booking time, which helps you plan confidently.

Timing and how far ahead to book

On average, it’s booked about 56 days in advance. If you’re visiting during peak weeks, I’d book early so you have more slot choices.

Getting there

The meeting point is Ftelos Brewery Santorini – MALT Restaurant in Karterádos. The location is near public transportation and has parking. That combination is useful if you’re doing a tight Santorini itinerary and don’t want your cooking class to depend entirely on one bus line.

What to wear

The cooking spot can be indoor or outdoor, so dress for that uncertainty. Bring comfortable shoes and a light layer you can adapt to shade, sun, or cooler evening air. You’ll be actively cooking, so skip anything you’d hate to get splashed.

Who should book this class—and who might not love it

This class is a great match if you want an authentic, practical food experience in Santorini.

You’ll likely enjoy it if:

• you want to learn Cycladic dishes you can cook at home
• you like interactive workshops more than passive tours
• you enjoy beer-linked flavors and want to see how beer works in cooking
• you want a small-group evening with a clear plan and a real meal afterward

You might skip it if:

• you prefer casual tastings only and dislike structured steps
• you’re very sensitive to weather changes, since the cooking area can be indoors or outdoors
• you’re on a tight schedule and can’t spare about 3.5 hours in one block

Should you book the Aegean Cooking Class in Santorini?

If you want one “do something” evening that feels both local and useful, I’d book it. The strongest reasons are simple: you’ll cook a full 4-course Cycladic menu, you’ll eat it right away in a brewery setting, and you’ll get that beer-and-food link that makes the experience more than a standard cooking demo.

Before you commit, decide how you feel about a chef-guided format and a fixed dinner plan. If you like hands-on learning and don’t mind being in an organized group (even a small one), this is a smart use of your time in Santorini.

FAQ

How long is the Aegean Cooking Class in Santorini?

It lasts about 3 hours 30 minutes (approx.).

Where does the class start?

The meeting point is Ftelos Brewery Santorini – MALT Restaurant, Karterádos 847 00, Greece.

How big is the group?

The class has a maximum of 10 travelers.

Is the class offered in English?

Yes, it is offered in English.

What’s included in the meal and drinks?

You get the cooking supplies and equipment, local ingredients, fresh homemade bread, mineral water, and a 4-course meal after the class. You also get one standard craft Ftelos beer per person as a welcome.

Are service animals allowed?

Yes, service animals are allowed.

What if I need to cancel or change my booking?

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