Santorini’s food culture gets much more interesting when you leave the restaurant table and work with the ingredients yourself. At Ftelos Brewery, you cook a four-course Cycladic meal with a chef, then sit down to eat it with a local craft beer. The setting is unusual: part cooking school, part modern brewery, part shaded vineyard patio.

I like the small group of up to 10, which gives the chef room to guide you through each dish. I also like the practical souvenir: written recipes you can use at home, rather than another bottle of olive oil in your suitcase. The main consideration is transport, since hotel pickup is not included, and the brewery is easiest to reach by taxi, car, or on foot from Fira Town.

Key points to know before booking

• Four dishes, not a token cooking demo: You prepare Santorini salad, cod croquettes, split-pea dip, and pork fillet with stout sauce.
• The venue changes with the weather: Cook indoors overlooking the beer production unit or outside beneath 150-year-old vines.
• Your meal comes with a Ftelos craft beer: Bottled water and fresh home-made bread are also included.
• The class is genuinely hands-on: You take part in all stages of cooking rather than simply watching a chef.
• Brewery time is self-guided: You may explore on your own, but a guided brewery tour is not included.
• The best-known chefs are Mike and Katerina: Both receive especially warm praise for their friendly teaching style.

Why this class gives you more than a Santorini meal

Santorini has no shortage of scenic restaurants. A cooking class gives you something different: a reason to pay attention to the ingredients, techniques, and food traditions behind the dishes on your plate.

The menu is built around familiar Greek flavors, but it is not just a collection of restaurant staples. Santorini cherry tomatoes, capers, caper leaves, yellow split peas, local-style bread, pork, mustard, rosemary, and beer all appear in the meal. That makes the class a useful introduction to Cycladic cooking without turning it into a long lecture.

I especially like the way the menu uses the brewery itself. The cod is cooked in beer batter, and the pork fillet comes with a Malt n’ Marvel Stout and mustard-rosemary sauce. You are not simply visiting a brewery before going elsewhere for lunch. The beer has a role in the cooking and at the table.

The cooking is taught in English, and the format is friendly rather than formal. Chef Mike is described as fun and entertaining, while Katerina is praised for her kindness and clear teaching. The experience also includes stories about the dishes and personal anecdotes from the chef, adding context without making the session feel like a classroom.

Arriving at Ftelos Brewery from Fira

You make your own way to Ftelos Brewery. The meeting point can be reached by taxi, car, or on foot from Fira Town, and free parking is available if you are driving.

That arrangement works well for independent visitors, but it requires a little planning. Since hotel transfer is not included, check your route and allow time to arrive before the class begins. If you are staying outside Fira, a taxi or rental car will likely be more practical than walking.

The activity begins and ends at the brewery. That is handy if you want to buy extra beer afterward or continue exploring the area, but you should not expect a ride back to your hotel.

Bring comfortable clothes and shoes. Cooking is hands-on, so this is not the place for dress shoes or an outfit you want to keep spotless. A T-shirt, sunglasses, and a hair tie are specifically recommended. You also need a passport or identity card, though a copy is accepted.

Cooking beneath old vines or beside the beer tanks

The cooking area depends on the weather. On a pleasant day, the class takes place on a wooden patio beneath the shade of 150-year-old vineyards in a bioclimatic garden. It sounds like the more atmospheric choice, especially if you want fresh air and a slower Santorini feel.

In less suitable weather, the class moves indoors to a special area overlooking the beer production unit. This gives you a clear view of the brewery while you cook, and it keeps the class comfortable when outdoor conditions are not ideal.

The indoor setting also makes the brewery part of the experience rather than a separate stop. You can watch the production area while preparing food, although the brewery exploration later is self-guided and not a formal guided tour.

The space is wheelchair accessible. That is useful to know, though cooking classes can involve moving between work areas, so it is sensible to mention any specific mobility needs when booking.

The first courses: salad, capers, and split peas

The meal begins with a Santorini salad built around cherry tomatoes, capers, and caper leaves. This is a good opening dish because it puts island ingredients in the spotlight without requiring complicated technique.

Santorini’s tomatoes are small and intensely flavored, and capers add a sharp, salty edge. The caper leaves offer another texture and a reminder that Greek cooking often makes use of more than the most familiar part of a plant. You learn not just how to assemble a salad, but how a few local ingredients can carry a dish.

Next comes the Santorini split-pea dip with dry onion. Split peas are a major part of the island’s traditional pantry, and the dip gives you a taste of a simple, filling food that can be made well ahead of serving.

The dry onion adds bite and contrast. This is likely one of the most useful recipes to take home because it fits easily into a shared meal, picnic, or casual dinner. Freshly baked home-made bread is included, giving you something to eat with the dip while the main course comes together.

Cod croquettes bring the brewery into the kitchen

The cod croquettes are prepared in beer batter. This is where the cooking class moves most clearly into Ftelos Brewery territory.

You learn by doing, so you take part in the preparation rather than standing behind a counter while the chef handles the important steps. The beer batter adds a direct link between the kitchen and the brewery, and it gives the menu a playful twist without abandoning Greek flavors.

Because the class is limited to 10 people, the chef can explain the process and help as needed. That small size matters more in a hands-on session than it would on a standard food tour. You have a better chance of seeing what is happening, asking questions, and getting involved in each stage.

The class is also suitable for people who do not think of themselves as serious cooks. The format is described as easy and fun, with the chef guiding the group through the work. Still, you should expect to participate fully. This is not a passive tasting, and the provided information specifically notes that you will join in all stages of cooking.

Pork fillet with stout sauce is the main event

The main course is pork fillet with Malt n’ Marvel Stout and a mustard-rosemary sauce. It is the most brewery-specific dish on the menu and the course most likely to appeal to anyone who enjoys savory, hearty food.

The stout gives the sauce a darker, fuller flavor, while mustard and rosemary keep it sharp and fragrant. You get to see how a craft beer can work as a cooking ingredient, not only as a drink served on the side.

The meal is prepared as a group, then served in an industrial-style room inside the brewery. That change of setting gives the final meal a clear sense of occasion. You move from workstations to a proper shared table, with the production area and brewery design providing the backdrop.

One Ftelos craft beer is included, along with bottled water and home-made bread. Extra food and drinks are not included, so do not assume the included beer covers every preference or that additional beverages are part of the package.

The meal matters as much as the cooking

A cooking class can be disappointing when the food you prepare is treated as an afterthought. Here, the full four-course meal is part of the experience, and the menu is substantial enough to function as lunch or dinner.

You eat what you have helped prepare, which changes the way you experience the food. The salad is no longer just a salad, the dip is no longer just something placed beside the bread, and the beer batter has a story attached to it.

I also like that the meal is shared. Cooking in a small group and then sitting down together gives the three-hour activity a social rhythm. It suits couples, friends, families, and solo visitors who enjoy meeting people through food.

The strongest praise is directed at the staff’s warmth and teaching. Mike’s entertaining approach and Katerina’s gentle instruction are useful details for anyone who worries that a cooking class might feel stiff or intimidating. The staff’s hospitality is repeatedly highlighted, and that is important because the chef can make or break an experience like this.

Exploring the brewery after lunch

After the meal, you have free time to explore Ftelos Brewery on your own. You may also buy craft beer to take with you.

Keep your expectations clear: this is not a guided brewery tour. You can look around independently, but the package does not promise a detailed explanation of the brewing process or a staff-led walk through the facility.

That is not necessarily a weakness. If you prefer to keep the afternoon moving, a self-guided look lets you spend as much or as little time as you want. If you hoped for a technical brewery presentation, you may find this portion limited.

The combination of cooking, eating, and free exploration makes the activity feel more varied than a standard cooking lesson. It also gives you a practical ending. You can leave with recipes, a full meal, and perhaps a few bottles of beer rather than only photographs.

Is $113 a fair price?

At $113 per person, this is not a budget meal. The value depends on what you want from your time in Santorini.

You are paying for three hours, a small-group cooking workshop, an English-speaking chef, written recipes, a four-course meal, one craft beer, bottled water, fresh bread, and time at a modern brewery. You also get a venue that changes between a shaded vineyard patio and an indoor area overlooking beer production.

Compared with simply ordering a meal, the price makes more sense if you care about participation and learning. You are not only eating four courses. You are learning how to recreate them, and the written recipes give the experience a life beyond the island.

The price is less appealing if you mainly want a guided brewery visit or a scenic tasting with no work involved. Those are not the central features here. You should book this for the kitchen, the food, and the relaxed shared meal, with the brewery as an added bonus.

Timing, clothing, and practical details

The class lasts three hours, but starting times depend on availability. Check the exact time before booking and plan your transport around it.

Wear comfortable shoes and clothes. A T-shirt is recommended, and long hair should be tied back. Sunglasses make sense for the outdoor patio, though they may be less useful indoors.

Food and drinks from outside are not allowed. Smoking is prohibited indoors, and tripods, video recording, and audio recording are also not allowed. Alcohol and drugs are prohibited, as is littering.

The activity allows free cancellation up to 24 hours before the start time for a full refund. You can also reserve now and pay later, which helps if your Santorini schedule is still shifting.

Who should book this Santorini cooking class?

I would recommend it most strongly to you if food is a central part of your trip and you want more than a restaurant meal. It is also a good match for people who enjoy small groups, practical instruction, and a relaxed social setting.

The class suits:

• Couples looking for a shared activity beyond sightseeing
• Families with older children who enjoy cooking
• Solo visitors who like meeting people around a table
• Beer fans interested in using craft beer in cooking
• Home cooks who want recipes based on Greek and Cycladic ingredients
• Visitors staying near Fira who can arrange their own transport

It may not suit you if you dislike group activities, have strict dietary needs that have not been confirmed, or want a fully guided brewery tour. The menu is fixed, and extra food or drinks are not included.

Should you book Ftelos Brewery’s cooking class?

Book it if you want to spend three hours doing something active, social, and closely tied to Santorini’s food culture. The hands-on format, friendly chefs such as Mike and Katerina, full meal, written recipes, and included beer give the $113 price a reasonable return.

Skip it if your priority is a quick tasting, hotel pickup, or a technical brewery tour. You will need to reach Ftelos Brewery yourself, and the brewery portion is self-guided.

For many visitors, this is the kind of experience that stays useful after the holiday. You return home with dishes you can cook again, a better feel for island ingredients, and a meal you helped create rather than simply ordered.

FAQ

How long does the Ftelos Brewery cooking class last?

The activity lasts three hours. Starting times vary, so check availability for the date you want.

What dishes will I cook?

You will prepare a 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 the meal included?

Yes. You eat the full four-course meal prepared during the class. Freshly baked home-made bread, one Ftelos craft beer, and bottled water are included.

Is the brewery tour guided?

No. You have free time to explore the brewery on your own, but a guided brewery tour is not included.

How do I reach Ftelos Brewery?

You can reach the brewery by taxi, car, or on foot from Fira Town. Free parking is available.

Is hotel transportation included?

No. Hotel transfer is not included, and the activity ends at the brewery meeting point.

Is the class taught in English?

Yes. The instructor language is English.

What should I bring?

Bring comfortable shoes, comfortable clothes, a T-shirt, sunglasses, a hair tie, and a passport or identity card. A copy of the passport or identity card is accepted.