Greek cooking, island wine, and a great chef. In Megalochori, I love how you learn tzatziki and pasticcio style dishes from Chef Christos, then sit down to eat what you cooked with island wine. The one thing to plan for: it’s a shared, rotating class, so you won’t do every step start-to-finish.

You start at 11:00 am in a centrally located restaurant and work with a small group (max 15). For about $145, you’re getting a full meal, wine, bottled water, and full recipes in a PDF, plus gluten-free and vegetarian options if you need them.

Key things I’d clock before you go

• Chef Christos is the main engine: funny, clear, and big on getting everyone involved.
• You cook multiple dishes, not just one: the menu usually includes tzatziki, Greek salad, tomato fritters, and pasticio (or a vegetarian version).
• You eat what you make with island wine, so the class turns into a real sit-down meal.
• Small group size (up to 15) keeps the pacing friendly for both beginners and people who already cook.
• PDF recipes are included, which is the difference between fun and actually cooking again at home.

Megalochori Start: Why This Santorini Class Feels Local

Most Santorini experiences are built around views. This one is built around food, and that matters. You meet in Megalochori (the tour starts at Feggera, Megalochori 847 00) at 11:00 am, in a centrally located restaurant. That means you’re not spending half the day hunting for a place or waiting around somewhere staged.

Megalochori itself is a calmer choice than the busiest parts of the island. Even if you’re only here for a few days, this gives you a different side of Santorini: less “photo stop,” more “local rhythm.” And because it ends back at the meeting point, it’s easy to build your day around it.

One practical plus: the meeting area is near public transportation, so you can reach it without needing a dedicated car.

11:00 Meet-Up and How the Class Works in a Real Restaurant

After you arrive, you’ll be welcomed, then you’ll get set up with utensils and start cooking right in the restaurant setting. This is not a lesson where you watch from the back row for hours. You’ll take turns preparing the dishes, while the chef explains what’s happening and why.

Here’s how to set expectations based on how the class is typically run:

• You’ll work on different dishes during the session (so the time goes around the table).
• Chef Christos leads with technique first, then you practice the steps.
• You’ll sit down together once the dishes are done.

The restaurant setup isn’t described as a private, high-end cooking studio. It’s simply a working restaurant space used for instruction. That can be totally fine, but it also explains why some people feel they were more “rotating participant” than “constant hands-on.” If you want to handle every part of every dish for three straight hours, this may not match your ideal.

Cooking the Classics: Tzatziki, Greek Salad, Tomato Fritters, and Pasticcio

The menu is built around familiar Greek flavors, with enough cooking steps to teach real method.

Starter work: tzatziki

Tzatziki is cool, creamy, and deceptively simple. In a good class, the value isn’t just taste—it’s learning how to balance texture and flavor. In this class, you’ll make tzatziki as one of the starters, then learn how to work with ingredients so you end up with a sauce you’d actually want to eat with bread, grilled food, or as a dip.

Starter work: Greek salad

Greek salad sounds easy until you care about the cut, the timing, and the way flavors hit together. You’ll also take part in making the Greek salad starter, which helps you understand how the fresh component works alongside the cooked ones.

Starter work: tomato fritters

Tomato fritters are where the class starts to feel more “cooking” and less “assembling.” You’ll work on this dish and learn how to handle batter and frying-like steps (even if the equipment is more basic than a home kitchen). This is one of those recipes people often remember because it tastes different from what you get in plain salads or supermarket versions.

Main work: pasticio (plus a vegetarian option)

Pasticio (often spelled pasticcio) is a baked pasta dish, and it’s hearty. You’ll make the main dish, with a vegetarian version available if needed. This is the recipe that most clearly turns the class into a full meal you can recreate later, because you get to see how the layers come together and how baking changes the whole outcome.

Techniques You Can Recreate at Home (What Chef Christos Really Teaches)

A lot of cooking classes just hand you a recipe card and call it a day. Here, the emphasis is on technique. Chef Christos gives instructions as you cook, including how to do the steps in a way that works with Greek cooking style.

Based on the kind of feedback the class earns, the chef is:

• Clear and easy to follow while you’re actively working
• Organized with pacing, so you’re not stuck waiting forever
• Very focused on getting it right, not just “good enough”

That “getting it right” part shows up in what people say they learn most: cutting and prep that actually makes the final dish better, timing that keeps dishes from going off while the meal is being built, and technique changes that improve flavor.

Two other practical wins:

• You get full recipes in a PDF, so you can cook again without guessing.
• There are gluten-free and vegetarian options, so you can still learn the method even if you’re adapting ingredients.

If you’re a beginner, that matters because you don’t just leave with food—you leave with confidence. If you’re already comfortable in the kitchen, the “why” behind technique is what makes the recipes feel less like copies and more like tools.

Lunch, Wine, and the Real Reason This Class Feels Worth It

The best part of a cooking class is often the meal. In this one, you cook and then you sit down together to enjoy what you made, plus a glass of Greek wine. Bottled water is included too.

The menu is substantial. Between starters and a baked main, you should plan to be properly fed. If you’re thinking about stacking this with other big plans, consider scheduling it as your main food stop—this is the kind of meal where you’ll likely skip a heavy dinner afterward.

Also, the wine isn’t just a casual add-on. It’s part of the “Greek table” feel: you’re cooking with the mentality of eating well, not just producing an edible project.

Price and Value: What $145.12 Buys You

At $145.12 per person, this is not a cheap afternoon. But you aren’t paying only for chopping and tasting. You’re paying for:

• Hands-on instruction led by a chef
• A full lunch or dinner built from multiple dishes
• Wine plus bottled water
• Full recipes in a PDF
• A small-group format (max 15)

When you break it down, it starts to make sense. You’re getting the structure of a meal you’d likely pay for at a restaurant, plus the instruction component that helps you reproduce the food later. The price also includes the chef’s time and the included drink, which is often where cooking classes get “nickel-and-dimed” elsewhere.

So I’d call it good value if you want a learning meal, not just a fun food stop.

Group Size, Participation, and the Level of Hands-On

The class is designed for “all ages and skill levels,” and the small group size (up to 15) helps a lot. You’ll take turns preparing dishes, so everyone gets a chance to contribute.

That said, don’t expect a class where every person does every step. Several notes point toward rotation: you’ll participate in meaningful portions, but you’ll also spend some time watching or waiting your next dish turn.

This is the big decision point for me:

• If you’re happy rotating roles and learning technique, you’ll likely love it.
• If you want constant action—every minute cooking at your station—set your expectations first.

One more practical tip: arrive hungry. When the class is fun and everyone’s working, it becomes more like a team dinner than a strictly timed class. That’s part of why it gets such strong marks.

Common Snags to Consider: Kitchen Setup, Cruise Timing, and Recipes

A few issues come up enough to matter when you plan.

The “kitchen” is still a restaurant setup

Some people describe the space as more of a table-based cooking station with limited visibility. That doesn’t mean it’s bad—it just means it’s not a professional teaching kitchen you can film from every angle. If you’re sensitive to that, go in knowing the focus is on what you do at your station.

Tools and pace may vary by station

A rare negative note mentions basic cutting tools. Most classes run smoothly, but it’s smart to bring your mindset: you’re there to learn methods, not to evaluate knives like a cooking show.

Cruise-day timing can be a problem

If you’re on a cruise, Megalochori is not close to the port in the same way the cruise shuttles sometimes make it feel. One person missed the class because tenders and timing didn’t line up. If you’re doing this from a cruise, build in extra margin, and plan for transportation time to Megalochori.

Recipes in PDF are included, but double-check

The class includes full recipes in PDF. In most cases, that’s exactly what you’ll receive. Still, if you’re the type who needs the files immediately for travel-day planning, I’d make sure you have access by the end of the experience.

Who Should Book This Santorini Greek Cooking Class

You’ll likely be a great fit if you:

• Want a fun, social Greek meal with real cooking steps
• Like the idea of learning specific recipes you can make at home later
• Are traveling with family (this is described as enjoyable for a wide range of ages)
• Want a chef-led class in English

You might want to skip or choose something else if you:

• Want a fully hands-on class where you personally touch every part of every dish
• Are uncomfortable with a chef who is animated and runs the room with personality
• Are on a cruise and can’t guarantee enough time to reach Megalochori

FAQ

FAQ

What dishes will I cook in this Santorini class?

You’ll prepare classic dishes including tzatziki, Greek salad, tomato fritters, and pasticio (with a vegetarian version available).

How many people are in the group?

The class has a maximum of 15 travelers.

How long is the cooking class?

It runs for about 3 hours 30 minutes.

What language is the class taught in?

The experience is offered in English.

Is lunch or dinner included?

Yes. The meal you prepare is served as lunch or dinner, and it’s included.

Is wine included?

Yes. You’ll have wine with your meal.

Are gluten-free and vegetarian options available?

Yes. Gluten Free and Vegetarian options are available.

Where do I meet the group?

Meet at Feggera, Megalochori 847 00, Greece. The activity ends back at the meeting point.

Is an air-conditioned vehicle included?

No. An air-conditioned vehicle is not included.

Can I cancel for a full refund?

Yes, with free cancellation. You can cancel up to 24 hours in advance for a full refund.

Should you book this Santorini Greek cooking class?

If you want a practical souvenir you can actually use after your trip, this is a strong pick. I like that you get multiple dishes, a chef-led technique focus, wine, and PDF recipes for one price. The main reason to hesitate is if you need a nonstop, every-minute hands-on experience rather than a rotating role class.

If you’re okay with turning cooking into a group meal you share, book it. With a 4.9 rating from 969 reviews and 96% recommending, it’s exactly the kind of experience that tends to stick with you long after the tasting is over.