Gastronomy of Greek islands

Duration: 3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
he number of Greek islands is a topic of debate. The strict count is 1,200, while the more lenient count is 6,000. Fortunately, the exact number doesn't matter when it comes to cooking, as the diversity is undeniable. Beyond the beautiful landscapes, the Greek islands offer an exciting culinary regionality. In this course, we will go beyond the well-known Greek dishes and explore new culinary territories. Let the eight largest and most famous islands captivate you!

MENU

  • Fáva / Yellow spilt pea puree dip
  • Tragana kolokithakia sto fourno / Oven baked zucchini sticks (Syros)
  • Feta se fillo, me meli, kai sousami / Phyllo-wrapped baked feta with honey and sesame (Santorini)
  • Melitzana sto fourno, me afrata keftedakia / Baked aubergine filled with meatloaf (Kos)
  • Domatokeftedes / Tomato fritters (Rhodes)
  • Soutzoukakia / Meatballs in tomato sauce (Lefkada)
  • Tzatziki me pantzari / Beetroot tzatziki (Mykonos)
  • Dolmadakia avgolemono / Stuffed grape leaves with lemon sauce (Paros)

DATES

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Course calendar

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TU
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FR
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Gerenal infos

Cooking is hands-on, with each pair preparing the full menu in small batches. Our cooking sessions typically last about 3 to 4 hours and accommodate around 10 participants. The menu usually includes 3 to 7 courses/dishes. Food can be enjoyed during the course or taken home in small containers.

Our adult courses are designed for participants aged 18 and above, but we are happy to welcome children aged 12 and older when accompanied by an adult.

Course prices

Drink package