Mediterranean/Greek Organic Cooking Classes with International Awards Winning Chef

Sobre

Our half a day cooking classes are a vibrant mix of classical and updated versions of the Greek/Mediterranean cuisine. We cook only with organic seasonal ingredients, which often come directly from our garden. All seafood and fish are wild and supplied by local fishermen from the village. Poultry and meat are from certified organic suppliers as well.

Just 10 min drive from Nafplio, the state of the art culinary school is located on the top of the mountain with mesmerizing views of Tolo bay and nearby islands.

The lay-out of individual stations was designed to provide line of sight for maximum user’s experience. Every student has his own spacious workstation with all the necessary equipment, so cooking is actually experienced and learned as opposed to just observing.

All devices are of one of the best names in the market of home appliances and students can easily replicate dishes at home. No expense has been spared in the entire design of the school. The number of stations is limited to 8 to ensure the maximum quality of the culinary experience and learning.

Menu

Menu 1 (Greek classic -1)

• Tzaziki
• Pitta breads, freshly made and baked in a wooden traditional oven
• Farmers salad aka Greek salad
• Zucchini and herbs fritters
• Lamb moussaka
• Portokalopita – Traditional orange pie

Menu 2 (Greek classic-2)

• Tzaziki
• Taramasalata
• Spanakopita – phyllo pie with wild seasonal greens, feta and herbs
• Gemista – Greek baked tomatoes and peppers stuffed with minced beef and rice (or vegetarian version)
• Seasonal fruits and cinnamon tarts
• Orange sorbet

Menu 3 (Politiki Kouzina, traditional dishes of Turkish Greeks form Minor Asia )

• Politiki salata – cabbage, carrots and other vegetables with olive oil dressing
• Horta borek – flat bread with wild greens and feta filling
• Eggplant caviar – salad of eggplants smoked on open wood fire with spices, tahini and olive oil.
• Manti – meat dumplings , served with yogurt and spicy chilly sauce
• Baklava – rich sweet pastry with nuts and honey syrup

Menu 4 (vegetarian)

• Beetroot salad with yogurt and mint dressing
• Dolmadakia – stuffed grape leaves with rice, raisins, pine nuts, spices and herbs
• Baked spicy giant beans with tomatoes sauce, feta and herbs
• Eggplants Imam Baildi (stuffed eggplants with feta, onions and tomato)
• Pitta breads, freshly made and baked in a wooden traditional oven
• Modern (healthy version) baklava with freshly poached seasonal fruits and spicy orange syrup

Menu 5 (lactose and gluten free)

• Salad of freshly pickled vegetables and smoked eggplants
• Spicy chickpea salad
• Marinated and poached in wine octopus with tomatoes confite and herbs
• Dolma – stuffed wine leaves with meat, rice, spices and herbs with orange and saffron sauce (vegetarian version can be arranged)
• Orange and almond cake

Menu 6 (modern Greek cuisine)

• Tapenade Greek style (olive paste) with garden vegetable
• Phyllo cigars with Talagani cheese and ginger/strawberries sauce
• Prawns saganaki - prawns in rich wine, tomatoes and herbs sauce
• Red mullet poached in orange-saffron sauce with black lentils, pine nuts, pomegranate and herbs
• Greek yogurt pannacotta with spicy orange syrup and seasonal fruits salad 

Cronograma

• 1:30 pm: Arrival, Introduction. Coffe and home-made beverages are served.
• 2:00 pm: Cooking session 
• 6:00 pm: Seated dinner with magnificent view of Argolic gulf and island 
• 7-8:00pm: End of dinner and time to say: See you again very soon.