Taste the raw ingredients of the GREEK Land and Sea

& Learn first hand how the most popular and representative dishes are made


Greek cuisine has been known for years to be one of the simplest and healthiest Mediterranean cuisines. From the Antiquity until nowadays the Ancient Greeks, Romans, Venetians, and Ottomans have shaped not only the history and culture but also the food and cooking.

In this programme, participants get a chance to taste the raw ingredients of the Hellenic land and learn how the most popular and representative dishes are made. Along with the professional cooking lessons and in-depth tastings, there are programmed visits to local producers enabling participants to closely see how artisan products are still produced by hand and help them get an in-depth understanding of the regional and seasonal character of traditional Greek cuisine. Moreover, new innovative cooking techniques will be presented by our team of highly skilled chef instructors and implemented in Greek cuisine to produce elaborate, refined and stimulating dishes that surpass top-notch gastronomic expectations.

Programme Overview


  • Immersion in Greek Cuisine Culture
  • Learning new recipes from cooking demonstrations
  • Tasting ingredients, learning their traditional uses and ways to utilise them in modern haute cuisine
  • Learning of new techniques through demonstrations and hands-on work
  • Visits to local artisan producers




Day #1

Transfer from Samos airport or ports of Samos, Check in to the Semeli Boutique Hotel, Lunch, Welcome Dinner


Day #2 Familiarization with Greek cuisine

Realising the importance of regional and national identity and the parameters that affect each region’s cuisine style.

Tasting of raw products and component ingredients for traditional recipes and development.

Olive oil tasting and evaluation (Does the variety, terroir and production process affect the flavor & characteristics?).

Preparation of basic component ingredients.

Making Greek yogurt for next day’s recipes.

Olive oil infusions.

Quality distinction: PDO, PGI, CERTIFIED ORGANIC, GMO, WILD FISH VS FARMED / Food quality then and now.

Natural preservation (oil, fat, salt, sugar, drying, marmalades) Salted lemons, Olives…

Salt, spices, sugars, honey.

Chemicals and food additives.

Molecular gastronomy & food trends: Truths and Myths.

Preparation of wild yeast ferment for breadmaking.


Day #3 Traditional Cuisines / Demonstration & Tastings

Demonstration of typical recipes from different Greek regions.

Stocks & Sauces.

Meat sauce, the “Greek Ragu” and variations

Tomato sauce Greek – Turkish

Stuffed vine leaves and vegetables


Pasticcio (From Ferrara, Italy to Eastern Greece).


Tzatziki  – Fava – Tyrokafteri (spicy cheese spread).


Pilafi (pilav rice) The cretan and Ottoman way

Introduction to baking, the science behind bread and pre-dough preparations (Prozymi Sourdough, Sponge).

Pita bread.



Day #4 Baking, Pasta, Vegetarian & Seafood, Desserts

Introduction to basic cheese-making (Feta, Anthotyro, Formaella).


Pain Rustique


Sourdough bread & variations

The process of designing a new bread

Pasta making, different pasta from different regions for different dishes:

Makarounes from Karpathos island


Skioufichta from Crete

Ravioles from Cyprus


Legumes & salads.

Creating various dishes with seafood

Mediterranean fish soups (kakavia).

Preparation of dessert components:

Walnut pie, Baklava, Turkish delights, Kazandibi, Anthotyro cheesecake, Ice cream, Loukoumades, Galaktompoureko



Day #5 Haute cuisine Missenplace & Assembly of desserts

Assembling and finishing of previous day’s desserts.

Creating new refined dishes with humble ingredients based in Greek traditions and revisiting of classic recipes.

Visit to a farm in the picturesque village of Manolates.

Dinner out.



Day #6 Visit to Samos town and the open air Market, the Archaeological museum and the wine museum. Aperitivo

Cultural Visit to Samos Town.

Lunch in Town, Gyros or Kebab the Greek street food.

Preparation of the Afternoon meze buffet.

Dinner & wine tasting.

Certificate Awarding.


Day #7 Departure day

Check out of the hotel.

Transfer to the airport.


After the completion of this program, the participants will be able to distinguish the main Greek cooking styles according to the season and region, be able to produce some of the most popular Greek dishes and create their own innovative dishes getting inspiration from the products and traditions of local cuisines.


Programme includes:


All transfers from and to the Samos airport or ports.

All meals and drinks for the duration of the programme.

All theoretical, practical lessons and presentations.

All excursions and visits.

Course material, chef’s jacket and apron.

The use of all kitchen equipment needed for each lesson, including knives.

Cost of the raw ingredients and any other supplies used during the programme.

Accommodation & breakfast buffet at a 4*hotel.

Certificate of completion.

10% discount for participation on future programs of the Culinary Institute of the Mediterranean.

The price for this all-inclusive course is 1799€ from the moment participants arrive to the moment they depart.