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.

Cultural visits:

Visit the Museum of Samian wine

Visit a vineyard

Visit a fresh fruit, vegetable, and honey producer

Visit a local cheesemaker


Tasting masterclasses:

Olive oil tasting and analysis

Introduction to the Greek wines and tasting

Raw ingredient and component ingredient tasting along with cheese and traditional salumi


Cooking classes:

Traditional Greek breads: pitta, lagana, rustic and koulouri

Fresh sauces and condiments: tzatziki, tyrokafteri

Dairy products: Greek yogurt, Feta, mannouri, formaela

Meze: Stuffed vine leaves, mavromatika, spinack pies, grilled saganaki

Vegetarian main dishes: Briam, stuffed vegetables, giant beans, chickpeas from Sifnos island

Fish dishes: Kakavia soup, Saganaki shrimp, sardines wrapped in vine leaves, perch plaki, grilled octopus

Meat dishes: Souvlaki, kleftiko, kokkinisto, mousaka, soutzoukakia beyendi

Pies: Cheese pie, wild greens pie, zucchini pie

Desserts: Baklava, galaktoboureko, amygdalota, kalitsounia, semolina halva

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 dishes inspired by the products and traditions of Greek cuisine.

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 1699€ from the moment participants arrive to the moment they depart.