During this class not only you will learn how to cook like a Greek, but you will also learn how to buy the best local ingredients. At CookinAthens we use only the best local and in-season ingredients in order to offer you the best culinary experience and one of the best meals you are going to have in Athens.
Leaving the cooking studio you will take with you not only memories of one of the best meals you had in Athens, but also the recipes of what you cooked so you can recreate the whole menu back home. Of course if you have a favorite Greek dish you wish to learn how to cook, please don’t hesitate to ask for it when you make the booking. Vegetarians and vegans are welcome. Please let us know upon booking for any dietary restriction.
First we are going to meet at the cooking studio and have a typical Greek breakfast (Greek coffee and koulouri) with a perfect view on the Acropolis, while preparing our main course (Greek lamb slowroasted in the oven or slowroasted Greek rooster with tomato sauce).
Then we will prepare our shopping list and walk to the Athens Market to buy ingredients for the rest of our courses. We will return back to the cooking studio and prepare our appetizers, salad and dessert to accompany our main course.
– You will learn to cook from scratch at least 6 traditional Greek courses, according to what’s in season.
– We will provide you the recipes and the best local ingredients
– Under our directions you will learn the secrets of traditional Greek cuisine so you will be able to recreate the whole menu back home.
After our class you will take with you
– the recipes so you can recreate the whole experience back home
– tips and hints to make your stay in Athens even better
– memories from one of the best meals you had in Athens
- Spanakopita or Tiropita (spinach pie or Cheese pie)
- Tzatziki (yogurt dip with cucumber and garlic)
- Stuffed peppers with cheese OR meatballs OR fava OR eggplants with tomato sauce
- Greek salad (our way)
- Slow roasted Greek lamb in the oven OR slow roasted rooster cooked in tomato sauce
- Zakinthini frigania (Rusk soaked in syrup, topped with pastry)