LogoTaverna
Overhead marble slab dusted with semolina flour, hands stretching handmade phyllo paper-thin, copper pots blurred in background, bowl of honey and pistachios at frame edge
Santorini · Open through October

Cook what the
islands remember.

Hands in flour. Wine already open. Someone laughing near the stove. Learn to cook the way Greeks actually eat.

Browse Classes

4.9 stars · 340+ tables hosted · Featured in Condé Nast Traveller

Four ways to cook

Choose your
table.

Each class is a different pace, a different dish, a different story. All of them end with you sitting down to eat what you made.

Charred octopus tentacles curling on a grill, lemon half squeezed over copper pan, smoke rising in afternoon light
Most Popular
3 hours

Meze & Wine

The art of the small plate

$145

per person

Meze & Wine

Eight small plates, one long table, no rush. You'll char octopus, fold dolmades by hand, and learn why Greek food is never truly finished until someone adds more olive oil.

Charred octopusDolmadesTzatziki from scratchSpanakopita trianglesPaired wines

Max 8 guests · 3 hours

Hands pulling handmade phyllo dough paper-thin over marble slab, flour dust catching afternoon sunlight
Skill Builder
4 hours

Phyllo Masterclass

Thinner than parchment

$175

per person

Phyllo Masterclass

The class your yiayia never wrote down. You'll pull phyllo until it's translucent, then fill it three ways — spinach and feta, honey and walnut, wild greens and cheese.

Handmade phylloSpanakopitaBaklavaHortopitaGreek coffee

Max 6 guests · 4 hours

Slow-roasted lamb shoulder on wooden board surrounded by roasted vegetables and fresh herbs, candlelight setting
Signature
6 hours

The Full Feast

From olive oil to table

$245

per person

The Full Feast

A full Sunday meal, cooked from scratch. Slow-roast lamb over wild oregano, pull your own pasta, and sit down to everything you made as the sun moves behind the hill.

Slow-roast lambHandmade pastaVillage saladLoukoumadesNatural wine

Max 10 guests · 6 hours

Group of people laughing around a long wooden table filled with Greek mezedes, wine glasses raised, warm evening light
Groups & Corporate
Custom

Private Group

For teams that want to actually bond

From $1,200

per person

Private Group

Your team will cook, eat, and argue about the right way to make tzatziki. More honest than trust falls. More memorable than a dinner reservation.

Custom menuTeam cooking stationsPrivate courtyardWine pairingRecipe booklet

Max 24 guests · Custom

Not sure which class? We'll help you choose.

Write to us
The kitchen

A meal in courses,
a story in hands.

Instructor showing hands-on phyllo technique, marble kitchen counter, afternoon light through window

"Thinner. Feel the light through it."

— Eleni, your instructor

Small groups of 6–10
The space

A courtyard where
the table is already set.

The kitchen opens onto a whitewashed courtyard. There are copper pots that have been used for thirty years. The marble counter is cold in the morning and warm by noon. The wine is open before the class begins.

  • All ingredients sourced from local farmers and fishermen
  • Recipes written in English, Greek, and annotated with technique notes
  • You eat everything you make — no demo-only cooking
  • Recipe booklet yours to keep, stained and all
Hands squeezing fresh lemon over a copper pan with sizzling fish, steam rising in warm kitchen light

Everything gets lemon. Always.

A knife cracking through a baklava's golden shell, honey pooling, crushed pistachios spilling onto marble

The moment before the first bite.

Rustic table set with Greek mezedes, wine glasses, candlelight, everything made by the guests themselves

You made this. All of it.

The pace

Kitchen heat
to candlelit table.

Classes begin with coffee and conversation. The pace slows as you cook. By the time the lamb comes out of the oven, you've forgotten you're in a class.

The meal ends in the courtyard. Everything you made is plated and waiting. The sun has moved. Someone is asking for the recipe.

340+

Tables hosted

4.9

Average rating

18

Years cooking

Candlelit table set in a whitewashed courtyard, mezedes plated, wine poured, guests laughing in warm evening light
Stories from the table

What they took home
wasn't just the recipe.

Phyllo Masterclass

"We made spanakopita on our honeymoon and cried a little when it came out perfect. We've made it every Sunday since. Taverna gave us a recipe we'll pass down."

Smiling couple on honeymoon, warm background

Priya & Daniel Okonkwo

Honeymooners, arrived from London

Full Feast

"My yiayia passed before she wrote anything down. I spent three years trying to find her baklava. Eleni's is not identical — it's better. And now it's mine too."

Warm portrait of a woman in her 40s, Mediterranean features

Maria Theodorakis

Expat home cook, Athens-born, Chicago-based

Private Group

"Our team of 18 cooked together for six hours and argued about whose octopus was better. By dinner, people who hadn't spoken in months were laughing. Worth every cent."

Professional man in his 50s, smiling, business casual

James Whitfield

Head of People, Meridian Capital, New York

As seen in

Condé Nast TravellerFood & WineThe Guardian TravelBon Appétit
For the ones you love

Give them a table
they'll never forget.

A Taverna gift voucher arrives beautifully printed with a handwritten note. Valid for any class, any date, redeemable within 18 months.

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