Cycladic delicacies with wild herbs

This is a hands-on cooking experience using foraged wild herbs and spices.

You will

• touch, and smell some of the unique wild herbs and spices of Syros to sense the combination of bright sunlight, salty breezes, and strong winds that have made these herbs so exceptional
• discover the intensity of their flavor as a result of the Cycladic microclimate and how they give extra taste to food
• use in the dishes herbs that are not normally used in cooking
• chop organic vegetables and fresh herbs and enjoy their freshness and colors
• learn tips on how you can absorb more of their nutrients
• taste and use exceptional quality extra virgin olive oil from an Indigenous Peloponnese variety that few people grow anymore called “mavrolisio” and grows in the Messinia region, famous for its olive oil quality

To prepare a meal based on traditional recipes that is inspiring and exhilarating due to the simplicity of the ingredients and the complexity of the palate. This is a characteristic of all traditional Cycladic dishes, which highlight local cheese, organic vegetables, legumes, and grains. A meal for those who come to Syros to be off the beaten path and get true local color and taste.

A hands-on cooking lesson

Welcome cold herbal tea, 5 dishes, various local cheeses, local cured meat called “louza”, bottled wine, and filtered water

Dessert, coffee

A relaxed informal lunch or dinner

All the recipes will be provided for your ongoing reference

Transportation is not included

Maria Krina, a professional chef who has worked for 20 years in restaurants and boutique hotels, specialises in Greek cuisine.

She has broad culinary knowledge, and a deep appreciation and respect for all kinds of Greek ingredients and plants. She will guide you through the process, revealing some of her unique cooking techniques, nutritional information, and stories as you cook together.

She has educated more than 500 people in Traditional Greek Cooking and nutrition for health and wellness in her workshops and cooking classes during the past 10 years.