Kea Artisanal introduces visitors to the Mediterranean way of eating, entertaining, and living. Award-winning and internationally renowned cookbook author Aglaia Kremezi and a select group of her friends will open their homes, kitchens and gardens, they will cook with you, and lead you on a fascinating journey through authentic Greek island food.

The program includes hands-on cooking classes, wine tasting with a brief introduction to the exciting Greek wines, as well as explorations of the island --its beaches, villages and cultural sites.

For prices and dates click HERE

Sample Program

The sequence of activities might change, subject to weather and to the availability of certain ingredients. 

Day 1
Arrival and check-in at Hotel.

7:45 pm. Pick up from Hotel.

8:00 pm. Orientation and drinks at Aglaia's House, followed by welcome dinner with the group and a few Kea residents and visiting friends.
 

Day 2
9:00 am. Pick up from Hotel, and stop at the port to, hopefully, get the day’s catch from the kaiki.

9:45 am. Cooking class at Aglaia's kitchen.  Working with grape leaves: picking leaves from the garden and blanching them, making the stuffing, and rolling dolmas. Preparing fassolakia ladera (string bean stew with olive oil, tomatoes and potatoes), and charcoal-grilled fish wrapped in fig leaves.  

12:30-2:30 pm. Long Mediterranean lunch alfresco with dishes prepared in class.

Evening free to explore the island’s taverns (list will be provided).
 

Day 3
9:00 am. Pick up from Hotel.

9:45 am. Cooking class at Aglaia's kitchen, with Stamatia or Ella, phyllo dough experts.  Rolling phyllo pastry and making savory & sweet pites (pies): crunchy cheese pie, rolled eggplant pie with walnuts and cumin, etc. 

12:30 pm. Long Mediterranean lunch alfresco with the homemade pites, salads, fish and/or seafood.           

Afternoon free for napping or exploring Hora and the port.

6:30 pm. Pick up from Hotel.

7:00 pm.

Greek wine tasting

at Aglaia's house.  The wine tasting will be conducted by Alexandros Megapanos, a French-educated wine producer (http://www.megapanos.gr/eng/main.htm), followed by dinner and a tasting of Greek cheeses from various parts of the country.
 

Day 4
9:30 am. Pick up from Hotel.

10:00am. Arrival at Stavroudaki, the starting point for the walk to Karthaea, a two-hour walk along the ancient trail to the wonderful archaeological site by the sea (bring your bathing suit!). 

12:30pm. Beach picnic lunch with charcoal grilled sardines, salads and fruits at Kaliskia, the secluded beach next to Karthaea.

Afternoon free for swimming or napping.

8:30 pm. Sunset drinks and meze dinner at Thalia’s, at the Vourkari Marina.
 

Day 5
9:00 am. Pick up from Hotel.

9:15 am. Cooking class at Aglaia's kitchen: harvesting and using the products of the garden: making stuffed vegetables, lemon liqueur, marmalade, preserved lemons, zucchini blossoms, zucchini or fresh fava risotto, etc. 

12:00pm. Long Mediterranean lunch alfresco with dishes prepared in class. 

Afternoon free for swimming or napping.

7:30 pm. Pick up from Hotel and drive to Spathi for drinks at the beach. 
 

Day 6
9:30 pm. Pick up from Hotel. 

9:45 am. Cooking class at Aglaia's kitchen: making traditional breads, and charcoal-grilled flat-breads with various seasonal toppings.

2:00 pm. Farewell lunch with spit-roasted lamb, salads and sweets, inpired by the Greek Easter feast.

Evening -or next day, at wish: transportation to the ferry to Lavrio.