About this tour
When Em from our team rolled up to Corfood Bites on Corfu, she found herself in a proper hands-on Greek kitchen class with Christos, where the goal was to cook four courses from scratch and eat them. It's six hours in what feels like a local's home kitchen — the kind of place where ingredients come from the garden out back and the wine list is taken seriously. You're cooking alongside a small group, prepping starters, a traditional Greek salad, a main from Corfiot cuisine, and finishing with proper Greek dessert. The whole thing runs on tsipouro (a potent mainland spirit), local white wine, and actual appetite.
Highlights
- Four courses cooked and eaten — starters, Greek salad, mains, dessert
- Ingredients pulled fresh from the kitchen garden that morning
- Tsipouro and quality local white wine woven through the class
- Learn proper Greek salad technique, not the tourist version
- Corfiot specialties or classic Greek mains depending on the day
- Baklava, halva, galaktoboureko or orange pie for finale
- Small group format means actual hands-on time, not watching
What to expect
Em arrived at mid-morning and the first thing Christos did was crack open a bottle of tsipouro while explaining what they'd be making. The four-course structure means you're not rushing — there's time to chat, taste, adjust. You'll prep starters first (nothing fancy, just proper technique), then build the Greek salad together with those garden ingredients. The main course is where the lesson gets a bit heavier; you're following Christos through a proper Corfiot dish or a well-known Greek classic, and the wine appears alongside. By the time you're prepping dessert, you've got a rhythm going and the kitchen smells incredible.
The pacing is actually quite civilised. You're eating as you cook, so it doesn't feel like a test kitchen — it feels like cooking with someone who knows what they're doing and wants you to enjoy the process. Most of the group will be tourists from the island, but the energy is relaxed rather than rushed.
Good to know
If you actually like cooking and want to learn how Greeks do it properly (not fusion, not Instagram-bait), this is solid. The garden-to-table ingredient angle is genuine, not marketing speak. Six hours is a decent chunk of time, so you're not crammed. Small groups mean you get real feedback from Christos. If you're keen on wine and spirits, the tsipouro and white wine are decent and included.
Walking and standing time is substantial — you're in a kitchen for six hours, which is fine if you're mobile but can be tiring. Weather won't affect it (you're indoors), but it's hot work with stoves on. It's hands-on cooking, so if you have mobility issues in your hands or can't stand for stretches, flag it with Christos beforehand. Prams and infants are accommodated, but a busy kitchen and hot surfaces mean you'll need to manage small kids actively.
Bring an apron or wear something you don't mind getting olive oil on. All equipment and utensils are supplied. Water, soft drinks, coffee, tea included; alcohol (tsipouro and wine) is part of the package. You'll eat lunch at the end. No hidden costs — what's listed is what you pay.
Tour sold and operated by Viator via Viator. Descriptions on this page are original BugBitten summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.