Zaytinya Culinary Voyage

With Chefs Michael Costa & Aglaia Kremezi
September 1 - 6, 2019

a large pool of water in front of a house

Join us in the Cyclades!

We're hosting an exclusive six-day, five-night cooking experience on picturesque Kea Island in Greece, hosted by Zaytinya Concept Chef Michael Costa and Aglaia Kremezi, leading Greek food writer, journalist, and Zaytinya's chef partner.

This authentic cooking vacation includes:

  • 5 nights of accommodation in a Sea View Suite at the Porto Kea Suites, a five-star small luxury hotel (price based on double occupancy; single room supplement $336)
  • 4 hands-on cooking classes
  • 5 leisurely meals with a selection of the best Greek varietal wines and artisanal Greek cheeses
  • 3 restaurant meals
  • Daily breakfast
  • 1 guided hike to the ancient temples at Karthaea
  • 1 guided walk to the ancient lion and Main Town
  • All experience-related group transportations on Kea Island
  • Incidentals not included


Dates: September 1 - 6, 2019
Cost: $2,799 per person

Guests are responsible for booking their own airfare/travel to and from the Port of Kea. Single room supplement is $336.

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Register For Zaytinya's Culinary Voyage

To register, fill out the form below. Zaytinya staff will contact you to confirm your registration and arrange for payment.

Cooking Highlights Include:

  • Bake lamb in the garden's wood-fired oven
  • Grill fig leaf-wrapped fish, the day's catch
  • Roll phyllo dough and make traditional pies, including Zaytinya's iconic Kleftiko
  • Make flourless almond cookies with almonds from Kea's trees
  • Bake Aglaia's mousaka with olive oil-yogurt béchamel
  • Make various plain and stuffed breads, both savory and sweet

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Zaytinya's Culinary Voyage: Itinerary

Day 1

Pick up from the port of Kea and transfer to the hotel. Guests are responsible for booking their own travel to and from the Port of Kea.

7:00 pm 
Pick-up from the hotel. 

7:15 pm 
Orientation and drinks at Aglaia and Costas Kremezi’s house, followed by welcome mezze and dinner with exciting Greek wines. 

Day 2

10:15 am
Pick-up from the hotel. 

10:30 am 
Cooking class: making dolmades (stuffed grape leaves), and/or braised green beans in tomato sauce; also, preparing the lamb that we will roast in the wood-fired oven. 

Lunch: dolmades and beans accompanied with thick, traditional Greek yogurts, and feta or other fresh cheeses; then we will get to the roasted lamb, and a salad. White and red wines will accompany our lunch. For dessert, mastic or vanilla ice cream, with fruit preserves and marmalades. 

Evening: free to swim, shop, and explore the island’s taverns (list has been provided).

Day 3

10:00 am 
OPTION 1: Hike down the challenging, ancient path to Karthaea archaeological site to see the stunning temples by the sea. The path can be somewhat steep and unstable. Bring your canteen, your swim suit, and a sweater; wear appropriate shoes! 

12:30 pm
OPTION 2: Guided visit to the folk museum and Aristaios, Andreas Mouzakis’ store with regional Kean products. He will talk about and give tastings of pasteli, the traditional sesame seed and honey candy, capers, and various seasonal fruit, and vegetable preserves he makes from his garden’s produce. 

3:00 pm 
Both groups meet at the port for an early dinner at Tziotiko Ravaisi to enjoy a feast of grilled meats: souvlaki, gyros, local sausage, kebab, etc. 

Evening free to swim, shop, and explore the island’s taverns.

Day 4

10:00 am 
Pick-up from the hotel. 

10:15 am 
Cooking class: with Aglaia, Stamatia, and Ela: rolling phyllo and making pites (pies): crunchy cheese pie, greens, zucchini, and herb pie, etc. Also, making galatopita (milk pie) and preparing fig-leaf-wrapped sea bass for charcoal-grilling. The fish will be paired with Greek white wines, mainly different versions of the Santorini assyrtiko variety. After the fish, a tasting of artisanal cheeses from the islands and the mainland, with fruit and jams. 

Afternoon: free for napping or swimming. 

07:30 pm 
Meet at Magazes restaurant on the port for a mezze dinner.

Day 5

10:00 am 
Pick-up from the hotel.

10:15 am 
Cooking class: making traditional breads, plain and stuffed. Also, preparing briami: eggplant, peppers, zucchini, and other vegetables baked in the oven. Making garlic spread (skordalia), and maybe frying the day’s catch to accompany the breads and vegetables for lunch. Retsina, raki, and Greek rosés will complement the assertive taste of garlic. The meal will conclude with portocalopita (orange cake) and ice cream.

Afternoon: free for napping or swimming.

6:00 pm 
Pick-up from the hotel and drive to Liontas, the ancient “smiling lion.” As the sun sets behind the mountains of Attica, we will walk through the alleys of Hora, the main town, to Kylix for a creative mezze dinner prepared by chef Nicholas Tsakaloyannis-Haworth.

Day 6

Morning, check out; bring your luggage to the reception to load in the cars. 

10:15 am
Pick-up from the hotel. 

10:30 am
Cooking class: preparing Aglaia’s Mousaka, topped with olive oil and yogurt béchamel. Also, with almonds from Kea we will make amygdalota (rustic macaroons), the traditional flour-less festive cookies of the Cyclades. With the mousaka, red wines from all over Greece will rule the day; for dessert, amygdalota and ice cream with fruit the fragrant Kea thyme honey. 

Transportation to the ferry to Lavrio, OR, return to the hotel. Ferries leave at 3:30 pm and 6:30 pm.


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