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Cooking Classes

From Pythagorean to Cretan Diet

Host Mariana

$97.64 per guest

At a glance

Start time



3 hours

Group size

2-8 people

Class language


Meeting point

Terma Konstantinoupoleos, Daratsos


Discover step by step on how to make a vegetarian meal based on ancient Greek information and traditional Cretan recipes. It will be prepared according to ancient and traditional methods of cooking and baking (open-fire, hot rocks, hot ash) or applying contemporary changes. Many ingredients come fresh from the garden.

In this class, guests will:
~ Explore the history of vegetarianism in Greece, the values ancient Greeks and Cretans ascribed to herbs, legumes and vegetables and the social context in which they were prepared and eaten.
~ Explore the seasonality of vegetables and understand what it means to eat “in season” through history.
~ Discover historical Greek and traditional Cretan vegetable-centric dishes.
~ Take home recipes.

Class includes demonstration, hands-on and tasting and a light meal.
Menu is subject to slight change.

WHEN: 10:00 -13:00

Lessons take place in a 300 year old olive grove, in the village of Daratsos, 5km from the city of Chania.

Please contact for more details.


Short lecture on the history of vegetarianism in Greece.
Herbal tea.
Eggs cooked in hot ash.
Dried figs, cheese, olives cured in honey and sprinkled with aromatic seeds.
Semi- leavened bread made with ancient varieties of wheats. It is baked on hot stones.
Bread baked on a Byzantine grill.

Ancient Greek lentils.
Fava ( Lathyrus clymenum, Spanish vetchling) according to the taste of Byzantine monks.
Small pies filled with a) wild greens, b) wild greens and local cheese.
Amaranth cooked up with tomato, zucchini, chopped onion, garlic and eggs.
(Vegetables and wild greens vary according to the season).

Bread stuffed with cheese and dates or small desserts made with dried and fresh fruits, nuts and roasted-chickpeas' flour.

Herbal tea made with Cretan herbs, cinnamon and lemon peel.
Byzantine spiced wine.


Chania is the second biggest city in Crete and has been continuously inhabited since 4000 B.C.! According to the legend, it was one of the three cities that were founded on Crete by King Minos.

Chania has a rich culture and an interesting history. Minoans, Mycenaeans, Dorians, Classical and Hellenistic Greeks, Romans, Byzantines, Arabs, Venetians, Ottomans, Jews, Greek refugees from Asia Minor and Cretans created an amalgam of multiple cultural influences.
The long history of Chania is paramount to understand its rich food culture.

Contact Host




I am an experimental archaeologist-food historian, who recreates Greek historical recipes using




from Rome

I took the 'Eating in ancient Greece' cooking class. It was a cooking lesson, a history lesson and a meal all in one! I enjoyed it very much. I was by myself but Mariana had me group with four other lovely people and we learned so many interesting things and cooked and laughed. A very interesting class by an experimental archaeologist who is an Gourmand award - winning author as well. Food was great.

Anna Delhaugh

Anna Delhaugh

from New York

I’m thoroughly fascinated with Mariana's cooking courses. I took two of them and I enjoyed the entire process, from mixing historically-appropriate ingredients and cooking over an open fire to using replicas of historic equipment and tools. Mariana is extremely generous with her knowledge and responded to every question in such a warm and nuturing way!

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$97.64 per guest


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