Cooking Class and visit at Kokotos Estate

The Kokotos Estate dates back to the 1970s when George Kokotos and his family settled in Stamata, North Attica, to build a home and create a small vineyard in the hills north of Athens. The vineyards, situated on the slopes of Mount Pendeli, offer stunning panoramic views of Mount Penteli, Parnitha, and Evia.

Begin with a picturesque walk through lush vineyards, then join a comprehensive winery and cellar tour with a tasting of four exquisite wines, before diving into a hands-on cooking class. Conclude with a sumptuous buffet dinner featuring a welcome cocktail and an array of beverages.

Welcome Cocktail:

Homemade fresh lemonade with ginger & crushed ice or your choice of white or red wine

Delectable Finger Food – Canapés:

Myzithra cheese tartlet with cherry tomato chutney & roasted almonds

Salmon rolls with avocado mousse

Simple Bar:

Enjoy unlimited access to:

Mineral and sparkling water, soft drinks, juices, beer

White wine: Agrimi, Kokotos Estate

Red wine: Three Hills, Kokotos Estate

COOKING LESSONS:

Unleash your inner chef with our expertly guided cooking sessions. Create and savor these mouthwatering dishes:

Starters:

Cretan Salad “Tart”: Fresh tomato, barley rusks, olives, capers, oregano, and olive oil

Risotto Masterclass: Craft a delectable Mushroom Risotto with katiki cheese from Domokos, figs, and balsamic vinegar syrup

Main Courses:

“Youvetsi” Orzo with Shrimp: Baked cherry tomatoes, star anise, tarragon, and feta cheese croutons

Gemista Lesson: Classic stuffed vegetables (VG) with rice-filled tomatoes and peppers

Variety of Dips:

Tzatziki: Refreshing yogurt sauce with cucumber and garlic

Hummus: Smooth micro chickpea tahini dip (VG)

Dessert:

Greek-Style Mini Doughnuts: Served with honey, cinnamon, and walnuts

Buffet Dinner:

After the cooking class, delight in a buffet-style dinner featuring the dishes you’ve prepared, complemented by additional gourmet options:

Appetizers:

Cretan Salad “Tart” with tomato, barley rusks, olives, capers, oregano, and olive oil

Wild Greens Pie with aromatic herbs and feta cheese from Mytilene

Risotto:

Mushroom Risotto with katiki cheese from Domokos, figs, and balsamic vinegar syrup

Main Courses:

Enjoy live cooking action with:

Pork Gyro: Served with cornbread pitas, tomato, onion, tomato confit, and Tzatziki mousse

Stuffed Vegetables (Gemista) with rice (VG): Tomatoes and peppers

Desserts:

“Galaktoboureko”: Custard cream-filled “Kadaifi” angel-hair phyllo pastry with syrup and Aegina pistachios

“Lukumades”: Traditional mini doughnuts with Greek honey, walnuts, and cinnamon (V)

Fresh Seasonal Fruits:

A selection of the finest seasonal fruits to cleanse your palate

Join us for an enriching culinary journey at Kokotos Estate in Stamata that combines the beauty of North Attica with the art of cooking.