Greek Taverna Class

About the class

Dishes from the mainland and from the Greek islands

The taverna moves into the studio: cheese and aubergine moussaka, fish saganaki in tomato sauce and feta, kolokithokeftedes — zucchini and cheese fritters — tzatziki, fava and skordalia, horiatiki salad, and for dessert ravani — a semolina and pistachio cake with yogurt cream. Between the dishes, chilled shots of ouzo, with Greek music in the background.

The class is hands-on, and the participants prepare most of the dishes themselves. At the end we sit down together to a full meal of everything that was made.

Good to know: This is a dairy class, with one fish dish. Vegetarians who do not eat fish get a plant-based protein alternative for it, by prior arrangement. Please tell us about allergies and dietary needs when you register.

Language: Our classes are taught in Hebrew. You can get the recipes in English — and also in French, Italian, Russian, Spanish and Arabic — and the chef will also answer individual questions in English.