Souvlaki Masterclass at the Mykonian Farm

This class takes place at the Mykonian Farm and runs for approximately three hours, from 17:00 to 20:00. On arrival, a superintendent gives a short presentation on the cultural history of souvlaki in Greece — how it became the country's defining street food and how regional recipes differ. The hands-on portion begins with preparing ingredients: trimming and cutting meat, chopping vegetables, and mixing the marinade. Guests then skewer their own portions and take part in a tzatziki competition — everyone makes their own batch and the group votes on the best sauce. A head griller supervises the cooking, coaching technique on the grill and showing how to assemble the finished wrap. The session closes with a seated meal: the souvlaki you've grilled, a fresh Greek salad, and a cold beer (or juice for children under 12). Infants up to age 4 attend free of charge. Pickup and drop-off from your hotel or cruise ship port is included in the price. Note that hotels in Elia, Kalafatis, Agrari, Panormos, Super Paradise, Kanalia, and other remote areas incur an additional transfer fee of €10 per person, paid in cash on the day. The class runs daily from 1 March through 30 November.