Let me tell you about my favorite memory from my trip to Greece. It’s from my first night on the island of Paros…

I had seen some reviews online and even some social media content about an authentic Greek cooking class, and I just really liked the vibes. And lucky for me, there were two spots left in one class during my three day stay in Paros. So I booked it!

Honestly, cooking classes are not my favorite activity to do abroad… But this class seemed different. What enticed me about this particular class was the watching people dance to music, dressed in aprons and scarves, and cooking authentic dishes in an adorable indoor-outdoor kitchen set up.

This class ended up being the one thing I couldn’t stop talking about when I got home, and it’s my favorite suggestion to give to people traveling to Greece.

Let me tell you all about it — you’re not going to want to travel to Paros without having this unforgettable experience.

A Little Introduction to Anezina Village

Located in Drios on the island of Paros, Anezina Village sits right near the coast. The village consists of a hotel, gardens, a pool, and an outdoor space where their cooking class is held.

Anezina Village was started over 50 years ago by a woman named Anezina, and it was taken over by her daughter, Maria Anousaki, in the 80s. Maria now teaches this incredible class, and if you have the chance to meet her and learn from her, don’t pass it up!

What It’s Like to Take Maria’s Cooking Class

We were immediately welcomed by Maria and a bunch of lovely people we would get to know throughout the night.

We were given aprons, staff came by and tied scarves on our heads, and we found a spot at the grand dining table. There were about 30 of us. We made small talk with the people sitting around us while snacking on fresh bread and even fresher tzakziki…and sipping rosé, of course.

Maria introduced herself and share her story with the class. She shared memories of cooking with her mother and grandmother growing up, and how this evening, she would be sharing the recipes they all used to make together. It felt special.

We were separated into groups to prep certain parts of the meals: while I cut tomatoes, others peeled potatoes, measured out ingredients, hollowed out tomatoes and more. It was brief but fun to get hands-on in the kitchen.

After the first round of prep, Maria walked us through how to make each recipe. We all crowded around and watched her make the dishes come to life. We started with the Moussaka, which needed the longest time in the oven, and worked our way through the other recipes.

We also learned about sourcing local ingredients, like getting potatoes from Naxos, and hand picking the capers for the potato salad and the grape leaves for the dolmades.

It was incredible to watch Maria work — she threw around the olive oil, the ingredients we prepped, and handfuls of herbs and spices without measuring. I just knew that I was in for a “Top 10” meal — and I was absolutely right.

We did small tasks throughout to help Maria, including rolling out dough, stuffing and rolling grape leaves, and contributing to the layers of baklava.

Music played throughout the class, including some tradition Greek music and some ABBA for those Mamma Mia vibes. It was such a fun environment to be in, and it was also fun to meet others who were enjoying themselves on their travels. Newlyweds on their honeymoon, friends traveling together, and entire families were all there to enjoy Maria’s class, and for good reason.

Eventually, it was time to get served some of each dish we prepared that night. We sat down at the dining table and absolutely raved over each bite. Each dish was better than the last.

We even took a little dance break between dinner and dessert to learn a traditional Greek dance…. Are you convinced yet?

A Taste of Traditional Greek Cooking

One of the best parts of Maria’s cooking class was, of course, getting to enjoy all of the incredible food. It was hands down the best meal I had in Greece. We spent the class preparing a variety of traditional Greek dishes, each bringing something different to the table.

Here’s everything we made during our evening at Anezina Village:

Stuffed Tomatoes (Gemista)

During Maria’s class, I was introduced to a Greek classic. Stuffed tomatoes are hollowed out tomatoes filled with a delicious mixture of rice, herbs, and seasonings before being baked until tender. It was new, flavorful, warm and such a great new discovery to me.

Greek Potato Salad

I doubt you’ve ever had anything as fresh and flavorful as this Greek potato salad with onions, capers, spices and a boat load of olive oil. It’s the kind of side dish that pairs perfectly with just about everything, and I became obsessed. This made me never need American potato salad ever again.

Steamed Mussels

Fresh mussels were steamed and served in a flavorful broth. This recipe was the only thing we didn’t get to help with, but we got to enjoy the mussels as a side dish during our meal.

Stuffed Grape Leaves (Dolmades)

One of the most recognizable Greek dishes, and my absolute favorite, these grape leaves are filled with seasoned rice and herbs, then carefully rolled and prepared. We learned the proper way to stuff and roll them, including how to lay the leaf, and how to situate them in the pot for cooking.

Spinach Pie (Spanakopita)

Flaky layers of phyllo pastry filled with spinach and feta cheese. Eating it straight out of the oven was incredible. And I was pleased to learn that it’s simple to make… I haven’t tried this one at home yet, though.

Moussaka

A traditional Greek comfort food made with layers of eggplant, seasoned meat, and creamy béchamel sauce. By the time this came out the oven, we were so full already, but you just can’t pass up a serving of homemade Moussaka.

Baklava

And, of course, we couldn’t finish without something sweet. Baklava is a popular dessert in Greece, and being able to see how it’s made with layers of dough and sweet syrup and filling felt like a necessary experience.

Why This Is the One Experience You Can’t Miss in Paros

This experience combines music, locals, food and culture: what else can you really ask for on a trip to a new place?

Needless to say, Maria’s class offers something for everyone. And better yet? As a tourist, I don’t know where you can get a more fresh and authentic Greek meal in all of Greece.

This class gives you something to do, lets you be hands on, and offers a view of a different part of the island. We were staying in Naoussa, so getting to drive through the island and explore part of Drios made for a memorable part of the trip.

What to Know Before you Go

Location: Anezina Village, Drios, Paros

Duration: 3.5 – 4 hours

Price: $143.00 per person

What you’ll make: Recipes vary per day and season! In June, we made:

• Stuffed tomatoes
• Greek potato salad
• Steamed mussels
• Stuffed grape leaves
• Spinach pie
• Mousaka
• Baklava

Includes: Wine, bread with homemade tzaziki to start, and a complete collection of recipes. Book a transfer direct from and back to your hotel for extra $.

Check it out here on Viator.

When to book: As far in advance as possible

I booked this class about a month in advance, and it was already super packed for the days we wanted. Only one time slot had two openings left, so I snagged them right away.

If you’re set on doing this class (which you should be) make sure you book well in advance.

Final Thoughts: Would We Do It Again?

Absolutely.

And even if you’ve done it once, the recipes change per meal (lunch or dinner) per day and per season, so I think you’d always have something new to try. I would do it again!

Paros felt like such a special place to me during and after this cooking class, and it’s a memory I’ll keep forever.

Check out the details of the class here!

Looking for more to do in Paros? Check out 10 things to do in Paros.

Or, if you’re looking for more food inspiration, read about 12 Greek foods to try beyond Gyros.