Greek Culinary Odyssey 2025: The Mediterranean Diet and Beyond with World RD
This trip is targeted to registered dietitian-nutritionists, health professionals, and culinarians who want an authentic, hands-on Mediterranean diet, lifestyle, and cultural experience in Greece.
Hosted by award-winning culinary nutritionist and author Layne Lieberman, MS, RDN, LDN
Pending Pre-Approval by CDR: 33 Continuing Education Units for Registered Dietitians
$4390 USD per person based on double room occupancy
(We can match you with a roommate with similar sleep habits)
Supplement for single room occupancy $440 USD per person.
Spend 6 nights on a Greek isle on this one-of-a-kind trip! Journey to the Saronic island of Poros for 6 nights and explore the Greek Mediterranean diet with your hosts, Katerina and her daughter Dora. Katerina comes from a family of restaurateurs and has been teaching Greek cooking classes and serving up classic Greek cuisine at the family’s bistro for decades. She is also an active member of the small community of Poros, including being part of the Poros Trails project, which established a well-organize network of hiking routes on the island to showcase the natural and cultural riches of Poros.
Dora has been helping in the restaurant all her life, and completed a 4-year degree in Hospitality/Culinary Arts/Entrepreneurship with work practicums in Holland, the UK, and Germany. She has taken on the running of the restaurant on Poros in recent years and leads many of the Greek cooking classes.
While on Poros you will explore the local ingredients during a foraging expedition and with visits to the fish and produce markets, to a local dairy, to a winery, a lemon forest, and of course during your hands-on cooking classes. You will also visit your hosts’ farm on the Peloponnese mainland, where you will learn about that quintessential Mediterranean ingredient – olives! – and where you may even see part of the harvest. Your accommodations during your Poros culinary odyssey will be your hosts’ aparthotel, the Odyssey Suites, in one of the 15 bright, charming rooms (each with private en suite bath).
Hurry, as space is limited for this Greek culinary tour with World RD!
Learn more about the itinerary and the CEU credits by visiting the WorldRD website or by contacting Layne Lieberman at: layne@worldrd.com
If you would like to spend time in Athens before or after the tour, The International Kitchen is happy to assist with additional hotel nights, transfers, and tours, upon request.
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Trip Details
This trip is targeted to registered dietitian-nutritionists, health professionals, and culinarians who want an authentic, hands-on Mediterranean diet, lifestyle, and cultural experience in Greece. All meals and activities have been painstakingly curated with this emphasis in mind.
Itinerary
Day One: Orientation and Greek Cooking– Sunday, October 19
Day One: Orientation and Greek Cooking– Sunday, October 194 CEUs
- Morning arrivals from the US. Around 12 noon, transfer by private bus and ferry from the Athens airport to your home on Poros. If you plan on arriving to Athens a day early, we will make arrangements for you to meet the private transfer to Poros. Poros is one of the Saronic islands and is actually an island pair: two islands separated by a very narrow channel.
- Check in to your room at the Odyssey Center. The Odyssey boasts 15 rooms and apartments around an interior courtyard, as well as a Greek bistro. It is just steps from the waterfront, which you can see from some of the rooms. Each room and apartment has a small patio or balcony. The courtyard is the heart of the property, where guests get together for a glass of wine or a Greek coffee, and where owner Katerina and her daughter Dora gather lemons and fresh herbs for the hands-on cooking classes.
- After settling in, meet for an orientation meeting to discuss the itinerary, and the goals and objectives for the week. There will be an introduction to the traditional Greek Mediterranean Diet (the diet before 1960). It is one of the healthiest diets, consisting of a high intake of fruits, vegetables (particularly wild plants), legumes, nuts, and cereals mostly in the form of sourdough bread rather than pasta; more olive oil and olives; less milk but more cheese; more fish; less meat; and moderate amounts of wine. (1 hour)
- This evening, enjoy your first hands-on cooking class featuring traditional Greek Mediterranean dishes. Dinner to follow.
- Overnight
Day Two: On-Island Food Shopping, Fish Farming, Traditional Yogurt-Making, and Cooking Class-Monday, October 20
Day Two: On-Island Food Shopping, Fish Farming, Traditional Yogurt-Making, and Cooking Class-Monday, October 208 CEUs
- Enjoy breakfast at Odyssey, featuring an abundance of choices including fresh yogurt and fruit, cereals, breads with homemade jam or local honey, as well as a variety of hot dishes.
- After breakfast, meet your guide or Katerina and head to Poros town. Along the way you will learn about the history of Poros, its inhabitants, and their diet, as well as about the local agriculture. Wear your walking shoes, as your morning may finish at the highest summit of town. (If you are unable to handle the walk, a taxi can take you to town to meet the group at one of the local markets.)
- You will visit the fish market in Poros. You will learn more about the staples of the traditional Greek Mediterranean cuisine and the types of fish that are common to this part of Greece.
- You will also have a presentation about fish farming and its impact at the at Katheti Center in Poros.
- After the presentation, a water taxi will transport you across the strait to Galatas, where you will have a family style lunch at Babis Greek Tavern.
- After lunch, you will meet Dimitris Vlachos, a second-generation producer of lemon products, Greek sheep’s milk yogurt, cheese, and Greek pastries and desserts. His family has had a shop in Galatas since 1976 and are behind the Lemonodasos brand of lemon products. You will first learn about their production of Greek yogurt, and Myrto Samiou will teach you how to make authentic Greek yogurt.
- Next, learn about Greek cheese and have a tasting.
- Return to Poros by water taxi in the afternoon. Afterward, the bus will take you back to the Odyssey Center, or you can walk back if you prefer (the walk takes about 20-25 minutes).
- This evening, enjoy a cooking session starting with a hands-on class featuring cheese making, followed by traditional Greek dishes such as melitzanosalata, dolmades, roasted chicken, and Greek salad.
- Dinner to follow, along with a wine and ouzo tasting. Non-alcoholic beverages will be available.
Day Three: Greek Winemaking, Lemons, Bees, Olives, and Cooking Class-Tuesday, October 21
Day Three: Greek Winemaking, Lemons, Bees, Olives, and Cooking Class-Tuesday, October 218 CEUs
- Optional early walk to the Monastery with a local guide.
- Breakfast at Odyssey.
- Depart by bus this morning and head to the port to take the ferry to the mainland and to the “lemon forest”. Here we will learn about one of the region’s most important products: the lemon. Enjoy a visit to the famed lemon grove west of Galatas and learn about when lemon trees were brought to Greece and their importance in Greek cooking over the centuries. Dora and Katerina and the Vlachos family will be leading this visit, which will include a walk through the lemon trees. The family uses local lemons to produce lemonades and other products, giving a boost to the local economy and using the traditional produce of the area. You will also have a presentation about beekeeping and honey – another of the region’s most important products.
- In the late morning proceed to the Andreou winery, where you will learn about Greek winemaking. On the way, stop for a short visit at an olive nursery, the biggest nursery in Greece that grows more than 150 different varieties of olive trees. Then you will head to the winery. The winery was started in 1995 by a local businessman, Andreas Andreou, with a passion for wine, and has been headed up by his son Nektarios Andreou since 2010. They have vineyards on the Peloponnese mainland as well as on the nearby volcanic island of Methana. They cultivate native indigenous varieties that thrive in Argolida, Corinthia, and Methana, including Roditis, Alepou, and Moschofilero (white varieties); Agiorgitiko and Syrah for reds; and Agiorgitiko – Moschofilero – Syrah for rosés. Enjoy a wine tasting along with a picnic lunch.
- You will depart from the winery after lunch, and time permitting, you will enjoy a short tour of a local olive press factory.
- Once you arrive at your hosts’ farm, Dora and Katerina will lead you on a foraging expedition in the vegetable garden before you begin your next cooking class. You will use what you have gathered to create dinner, along with other local ingredients such as Greek lemons and herbs.
- Dinner to follow.
- Return to Poros by water taxi (weather permitting).
Day Four: Cured Olives, Olive Oil, Biodiversity in Farming-Wednesday, October 22
Day Four: Cured Olives, Olive Oil, Biodiversity in Farming-Wednesday, October 225 CEUs
- Breakfast at Odyssey.
- The water taxi will collect you this morning to take you back to the Peloponnese mainland, where it will drop you at your hosts’ farm for a lesson on olives and olive oil led by Niko Chatziperos, agronomist, celebrated olive expert and producer. You may be there during the harvest, and your lesson will be led by a local olive grower and olive producer and will feature a lesson on olive curing and pressing. You will also have a chance to learn about the biodiversity of fruits and vegetables that are grown on the farm.
- Around noon, you will head for the open kitchen to prepare lunch using vegetables picked in the garden. After lunch, you return to Poros by water taxi.
- This afternoon, enjoy some free time to explore on your own. Perhaps head up to the Sanctuary of Poseidon on the summit of Poros to see the ancient ruins and stunning views. Or, depending on the weather, head to nearby Monastiri Beach for a dip in the Mediterranean – the water is still warm in October!
- Optional visit to a local food market with Layne that is just a short walk from the Odyssey-in case you want to bring back local products.
Day Five – Hydra Island – Thursday, October 23
Day Five – Hydra Island – Thursday, October 23- Breakfast at Odyssey.
- Transfer in the morning to the port, and take the public ferry to the island of Hydra (tickets included). Explore this fascinating island which is void of vehicular traffic – even bicycles are prohibited!
Your guide will lead you through the town and will explain the history of this beautiful island. - Lunch on your own on Hydra (your guide can make suggestions).
- Free time to explore and shop before taking the return ferry in the late after/early evening.
- Dinner at Odyssey.
Day Six – Asklipion / Psifta and Methana, Ancient History and the Volcanic Peninsula, and Cooking Class – Friday, October 24
Day Six – Asklipion / Psifta and Methana, Ancient History and the Volcanic Peninsula, and Cooking Class – Friday, October 248 CEUs
- Breakfast at Odyssey.
- Depart from Odyssey this morning and travel to Galatas where we’ll take the coach towards ancient Trizina (Troezen). In Trizina we will visit the ancient Asklepion (the ancient hospital, where only the base remains). Here, our guide will talk about the health view in ancient times and what the health practices were in those days. Together with our agriculturist, (Kostantinos Litsas) you will discover and learn about the importance of herbs in ancient times, and how they are still used today.
- From Asklepion we will continue our journey to the nearby wetlands that have the name of “Psifta” and talk about fish farming in ancient Greece comparing this to today’s fish farming practices in Greece, which you will have learned about in Poros Town. While at Psifta we’ll be enjoying a picnic lunch.
- After lunch we will continue our journey and visit the volcanic peninsula of Methana! Go for a hike towards the crater of the volcano and enjoy the view. Guides : Mr. Vangelis Papathimiopoulos, (History Guide) and Kostantinos Litsas (Agriculturist). You will learn about the success of agricultural systems in volcanic soil and significance in sustainable food production.
- Head back to Odyssey for a cooking lesson on gyros vs souvlaki, and other popular street food (greek bagels).
- This evening at 8:00 pm, you will bid farewell to Poros and your new friends with a night of Greek food, music, and dancing.
Day Seven – Farewell (Γεια σας!)-Saturday, October 25
Day Seven – Farewell (Γεια σας!)-Saturday, October 25- Breakfast, and depart for the Athens airport around 10 am, with arrival around 1:00 pm. If you have an afternoon flight, depart for the US. If you are staying on in Athens, drop off at a central location.
Trip Details
Included in the 6-Night Trip
Accommodations
- 6 nights on Poros at the Odyssey Suites
Food & Beverages
- Daily breakfast
- 4 lunches
- 5 dinners
- Food tastings
Classes & Instructors
Your hands-on cooking classes with Dora and Katerina will introduce you to the wonderful flavors and health benefits of Greek cuisine. Dora ten Arve has trained and worked in cooking, catering, and hospitality management in Holland, Germany, London, and Athens, and is fluent in four languages. She has for many years worked alongside her mother Katerina Sakelliou during the cooking lessons and is the manager and developmental chef of the Odyssey restaurant. Dora and Katerina are both passionate about cooking, and are interested and knowledgeable in the historical roots of traditional Greek cooking. Your Greek cooking lessons with Dora and Katerina will specialize in both traditional and modern Greek cooking.
Excursions
- Guided walking visit of Poros town as well as its fish and produce markets
- Guided visit with cheese/yogurt making
- Winery visit and tasting
- Lemon grove visit with beekeeper lesson
- Olive farm visit
- Foraging expedition
- Farm visit with olive/olive oil class with renowned agronomist
- A visit to the ruins of the ancient hospital at Troezen, to Psifta, and to the volcanic island of Methana
- Excursion to Hydra, another of the Saronic islands
Transfer Details
Please note one group transfer is included on arrival from the Athens airport to Poros, and one departure transfer is included back to Athens on the return. Because of the distance involved, it is important that you be able to make the group transfer, as additional transfers will incur an additional cost.
We anticipate the arrival transfer will be around 12 noon. If your flight is scheduled to arrive later, we recommend you plan to arrive the night before. The transfer can happen one of two ways (once the ferry schedules are out we will choose the best option for the group):
- a drive around the Saronic Bay (around 3 hours, depending on traffic), followed by a short ferry rider to the island (around 10 minutes).
- a transfer to the Athens port (Piraeus) for the longer ferry ride from there
The departure transfer is is the reverse of the arrival, and will not arrive in Athens until approximately 12:00-1:00 pm. This may necessitate a post-night in Athens (we can assist with arrangements).
Miscellaneous
- Gratuities are included
Not Included
- Lunch on arrival and departure day
- Lunch on Hydra island
- Personal expenses
Country:
Greece
Tour Dates:
Available October 19-25, 2025 for a minimum of 12 participants. Please review our complete pricing details.
6 Nights
Starting at
$4,390
Accommodation Information
The accommodations for 6 nights on Poros will be in one of 15 rooms and apartments at your hosts’ Greek boutique hotel and cooking school. The rooms are bright and comfortable, with ensuite bathrooms. Each is equipped with air-conditioning, safe, TV, and some have their own kitchenette. There is a Greek bistro and a comfortable courtyard surrounded by lush vegetation where participants gather for a coffee, a glass of wine, or some good conversation. (Please note there are steps separating the levels at the property. If you have mobility issues please let us know.)
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Pricing & Tour Dates
Pricing:
6-night Program
US$4390 per person based on double occupancy
- Add US$440 for single occupancy (use of a double room by 1 person)
30% deposit due to confirm booking (US$1317 in double occupancy, $1449 in single occupancy).
Balance due 90 days prior to start date.
We can also set up a payment plan upon request.
Guidelines for Making Flight Arrangements:
Please note that the logistics of getting from Athens to Poros are complicated, so there is one arrival transfer scheduled from Athens to Poros around noon on the 19th, and one departure transfer arriving back in Athens around 1:00 pm on the 25th. We recommend if possible that you plan to arrive a day early and leave a day after. Please contact us if you would like assistance with your flights or time in Athens!
Tour Dates
Available October 19-25, 2025 for a minimum of 12, maximun of 18 people.
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Country:
Greece
Tour Dates:
Available October 19-25, 2025 for a minimum of 12 participants. Please review our complete pricing details.
6 Nights
Starting at
$4,390
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