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Where

Group Size

8-12 Travelers

Duration

8 Days, 7 Nights

When

Mar 10 - Mar 17, 2024

Price

$5,250 USD per person

Greece off the beaten path is the theme of our trip to the Peloponnese. An experience created by Milk Street and Culinary Backstreets, this week will focus on the hyperlocal cuisine of Mani in the far south of the country. Your resident chef is Maniot chef Stavriani Zervakakou and your guide is Athens native and cookbook author Carolina Doriti.

We’ll start with a short stop in Athens where we we will position the cuisine of Mani within the diversity of Greek cooking. We’ll sample it all—traditional items like spanakopita and real-deal Greek yogurt, seafood classics from Crete, and contemporary interpretations of regional cuisines. Then, we head south. There, Stavriani will lead us in three days of hands-on cooking and exploration that unlock a Mani that typically only locals enjoy. We’ll forage from land and sea, cook with the best agricultural products and meet small-scale producers of traditional foods. Expect to make meals with wild herbs, blood oranges, rose vinegar, sage-studded sausage, fish, local sfela cheese, unfiltered olive oils and sea salt harvested right off the drying pans.  We’ll take part in the olive harvest, immersing ourselves in Mani’s most important crop and the rituals surrounding this celebrated time of year. To relax, we’ll take walks in nature and have free time to explore, read and rest in a boutique hotel where we are the only guests.

This is a Greece few travelers see and even fewer ever explore so carefully.

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Your itinerary

Day 1

Meet the Crew

We are firm believers in the power of local knowledge. Our guides and the culinary masters and other artisans who are part of our trips all deeply reflect that. Meet some of our local heroes:

Where you’ll stay

Know before you go

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