Privat madlavningskursus i Kos, lokale opskrifter
Beskrivelse
Vi tilbyder en personlig oplevelse, vi laver mad i hånden med de friskeste materialer og resultatet er unikt! Denne oplevelse er en unik, en gang i livet type oplevelse, som er baseret på flere dele. I første omgang, når du ankommer, vil du blive budt velkommen af vores personale og tilbudt nogle græske fingermad og græsk kaffe. Så tager du en tur med udgangspunkt i vores ejendom, hvor vi producerer alle vores produkter! Til sidst vil vi give dig en smagsprøve på vores egen ekstra jomfru olivenolie og tage en tur på vores familiefabrik, hvor vi behandler og opbevarer vores produkter. Derudover vil madlavningsdemonstrationen begynde med 4 forskellige opskrifter og en græsk dessert. Sidst, men ikke mindst, vil vores personale tilbyde dig et komplet måltid med det, vi har lavet, og du vil modtage et hæfte med græske opskrifter og en standard olivenolie fra vores produktion som en souvenir for din deltagelse!
Turmuligheder
Højdepunkter
Hvad er inkluderet
Rejsendes vurderinger
Vigtig information
- Kørestolsegnet
- Der er adgang til offentlig transport i nærheden
- Op til 17 år
Anmeldelser(2)
We arrived at Taverna Perasma, and were greeted with a cup of coffee. As we started late due to the other people arriving late we went straight to the Kitchen so the food had time to cook. We all stood round the table and under the instruction of Stelios and his mother, we each prepared a Greek salad. We then helped in the preparation of Tzatziki, Aubergine dip, Spanakopita (spinach pie), dolmades and stuffed Zucchini and watched Mama prepare a chicken, potato and lemon dish. And of course, helped prepare a Moussaka We then went for a tour around Stelios’s farm where he grows all the ingredients he needs, anything he does not grow on the farm, they purchase locally. He explained about the sustainability of water usage, employment, effect of tourism and what items are sourced locally and what items were imported from further afield. Quite an eye opener. We then went to see the olive groves, where again Stelios explained the different stages of the olive and when they are harvested. Following that we went to see the olive oil production area, explaining the natural methods they use. From there we went back to the restaurant and tasted some olive oils and received more information on the different types of olive oil and myths associated with oils. You are also able to purchase some of the oils they produce. Then to top the day off we all sat down to a meal of all the food that we made or prepared, which was all very tasty. It was an extremely full, informative and enjoyable day and well worth the money, and gave you a great insight into Kos itself. The whole day lasted about 5 ½ hours. The only thing to take into consideration is how you get to the restaurant which is situated on the main road between the airport and Kos Town. We actually hired a car (35 euro’s a day) which we thought was easier then trying to get a bus, taxi or transfer.
