A Culinary Journey in Kourounochori

Our family has always been drawn to the rich tapestry of European culture, and this summer, we found ourselves in the charming village of Kourounochori on the island of Naxos. The allure of a traditional cooking class, Gregory’s Cooking Class, was too tempting to resist. As a museum curator, I am always on the lookout for experiences that blend education with entertainment, and this class promised just that.

Upon arrival, we were greeted by Anna, a native of the village who had returned after honing her culinary skills in Athens. Her passion for the island’s gastronomy was infectious, and she immediately made us feel like part of her family. Our teen daughter and her friend were particularly taken with Anna’s warm demeanor and her ability to make the art of cooking accessible and fun.

The class was a hands-on experience, and Anna guided us through the preparation of six traditional dishes. The ingredients were a testament to the island’s bounty, with lamb raised by Anna’s father, potatoes grown by her boyfriend, and goat cheese made by her mother. For our vegan family member, Anna thoughtfully provided a variety of delicious plant-based options. The highlight for us was the phyllo-wrapped Gruyère with honey and the orange zest pie, both of which were a hit with the entire family.

Exploring the Village of Kourounochori

While our dishes were cooking, Anna took us on a tour of the village, a place steeped in history and natural beauty. We wandered through the narrow streets, past the Venetian tower and the table of Otto, each landmark telling a story of its own. The orchards and flowery gardens of traditional houses added a vibrant splash of color to the landscape.

Our children were captivated by the tales of the village’s past, and I couldn’t help but draw parallels to the interactive exhibits I curate back home. The experience was a living history lesson, one that engaged all our senses and left us with a deeper appreciation for the island’s cultural heritage.

The tour concluded with a visit to Grigoris Tavern, a family-run establishment that has been a cornerstone of the village since 1964. Here, we learned about the tavern’s history and its role in preserving the culinary traditions of Naxos. It was a fitting end to our exploration, and we returned to the kitchen with a newfound understanding of the island’s rich culinary legacy.

Savoring the Fruits of Our Labor

Back on the terrace, we sat down to enjoy the meal we had prepared, overlooking the stunning valley of Melanes. The view was breathtaking, and the food was a testament to the skills we had acquired under Anna’s guidance. Each dish was a celebration of the island’s flavors, and the generous portions ensured that we left with full stomachs and happy hearts.

As we savored the last bites of our meal, our daughter remarked, “What better souvenir to bring home than the ability to cook Greek recipes.” It was a sentiment that resonated with all of us, and I couldn’t agree more. The experience had not only enriched our understanding of Greek cuisine but had also brought us closer as a family.

In the end, our time in Kourounochori was more than just a cooking class; it was a journey into the heart of Naxos, one that we will cherish for years to come. If you’re looking for an experience that combines cultural exploration with hands-on learning, I highly recommend Gregory’s Cooking Class. It’s a delightful way to immerse yourself in the traditions of this beautiful island.